Daniel Catalaa


Ingredients for loaf

Note: Two amonts are listed and are separated by a slash. The first amount is for 1 meatloaf (single recipe), the second amount is for 2 meatloafs (double recipe). Also, you will need to assemble the ingredient for both the loaf and the sauce, listed separately below, before getting started.

  • Beef, ground, 1 lb. / 2 lb.
  • Pork, ground 1 lb. / 2 lb.
  • Parsley, ½ bunch / 1 bunch
  • Egg(s), beaten, 1 / 2
  • Worchester sauce, 1 tsp. / 2 tsp.
  • Tomato sauce, ½ cans / 1 can
    (each can is 15 oz = 425 gr)
  • Bell peppers, x3 / x6
    use color mixture, e.g. one red, one yellow, one green
  • Mustard, Dijon, ½ tsp. / 1 tsp.
  • Garlic, 5 cloves / 10 cloves
  • Onion, 1 medium / 1 large
  • Olive oil, as needed
  • Salt, 1 tsp. / 2 tsp.
  • Pepper, to taste

Directions for loaf

  1. Mise en place: Chop and keep separate each of the following: garlic cloves, onion(s), bell peppers, and parsely. Crack egg(s) into a small bowl and beat.
  2. Sauté garlic and onion: Warm up the olive oil in a large deep skillet and sauté the garlic and onion in the olive oil until translucent. As you cook the mixture season it with half of the salt that the recipe calls for and with pepper to taste.
  3. Recover and reuse oil: Remove the garlic+onion mixture from the heat and separate them from the cooking oil using a metal strainer. Collect the cooking oil and place it back into the hot skillet.
  4. Sauté bell peppers: Fry the bell peppers till slightly tender. As you cook the bell pepper season them with the other half of salt that the recipe calls for and with pepper to taste.
  5. Cool down the veggies: Add the cooked bell peppers to the cooked onion+garlic mixture and allow them to cool down to room temperatures (the mixture needs to cool so that it does not cook the raw eggs to be added later).
  6. Mix all together: Place the chopped parsley and beef and pork meat into a large mixing bowl. After the onion+garlic+bell peppers has cooled, mix them by hand together with all remaining ingredients (beaten egg(s), Worchester sauce, tomato sauce, and mustard).
  7. Shape the loaf: Completely line a sheet pan with aluminum foil and and place the meat mixture on it. Shape it into a rectangular loaf that is about 1½ inch high and 7 inches across (for the doubled recipe split the mixture into two meatloafs and use two separate sheet pans).
  8. Make the sauce: Continue the recipe by following the instructions below.

Ingredients for sauce

  • Brown sugar, 1½ tsp / 1 Tbs
  • Ketchup, ¾ cup / 1 ½ cup
  • Tomato sauce, 1½ cans / 3 cans
    (each can is 15 oz = 425 gr
  • Mustard, Dijon, ½ tsp / 1 tsp
  • Salt, ¼ tsp. / ½ tsp.
  • Pepper, to taste

Directions for sauce

  1. Cover with sauce: After shaping the loaf as described in the directions above, mix all the ingredients listed for the sauce, then cover the meatloaf by ladling the sauce on top of it. The sauce will pour over the top and spill onto the sides, this is fine.
  2. Bake the loaf: Place the sauce covered meatloaf into a preheated 400 F oven. Cook with convection baking for 60 min then shut the oven off. Leave the meatloaf in the the turned off oven for 1 hour and let it continue to cook very gently with the residual heat.