Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.

In a medium skillet, heat 2 tablespoons of canola oil over medium heat. Add diced celery, minced garlic, and chopped onion, sautéing for 5-7 minutes until softened.

In a large mixing bowl, combine ground beef, ground pork, and sautéed vegetable mixture. Add chopped herbs, bread crumbs, eggs, salt, pepper, and milk. Mix gently until just combined.

Transfer the mixture onto the sheet pan and shape it into a loaf, about 2 inches high, and create a slight indentation in the center.

Bake for approximately 40 minutes, or until nicely browned and internal temperature reaches 160°F (71°C).

In a saucepan over medium-low heat, combine 3/4 cup of olive oil with minced garlic. Simmer gently for about 15 minutes.

Add chicken stock and water to the pan, bring to a gentle boil, then simmer for another 15 minutes. Stir in unsalted butter until melted and smooth.

Let the meatloaf rest for about 10 minutes before slicing.

Slice the meatloaf and spoon warm garlic butter sauce over the slices before serving.