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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!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
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.