Barefoot Contessa Garlic Sauce For Meatloaf

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 3/4 cup spitiko olive oil
• 10 garlic cloves, peeled
• 2 cups chicken stock, preferably homemade
• 3 tablespoons kerry irish gold unsalted butter, at room temperature

Recipe

• 1 combine the oil and garlic in a small saucepan and bring to a boil.
• 2 lower the heat and simmer 10-15 minutes, until lightly browned. be careful not to burn the garlic or it will be bitter.
• 3 remove the garlic from the oil and set aside (save the oil for vinaigrettes).
• 4 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.
• 5 mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings.
• 6 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 lamb; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).