Homemade meatloaf, loaded with fresh herbs and topped off with warm garlic butter sauce.
Why You’ll Love This Recipe
Let’s talk about meatloaf. It’s one of those things that can be really good, or really, really bad. If you’ve ever had some bad meatloaf, you know exactly what I mean.
But when it’s done right, meatloaf can be absolutely amazing. And this Herb and Garlic Meatloaf with Garlic Butter Sauce is absolutely amazing!
This, people, is by far, THE most EPIC meatloaf recipe I have ever made. I don’t want to belabor the point…just do yourself a favor and make it. It’s a showstopper for your family, your most intimate friends for a dinner party or any other peeps you’re trying to impress. Make it NOW!
Allison
You’ll notice some of the components of your typical meatloaf in this recipe, like beef, pork, and breadcrumbs. But you’ll also notice that popular meatloaf ingredients, like ketchup, are missing.
Instead, this meatloaf is flavored with tons of fresh herbs and garlic, and then it’s topped off with even more garlic, in the form of a garlic butter sauce.
This is, hands-down, the best meatloaf I have ever made or eaten. And my boys loved it too! In fact, I made it twice in one week, that’s how good it was.
Honestly, I would order this meatloaf in a restaurant. Provided it came with a big side of mashed potatoes!
This meatloaf will definitely feed a crowd. Or leave you with some leftovers, which is not a bad thing at all. Everyone happily ate the leftovers at my house!
Now, if you think you’ll miss that tomato-based topping that is so popular on meatloaf, or maybe some good, old-fashioned gravy, don’t worry.
This meatloaf recipe is truly Epic!!!!!!! I have never liked ketchup based meatloaf and have been searching for a great recipe…….. This is it! Everyone in my house ran for seconds. Truly a keeper!!!!!!!!
Courtney
The garlic butter sauce is fantastic, and like I said, with a side of mashed potatoes, everything comes together for what I would call some true comfort food.
If there is such a thing as “fancy” meatloaf, this is it right here! I can confidently say I would serve this meatloaf to company, and probably have everyone ask for the recipe.
This is my new meatloaf recipe!! Thank you for sharing.
Nadine
I hope you love it as much as we did!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Ground beef
- Ground pork
- Canola oil
- Produce: celery, garlic, onion, chives, fresh parsley, fresh sage, fresh thyme
- Bread
- Eggs
- Milk
- Salt and pepper
- Olive oil
- Chicken stock
- Butter
Herb and Garlic Meatloaf with Garlic Butter Sauce
Ingredients
For the meatloaf:
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons canola oil
- 2 stalks celery diced
- 1 clove garlic minced
- 1 cup diced onion
- 4 slices bread
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4-1/3 cup milk
For the garlic butter sauce:
- 3/4 cup olive oil
- 8-10 garlic cloves
- 2 cups low sodium chicken stock
- 1/2 cup water
- 3 tablespoons unsalted butter
- 1 teaspoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
- Place the beef and pork in a large bowl.
- Heat the oil in a medium saute pan over medium heat. Add the celery, garlic and onion and cook until vegetables are soft, 5-7 minutes. Cool slightly, then add to the meat in the bowl.
- Add the parsley, chives, sage and thyme.
- Tear the bread into large chunks and place in the bowl of a food processor. Pulse a few times to form coarse crumbs. Add the bread crumbs to the meat mixture, along with the fresh herbs, eggs, salt and pepper, and 1/4 cup of milk.
- Mix until well combined. Let stand for 5-10 minutes. If mixture doesn’t hold together well after 10 minutes, add additional milk, as needed, to reach desired consistency.
- Place the meat mixture onto the parchment lined baking sheet and pat it into a rectangle. Then press in the sides of the meatloaf to form a cylinder down the middle of the pan.
- Bake for about 40 minutes, or until meatloaf is browned and internal temperature reaches 160 degrees. Remove from oven and allow to rest for 10 minutes.
- While meatloaf cooks, make the garlic butter sauce. In a small sauce pan, combine the oil and garlic and bring to a boil.
- Lower the heat and simmer for about 10 minutes, until garlic is lightly browned. Do not let the garlic burn. Remove the garlic from the oil and set aside.
- In a medium saucepan, combine the chicken stock, water, butter and cooked garlic and bring to a boil. Lower the heat and simmer for about 30 minutes, until slightly thickened.
- Mash the garlic with a fork. Just before serving, stir in the parsley, then season with salt and pepper.
- Spoon the warm sauce over the meatloaf to serve.
Nutrition
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62 comments
Shannon Morscheck
Hello! I just made this meatloaf for my family and was SO excited about it! It was smelling delicious, but after the 40 Minutes (our oven is usually on the warmer side and cooks things faster than usual) I took it out and let it sit for 10 Minutes. I sliced in, and it was nowhere near done :(. I put it back in, and after checking it for another 30 Minutes, my family was starving, so I took it out and microwaved it. The flavor was good, But is the cooking time way off?? Or could you maybe explain about how long and wide the loaf should be? I made it to look like the photo, but man- it was not even close. Thoughts?
Danelle
I’m honestly not sure. I haven’t had anyone else mention it not being done. Did you by chance cover it? I don’t mention it specifically in the recipe, but it should be cooked uncovered. I should probably change that. Otherwise, I’m not sure what could have happened. It should be quite long (I shape mine on a large baking sheet) and around 5-6 inches wide and about 2-3 inches high. Sort of a long, flat oval. Really, the best way to check for doneness is with a meat thermometer. But if it wasn’t done after an extra 30 minutes, all I can think is that your shape was quite a bit different than mine, or you maybe had it covered, which would slow down the cooking time. Hope that helps.
Lisa
I have an oven that is hard to cook in, I added the usual 10 minutes (for my oven) and it was fine. Don’t know why the shape would be an issue, it sounds like the oven wasn’t working correctly… was it on broil instead of bake? I’d use a meat thermometer to test for doneness.
Danelle
Thanks Lisa. I wondered about the oven too.
Becky E.
Hi Danelle. 🙂
Do you think oatmeal would be ok in place of the bread? My son is gluten free, but can tolerate oats. And would it be a 1:1 substitution? This looks amazing!!
Lisa
I subbed oatmeal when I made it the 2nd time… I like the texture better.
Danelle
Yes, you can use oatmeal in place of the bread. But I don’t do a lot of gluten free cooking, so I honestly don’t know whether it’s a 1:1 substitution. My guess would be yes, but you might want to ask someone with more gluten free experience.
Nadine
I made this meatloaf today and I love it. Not a big fan of ketchup . I added shallots to the sauce. It wasn’t thickening for me so I made a slurry of Sherry and cornstarch. It turned out wonderful. This is my new meatloaf recipe!! Thank you for sharing.