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Meat loaf
Meat loaf

Meat loaf

Preparation 15 minutes
Cooking time 1 hour
Servings 2 meat loaves or 6 smaller ones


  • 30 ml (2 tbsp) oil
  • 1 small red pepper, diced
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 celery stalks, finely diced
  • 500 g (1 lb) medium ground beef
  • 250 g (1/2 lb) ground veal
  • Meat from 2 spicy Italian sausages
  • Salt and freshly ground black pepper
  • 2.5 ml (1/2 tsp) fresh basil, chopped
  • 2.5 ml (1/2 tsp) fresh oregano
  • 1 egg, beaten
  • 125 ml (1/2 cup) spicy Italian breadcrumbs
  • A few drops of Tabasco sauce
  • Tomato sauce (see “Eggplant parmigiana” recipe)


  1. Preheat the oven to 175°C (350°F).
  2. In a skillet, heat the oil over low heat and sweat the vegetables. Set aside to cool.
  3. In a large bowl, mix together the beef, veal and sausage meat.
  4. Add the vegetables, seasonings, egg, breadcrumbs and Tabasco sauce. Stir well.
  5. Shape 2 medium loaves or 6 smaller ones. 
  6. Wrap the loaves with aluminum foil, shiny side facing in.
  7. Place on a baking sheet and cook in the oven for 40 minutes.
  8. Remove from the oven and let rest for 5 minutes.
  9. Slice and top with tomato sauce before serving.


Meat loaves are easily frozen. And you may use some leftover meat loaf in a sandwich with mustard, cheese and lettuce, in a toasted panini or even sliced and reheated in the oven with tomato sauce - it's quick and tasty.

Availability in stores