Ask not what you can do for your country. Ask what’s for lunch. Orson Welles
Having made a beautiful meatloaf with Ina’s garlic sauce was a nice change from a tomato product sauce and I’ll certainly keep this in mind down the road especially when you have in the end a nice garlic seasoned oil to use for any number of things including a salad dressing…I didn’t watch what I was doing when I was taking a pill and I just grabbed my coffee for a swig to wash it down, yes, it was the cooled garlic oil in an identical mug next to my coffee interesting to say the least, but on the bright side that pill went down so smoothly. While I love garlic and EVOO I am not at all anxious for a repeat that experience so I will let it cool in the pan then pour into an appropriate dressing container in the future.
Now if you have a favorite meatloaf I suggest giving this garlic sauce a try which by the way is really good over mashed or baked potatoes as well and I used a bit of the oil drizzled over the carrots before roasting them. The link for Ina’s 1770 Meatloaf with Garlic Sauce is below, but as I said try it with your favorite recipe…
Ina’s Garlic Sauce – slightly adapted
3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock or bone broth
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Remove the garlic from the oil and set aside. (save the oil for vinaigrettes or roasted vegetables)
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 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.