Barefoot Contessa Garlic Sauce For Meatloaf Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
• Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
• Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
• 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 (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
• Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
• 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 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

Steps:

• Preheat oven to 350. Heat oil in lg salt pan over med heat. Add onion & celery & cook 5-7 min stirring occasionally until onion is translucent but not browned. Set aside to cool slightly. Place beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in lg mixing bowl. Put panko in food processor with steel blade & process until finely ground. Add onion & panko mixtures to meat mixture. Gently toss mixture together with clean hands making sure it's combined but not compacted. Place piece of parchment paper on sheet pan. Pat meat into flat rectangle & press sides in until it forms a cylinder (15x6) down middle of pan. (To insure no air pockets.). Bake 40-50 min till thermometer is 155-160. Remove & allow to rest 10 min. Slice & serve hot with garlic sauce. For Garlic Sauce: combine oil & garlic in sm pan & bring to boil. Lower heat & simmer 10-15 min until lightly browned. Be careful not to burn garlic or it will be bitter. Remove garlic from oil & set aside. (Can save oil for use in a vinaigrette.) Combine chicken stock, butter & cooked garlic in med pan & bring to boil. Lower heat & cook at full boil for 35-40 min until slightly thickened. Mash the garlic with a fork, whisk in 1/2 t salt & 1/4 t pepper & taste for seasoning. Spoon warm sauce over meatloaf.

Steps:

• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
• Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
• Use immediately or store in the refrigerator.
• The Contessa recommends using this with about 2 1/2 to 3 pounds of chicken. Just marinate it in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator, then slap it on the grill. Serve it with the extra sauce on the side!