Barefoot Contessa Garlic Sauce for Meatloaf

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READY IN: 50mins
SERVES: 6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the oil and garlic in a small saucepan and bring to a boil.
  • Lower the heat and simmer 10-15 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 (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 35-40 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 sauce over a meatloaf (1770s is sautéing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).
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