Meatloaf Puttanesca
  • 3 tablespoon olive oil
  • ½ cup onion, finely chopped
  • 1 cup white mushrooms, finely chopped
  • 1 clove garlic, finely chopped
  • 2 lbs meatloaf mix (ground beef, pork and veal)
  • ¼ cup Marquette or other dry red wine
  • ½ cup Panko breadcrumbs
  • ⅓ cup black olives, finely chopped
  • 2 anchovies, mashed (or 1 teaspoon anchovy paste)
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley, chopped
  • 2 eggs
  • 3 tablespoons Worcestershire sauce
  • 1 cup ketchup
  • Sriracha sauce to taste (or Tabasco)
  • Salt and pepper to taste
  • Preheat oven to 350 degrees
  1. Heat 2 tablespoons olive oil in sauté pan until hot. Add onions and sauté on medium until translucent. Add mushrooms and sauté until soft and lightly browned. Add garlic and sauté until just soft. Remove from heat a cool for a few minutes.
  2. In a large mixing bowl, lightly mix ground meat, red wine, breadcrumbs, black olives, anchovies, capers, parsley, eggs and 2 tablespoons Worcestershire sauce. Add the cooled onion/mushroom mixture to the meat mixture and combine, mixing lightly with your hands or with a fork. Add remaining tablespoon olive oil, 4 tablespoons ketchup and Sriracha to taste. Season to taste with salt and pepper.
  3. Divide meat mixture into 6 even portions and shape into individual loaves. Place on a rimmed baking sheet.
  4. In a small bowl, whisk together the remaining ketchup,Worcestershire and Sriracha to taste. Spoon about 2 tablespoons of the mixture over each of the meatloaves and spread to coat the top. Save the remaining ketchup mixture to serve with the finished meatloaves.
  5. Bake meatloaves for about 30-35 minutes, until they are just cooked through. Serve with mashed potatoes and extra ketchup mixture on the side. Pair with Marquette!
  6. Makes 6 servings.
Recipe by Seasons in Vermont at