For the Meatloaf:

2 tablespoons olive oil

2 cups onion, chopped (1 large)

1 1/2 cups celery, small-diced (2 stalks)

1 pound ground beef

1 pound ground veal

1 pound ground lamb

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon chives or green onions, chopped

3 large eggs

2/3 cup whole milk

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

2 1/2 cups panko bread crumbs, processed finely

For the Garlic Sauce:

3/4 cup olive oil

10 cloves garlic, peeled

2 cups chicken stock

3 tablespoons butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Heat olive oil in a sauté pan and cook onions and celery for 5–8 minutes until softened. Let cool slightly.
In a large bowl, combine ground beef, veal, lamb, parsley, thyme, chives, eggs, milk, salt, and pepper.
Process panko in a food processor until very fine. Add panko and cooled onion mixture to the meat. Mix gently by hand until combined.
Line a sheet pan with parchment and shape the meat mixture into a 15×6-inch loaf. Bake 40–50 minutes, until internal temperature reaches 155–160°F.
Let meatloaf rest before slicing.
For the garlic sauce, combine olive oil and garlic in a saucepan. Bring to a boil, then simmer 10–15 minutes until garlic is lightly golden. Strain and reserve oil.
Return garlic to the saucepan with chicken stock and butter. Boil 35–40 minutes until slightly thickened. Smash garlic with a fork and season with salt and pepper.
Serve warm garlic sauce over meatloaf slices.

Add Worcestershire sauce for deeper flavor.

Increase herbs or add rosemary for a more herb-forward loaf.

Shape into two smaller loaves for quicker baking.

Meatloaf freezes well before or after baking.