For our second meal of Philippe’s visit in January, we picked another set of recipes from the Barefoot Contessa and after much cajoling, Julia was convinced to try this meatloaf. Although this meatloaf usually calls for equal parts beef, pork, and veal, we had to do with just beef and pork based on supermarket availability. What really makes the meatloaf is the garlic sauce that goes on top.
To compromise on meatloaf for dinner, Julia got to pick the appetizer and chose this pear, endive and arugula salad with roquefort cheese, walnuts and a citrus dressing:
|This salad has a lot of flavor and we really liked it!|
|Prepping the meatloaf: you have to be willing to get dirty and mush it together with your hands!|
The garlic sauce simmers while the meatloaf is in the oven. Definitely don’t skip the sauce…it’s the best part!
|Executive Chef Philippe Michel hard at work and looking manly with his polka dot mitt!|
We paired the meatloaf and sauce with Ina Garten’s buttermilk mashed potatoes which were pretty good but really just mashed potatoes….and of course a bottle of pinor noir
|Since this makes A LOT of meatloaf…be prepared for delicious leftovers the next day. and a few days following that.|
Here are the recipes: