Everyone seems to have a favorite meatloaf recipe. The drenched in ketchup crowd, all ground beef peeps, lovers of loaf tin baked meatloaf, believers that bacon belongs and the callers for cheese, please.

I like ’em all.

I grew up with hearty meatloaves on the menu at least three or four times a month. Cold meatloaf sandwiches were my idea of a gourmet lunch.

This 1770 House Meatloaf, named for the East Hampton Hotel whose tavern features it on the menu, is one of the best meatloaf recipes that I have ever tried. The fresh herbs really shine through here and that Garlic Sauce? Oh my, is it good. Silky and buttery with the 10 cloves of garlic tempered to the perfect mildness, it adds an over the top touch to the homey meatloaf.

Rich Truffled Mashed Potatoes are a lovely accompaniment and add a touch of glamor to this comforting meal.

1770 House Meatloaf With Garlic Sauce

Ingredients:

2 tablespoons olive oil
2 cups chopped Spanish onion
1 1/2 cups small-diced celery
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
3 eggs, lightly beaten
2/3 cup whole milk
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 1/2 cups panko
Garlic Sauce (recipe follows)

Garlic Sauce

Ingredients:

3/4 cup extra virgin olive oil
10 garlic cloves, peeled
1 cup chicken stock
3 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper

Directions for the meatloaf:

1. Preheat the oven to 350℉.

2. Heat the olive oil in a large sauté pan over medium heat. Add the onion and celery and cook for 5 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.

3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt, and pepper in a large mixing bowl.

4. Put the panko in a food processor fitted with the steel blade and process until it is finely ground.

5. Add the onion mixture and the panko to the meat mixture. With your hands, gently toss the mixture together until it’s combined.

6. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan.

7. Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 to 160 degrees. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.

Serves 6 to 8

Directions for the Garlic Sauce:

1. Combine the oil and garlic in a small sauce pan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn garlic or it will be bitter. Remove garlic from the oil and set aside. (You can use the flavored oil for vinaigrettes or to

2. Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for about 35 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasoning. Spoon the warm sauce over the meatloaf.

Truffled Mashed Potatoes

Ingredients:

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 1/2 cups half-and-half
6 tablespoons unsalted butter
3 ounces white truffle butter, softened
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

Directions:

1. Place potatoes in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.

2. Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt.

3. With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth.

4. To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

Serves 6

Recipes from Barefoot Contessa Foolproof Cookbook by Ina Garten

Jazz Wells is as comforting and retro as Meatloaf. I’m all over this tune.

Check out Jazz Mills on Facebook. You can buy the music here.

Cheers!