Jul 14 2026
Restaurants›224 Boston – Italian Dining, Steaks, Seafood & Sunday Brunch›Meatloaf Recipe

Meatloaf Recipe

Inspired by 224 Boston – Italian Dining, Steaks, Seafood & Sunday Brunch
Time1h 50m
Serves4

pork & beef, fresh herbs, potato puree, broccolini, black garlic gravy

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Ingredients

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Meatloaf

Black Garlic Gravy

Potato Purée

Broccolini

Finish & Garnish

Method

Meatloaf

  1. 1

    Preheat and prepare

    Preheat oven to 375°F (190°C). Lightly oil a 9x5" loaf pan or line with parchment leaving a bit of overhang for easy removal.

  2. 2

    Sauté aromatics

    Heat 1 tbsp olive oil in a small skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic for the last 30 seconds, then remove from heat and let cool slightly.

  3. 3

    Mix meatloaf

    In a large bowl combine ground beef and ground pork. Add the cooled onion/garlic, chopped parsley, thyme, rosemary, egg, milk, breadcrumbs, Dijon mustard, Worcestershire sauce, kosher salt, and black pepper. Using clean hands or a fork, gently mix until just combined — avoid overworking to keep the loaf tender.

  4. 4

    Shape

    Transfer mixture into the prepared loaf pan and press gently to remove large air pockets. Smooth the top with a spatula. Optionally, sprinkle a little extra parsley across the top for color.

  5. 5

    Sear (optional)

    For a deeper crust, heat a skillet over medium-high heat. Use the extra 1 tbsp olive oil to sear the bottom of the loaf (if you shaped it free-form) for 2–3 minutes per side before placing in oven. If using a loaf pan, skip this step.

  6. 6

    Bake

    Bake in the preheated oven for 50–60 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If the top browns too quickly, tent loosely with foil.

  7. 7

    Rest

    Remove the meatloaf from the oven and let rest in the pan (or on a cutting board if removed) for 10–15 minutes before slicing. This helps juices redistribute and makes for cleaner slices.

Black Garlic Gravy

  1. 8

    Mash black garlic

    While the meatloaf bakes, mash the black garlic cloves into a paste using the back of a spoon or a fork.

  2. 9

    Make roux

    In a medium saucepan melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp flour and cook for 1–2 minutes, whisking constantly, until the raw flour smell is gone and the roux is a light golden color.

  3. 10

    Deglaze and simmer

    Slowly whisk in 1/4 cup red wine (if using) to deglaze, then gradually whisk in the beef stock until smooth. Add the mashed black garlic, soy sauce, and thyme sprig. Bring to a gentle simmer and cook 6–8 minutes, whisking occasionally, until slightly thickened.

  4. 11

    Finish

    Remove and discard the thyme sprig. Taste and season with 1/4 tsp kosher salt and 1/4 tsp black pepper (adjust to taste). If gravy is too thick, thin with a tablespoon or two of stock; if too thin, simmer a few more minutes. Keep warm until serving.

Potato Purée

  1. 12

    Cook potatoes

    Place the cubed Yukon Gold potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

  2. 13

    Drain and mash

    Drain the potatoes well and return to the hot pan for 1 minute to dry out any excess moisture. Pass potatoes through a ricer or mash until very smooth.

  3. 14

    Finish purée

    Warm the milk (or cream) with the 2 tbsp butter in a small saucepan or microwave until hot but not boiling. Gradually stir the warm butter/milk into the mashed potatoes until you reach a silky purée. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm until plating.

Broccolini

  1. 15

    Blanch

    Bring a large pot of salted water to a boil. Add broccolini and blanch for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

  2. 16

    Finish

    Toss the blanched broccolini with 1 tbsp olive oil, lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. For a slight char, you can quickly sauté in a hot skillet for 1–2 minutes per side, or serve as-is for a fresher bite.

Finish & Serve

  1. 17

    Slice and plate

    Slice the rested meatloaf into 1" thick slices. Spoon a generous portion of potato purée onto each plate, place 2–3 slices of meatloaf beside it, and arrange a few broccolini stalks alongside.

  2. 18

    Sauce and garnish

    Ladle the black garlic gravy over the meatloaf slices and a little onto the purée. Sprinkle chopped fresh parsley and optional minced black garlic on top for aroma and color. Serve immediately.

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