1770 House Meatloaf

1770 House Meatloaf ~ this Ina Garten meatloaf recipe with a roasted garlic gravy is moist, tender, and full of old world flavor ~ I highly recommend it!

1770 House meatloaf

Reader Rave ~

Easy and delicious, comfort food at its best; the gravy sent it over the top!! Thank you, Sue!” ~Jomarie

I saw Ina Garten make this 1770 House Meatloaf on tv and I made a mental note to try it. She says it’s the best meatloaf she’s ever had, and that convinced me to give it a go. I’m so glad I did — now it’s my favorite too! The 1770 House is an Easthampton NY inn and restaurant famous for this dish which is served in the cozy ‘tavern’ downstairs. There’s nothing earth shaking in the ingredient list, but I think in this case it’s all about proportion. Specifically, more. More of the add ins that you normally use gives this meatloaf great texture. The original recipe calls for veal, as well as pork and beef, but I don’t eat veal, so I left that out. Didn’t seem to hurt it one bit.

1770 House Meatloaf with roasted garlic gravy

I have to say the gravy really makes this interesting. It’s thin, and rather pale, but full of mellow roasted garlic flavor. It’s very old world. If you’re used to packaged gravy mixes you might find it a little bland. In that case I suggest adding your favorite bullion cube and maybe a splash of Worcestershire sauce.

Roasting garlic for a mellow flavor

1770 House Meatloaf with a mellow roasted garlic gravy

This is a wonderful fall meal, I love everything about it. I might put some roasted garlic in the meat mixture next time, too, just to emphasize that flavor. No need to worry about garlic breath, either, the roasting takes care of that. The 1770 House serves it with mashed potatoes and spinach — we had ours with roasted Brussels sprouts and pureed turnip. Hope you try it!

1770 House Meatloaf with a to die for roasted garlic gravy

I’m a meatloaf girl from way back, and I’ve posted several here on the blog, have you tried them all?

3.06 from 225 votes

1770 House Meatloaf

Author Sue Moran



  • 1 Tbsp olive oil
  • 1 yellow onion peeled and minced
  • 1 celery stalk minced
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 heaping Tbsp minced fresh parsley
  • 1 heaping Tbsp fresh thyme leaves
  • 1 heaping Tbsp chopped fresh chives
  • 2 large eggs beaten
  • 1/2 cup milk
  • 1 Tbsp salt feel free to cut this amount down a bit if you like
  • 2 tsp fresh cracked black pepper
  • 1 cup bread crumbs

roasted garlic gravy

  • 1 head garlic
  • 2 cups chicken stock
  • 2 Tbsp unsalted butter
  • Wondra flour
  • optional;: a bouillon cube and a splash of Worcestershire sauce


  • Heat oven to 350F
  • Slice the tips off the end off the head of garlic, leaving the cloves all attached. Brush with olive oil and wrap loosely in foil.
  • Saute the onion and celery in the olive oil for a few minutes until translucent. Set aside to cool.
  • Put the rest of the meatloaf ingredients in a large mixing bowl, along with the sauteed veggies, breaking apart the meat as you put it in. Use your fingers to gently mix everything together, Make sure to get everything thoroughly combined without over-working the meat, which can make it tough.
  • Turn the meat out onto a parchment paper lined baking sheet and form it into a long even oval. Ina says to flatten the meat out first to get rid of any air pockets, and then bring it back together into a loaf shape. I like my meatloaves fairly wide and flat so the meat cooks evenly. Be aware that the mixture will feel VERY wet at this point. That's good, it will give you a moist tender result.
  • Bake for about 50 minutes or until a thermometer inserted in the center reads 155-160F. Roast the garlic packet alongside the meatloaf for the entire time.
  • Let the meatloaf rest under foil for 10 minutes before slicing. Meanwhile, make the gravy by melting the butter in a saucepan and adding the chicken stock. Squeeze out the garlic from each clove, and add to the pan. Mash the garlic with the back of your spoon as you stir. Let the gravy come up to a boil, reduce the heat, and let reduce a bit. I like to add the bouillon cube and a splash of Worcestershire sauce for more color and flavor, but that's optional.
  • To thicken the gravy just a bit, sprinkle on a little Wondra flour while stirring. Strain the gravy through a mesh strainer and serve with the meatloaf.

Cook's notes

recipe adapted from foodnetwork.com
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.



Don’t forget to pin this 1770 House Meatloaf!

1770 House Meatloaf ~ this Ina Garten meatloaf recipe with a roasted garlic gravy is moist, tender, and full of old world flavor ~ I highly recommend it! #dinner #beef #groundbeef #angusbeef #comfortfood #inagarten #1770House #maincourse #easydinner


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  • Reply
    September 16, 2020 at 5:59 am

    4 stars
    Made this meatloaf last night…delicious, loved the gravy even though mine did not come out at thick as I had hoped. My husband said it was the best meatloaf I ever made (and I make it often)! Served it with homemade vegetable bird nests and a simple salad. Perfect!!

    • Reply
      September 16, 2020 at 6:24 am

      Hey Amy! This gravy is on the thin side, I kind of like that, but if you crave a thick gravy you could either cook it down longer, or add a little more flour. I would love to get your recipe for the bird nests, I used to love those from Trader Joes!

  • Reply
    Fun size wife
    October 5, 2018 at 5:13 pm

    I thought the texture and flavor was great, but I would decrease the salt to a teaspoon. I only used 2 teaspoons, and that was still much for me. The gravy is to die for, I’m going to make it for Thanksgiving. Thank you!

    • Reply
      October 5, 2018 at 5:29 pm

      I’m so glad you enjoyed it, and salt is a tough one to predict with raw meat because you can’t taste as you go.

      • Reply
        February 12, 2019 at 5:58 pm

        This is a lovely recipe and I plan to make it often in the future. Beware the salt though- 2T of regular table salt is way too much. I didn’t think about it until after I dropped it in. Perhaps 2T kosher salt would have been ok? The other thing to note is that Ina Garten’s recipe calls for 2T kosher salt for 3lbs of meat.

        Definitely over salted on my first attempt but not inedible!

        • Reply
          February 12, 2019 at 6:50 pm

          In my recipe I’ve got 1 Tbsp, Miya, even though Ina specifies 2. I agree, the 2 is too much!

  • Reply
    July 22, 2017 at 4:18 pm

    I saw that episode also! I love Ina. I can’t wait to try this. ..the list from your site is growing! !!

    • Reply
      July 22, 2017 at 4:19 pm

      Haha, well, at least you know this is going to be good!

  • Reply
    February 12, 2016 at 5:13 pm

    Easy and delicious, comfort food at its best; the gravy sent it over the top!! Thank you, Sue!

  • Reply
    October 24, 2015 at 2:46 pm

    my husband loves meat loaf. Funny, but one of my most viewed and reviewed recipe is my meatloaf. Like you, I use only beef and pork and leave out the veal. I’m an Ina Garten lover, so this version with the gravy is definitely worth adding to our fall comfort food repertoire. Great shots, as always, Sue.

  • Reply
    Toni | BoulderLocavore
    October 18, 2015 at 7:15 pm

    Meatloaf is highly under valued if you ask me. It is quintessential comfort food.

  • Reply
    October 18, 2015 at 10:37 am

    What type of bouillon do you add? Chicken or beef?

    • Reply
      October 18, 2015 at 10:48 am

      I actually added a mushroom cube, because that’s all I had, but I think you could literally use anything you had, chicken or beef. I just think the gravy needs that little boost of flavor.

  • Reply
    October 14, 2015 at 5:37 pm

    I do eat veal, but it’s sometime too expensive an indulgence so I often replace it with turkey in meat loaf and meatballs. It adds the same soft textural notes as veal without being veal! Pretty pics here too. GREG

    • Reply
      October 14, 2015 at 7:39 pm

      Thanks for that tip Greg, I never thought of that. I often leave veal out of ground meat recipes, so I’ll try it!

  • Reply
    Mary Ann | The Beach House KItchen
    October 14, 2015 at 3:12 pm

    Sue, I have seen this recipe on the Barefoot Contessa show too, but haven’t gotten to it yet. Your rave reviews are making me wish I had tried it sooner! Meatloaf is my husband’s favorite, so I’m sure he’s going to love it!

    • Reply
      October 14, 2015 at 3:37 pm

      I really do recommend it Mary Ann, the texture is very tender and the gravy makes it super cozy!

  • Reply
    October 14, 2015 at 2:25 pm

    Hi Sue, I make her turkey meatloaf and it is a family favorite, will have to try this one, looks amazing!

    • Reply
      October 14, 2015 at 2:47 pm

      You know I’ve never made a turkey meatloaf, I need to check one out!

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