Made a Meatload, I will never be the same.

this is how i felt through the entire process

Don't ask me why I had a craving for meatloaf, my former vegetarian self is rolling over in his grave. I would like to reassure my vegetarian self, that I will never crave this again. It could be the amount of Walking Dead that I've been watching, but the tactile nature of making meatloaf disgusted me half way through meatloaf production, and I really wanted to abandon ship. I initially envisioned a cute little meatloaf in a bread loaf pan, however this recipe from the barefoot contessa had another vision, a mass of ground meat beat, packed and slapped down onto a baking sheet and shaped into a rectangle or death! (i might be a little dramatic here). This recipe apparently serves 6 -8 ppl, (no way in hell), this recipe will likely serve 20,000 people easily, and I'm not being dramatic now. Although the finished product had a good flavor and I will probably make the sauce again for another dish I would regretfully crown this my first culinary failure of 2013. But if hunk's of meat are you thang, here's the recipe;

looks manageable here

Meatload:

1 pound ground veal
1 pound ground pork
1 pound ground beef
1 tablespoon chopped, fresh chivesplus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce

serves 6-8 ?  ah no, too much...  

1 tablespoon chopped fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs
1 1/3 cups finely ground Panko
2/3 cup whole milk
1 tablespoon kosher salt
1½ teaspoon freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
I added:

-three garlic cloves

-1 1/2 tsp. of red pepper flakes

Sauce:
cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature

For the sauce, combine the broth, roasted garlic and butter over medium high heat and simmer for about 10-15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.

all and all, make the sauce, not the meatload.