When it comes to comfort food, meatloaf is always a winner. But this Tri-Meat Meatloaf with Garlic Sauce takes it to a whole new level.

Made with a flavorful blend of beef, veal, and pork—and topped with a velvety garlic butter sauce—it’s tender, juicy, and completely unforgettable.

This is the kind of dish you bring to the table when you want something a little elevated, yet deeply satisfying.

It’s a showstopper for Sunday dinner, holiday gatherings, or even meal prep for the week.

Why You’ll Love This Recipe

Three meats, endless flavor – Beef, pork, and veal blend beautifully.

Velvety garlic sauce – Buttery, bold, and rich with real garlic.

Moist and tender – Thanks to panko, milk, and just the right mix-in technique.

Perfect for gatherings – It feeds a crowd and slices beautifully.

Elegant comfort food – Classic, but with a gourmet twist.

What You’ll Need (Ingredient Highlights)

For the Meatloaf:

Ground beef, pork, and veal – The holy trinity of flavor and texture.

Fresh herbs – Parsley, thyme, and chives brighten every bite.

Eggs and milk – Keep the loaf tender and moist.

Panko breadcrumbs – Light and airy, perfect for binding.

Sautéed onions and celery – Aromatic base that adds depth.

For the Garlic Sauce:

Olive oil and garlic cloves – Simmered gently for sweet, nutty richness.

Chicken stock – Reduces into a luscious, savory base.

Butter – Rounds out the sauce and adds silky finish.

Pro Tips Before You Start

Use fresh herbs if possible – They really make a difference here.

Pulse panko in a food processor – Creates a finer texture that blends better.

Avoid overmixing – Gently combine with your hands to keep it light.

Form a cylinder, not a loaf pan – Helps it cook evenly and look stunning.

Watch the garlic closely – Burnt garlic ruins the sauce, so simmer gently.

How to Make Tri-Meat Meatloaf with Garlic Sauce

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C).

Line a large baking sheet with parchment paper.

Step 2: Sauté the Veggies

In a large sauté pan, heat olive oil over medium heat.

Add chopped onions and celery.

Cook for 5–8 minutes until soft but not browned.

Remove from heat and cool slightly.

Step 3: Mix the Meatloaf

In a large bowl, combine ground beef, veal, pork, herbs, eggs, milk, salt, and pepper.

Pulse the panko in a food processor until fine, then add to the bowl along with the cooled veggies.

Gently mix everything by hand until just combined.

Step 4: Shape and Bake

Place the mixture on the prepared baking sheet.

Pat into a flat rectangle, then form into a smooth cylinder about 15″ x 6″.

Bake for 40–50 minutes, or until internal temp reaches 155–160°F (68–71°C).

Let rest before slicing.

Step 5: Make the Garlic Sauce

While the meatloaf bakes, add olive oil and garlic to a small saucepan.

Bring to a boil, then reduce heat and simmer for 10–15 minutes until garlic is golden.

Strain and save the oil for another use.

Add chicken stock and butter to the pan with the garlic.

Boil for 35–40 minutes until slightly thickened.

Smash the garlic with a fork. Season with salt and pepper.

Step 6: Serve

Slice the meatloaf and ladle warm garlic sauce over each serving.

What to Serve It With

Mashed potatoes or cauliflower mash

Roasted green beans or glazed carrots

Buttery peas or sautéed spinach

Crusty bread or herbed dinner rolls

A glass of red wine or sparkling water with lemon

Variations / Substitutions

No veal? – Use more pork or beef instead.

Breadcrumb swap – Regular breadcrumbs work if you don’t have panko.

Make it spicy – Add a dash of chili flakes or cayenne.

Fresh garlic in the loaf – For garlic lovers, mince and add to the meat mixture.

Use turkey or chicken – For a lighter take on this classic.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Reheat – Warm slices gently in a skillet or oven.

Freeze – Wrap tightly and freeze for up to 2 months.

Use leftovers – Make meatloaf sandwiches or crumble into pasta.

FAQs

Can I use only one type of meat?
Yes, you can use all beef or a mix of just two, but the three-meat blend adds incredible depth.

Can I prep this ahead?
Absolutely. Assemble and refrigerate up to 24 hours before baking.

Do I need a meat thermometer?
It helps ensure doneness—look for 155–160°F for juicy results.

Can I double the garlic sauce?
Yes, especially if you want extra for mashed potatoes or bread dipping.

Is the garlic sauce spicy?
Not at all—it’s mellow, buttery, and full of sweet roasted garlic flavor.

How can I make this gluten-free?
Use gluten-free breadcrumbs in place of panko.

What can I do with leftover garlic oil?
It’s perfect for roasted veggies, potatoes, or sautéing greens.

Final Thoughts

This Tri-Meat Meatloaf with Garlic Sauce is a total game-changer.

It’s rich and comforting yet feels a bit elevated, thanks to the herbs and that dreamy garlic sauce.

Whether you’re feeding family, guests, or just craving something cozy, this is the kind of recipe that turns a simple dinner into a memorable meal.

The Boat Shed Kitchen

Tri-Meat Meatloaf with Garlic Sauce

This Tri-Meat Meatloaf with Garlic Sauce is not your average loaf—it blends beef, veal, and pork for unbeatable tenderness and rich flavor. Paired with a silky roasted garlic sauce, every bite is moist, savory, and totally comforting. Perfect for Sunday dinner or a special family meal!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Meatloaf:

• 2 tablespoons olive oil
• 2 cups chopped onion 1 large
• 1½ cups finely diced celery about 2 stalks
• 1 lb ground beef
• 1 lb ground veal
• 1 lb ground pork
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped chives or green onions
• 3 large eggs
• ⅔ cup whole milk
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2½ cups panko bread crumbs

For the Garlic Sauce:

• ¾ cup olive oil
• 10 cloves garlic peeled
• 2 cups chicken stock
• 3 tablespoons butter
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Method

 

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a skillet, sauté onion and celery in olive oil for 5–8 minutes. Set aside.
3. In a large bowl, combine meats, herbs, eggs, milk, salt, pepper, panko (finely processed), and cooled veggies. Mix gently.
4. Shape mixture into a 15"x6" cylinder on the sheet.
5. Bake 40–50 minutes until internal temp is 155–160°F. Let rest before slicing.
6. While baking, simmer garlic in olive oil for 10–15 minutes until golden.
7. Strain and save oil.
8. See full steps with tips & photos → https://theboatshedcafe.com/tri-meat-meatloaf-with-garlic-sauce/

Notes

• For extra flavor, process the panko into fine crumbs before mixing.
• If you don’t have veal, double the beef or pork instead.
• Leftovers are fantastic in sandwiches with a drizzle of the garlic sauce.