Recipe courtesy of Vincentown Diner

Sweet and Spicy Meatloaf

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  • Level: Easy
  • Total: 2 hr 30 min (includes resting time)
  • Active: 40 min
  • Yield: 6 servings
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2 tablespoons olive oil

2 green bell peppers, diced small 

2 red bell peppers, diced small 

1 large yellow onion, diced small 

3/4 cup panko breadcrumbs 

1/2 cup whole milk 

2 heads garlic, roasted and mashed into a paste

2 heads garlic, roasted and mashed into a paste 

1 cup ketchup 

1/4 cup steak sauce 

1/4 cup sriracha 

1/4 cup maple syrup 

1 tablespoon Montreal steak seasoning 

2 pounds 80/20 ground beef

1 pound sweet Italian sausage, casings removed 

3 eggs, beaten 

1 bunch fresh Italian parsley, chopped 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Mashed potatoes, for serving


  1. Heat the olive oil in a large skillet over medium-high heat. Saute the green peppers, red peppers and onions until very soft and browned, 10 to 12 minutes. Transfer to a plate or baking sheet and refrigerate until cold. (This can be done a day ahead.)
  2. Preheat the oven to 350 degrees F.
  3. Mix the breadcrumbs, milk and roasted garlic in a bowl; it should have an oatmeal-like consistency. Set aside.
  4. In another bowl, mix the ketchup, steak sauce, sriracha, maple syrup and steak seasoning. If the sauce is too spicy for you, add a little more ketchup to mellow the heat. Set aside.
  5. In a bowl, combine the ground beef, sausage, parsley, eggs, pepper-onion mixture and two-thirds of the meatloaf sauce. Mix well, but don't overwork. Take a small ball of the mixture and make a bite-size patty. Saute the patty in a pan until cooked through, then taste. Add salt and pepper to the meatloaf mix as needed.
  6. When you are happy with the flavor, place the meatloaf mixture in a greased loaf pan, or form it into a log and place it on a parchment-lined baking sheet. Bake until the internal temperature reaches 155 degrees F, 1 to 1 1/2 hours. Remove from the oven; adjust the oven to a low broil. Brush the top of the loaf with half of the remaining sauce, then return to the oven to caramelize the sauce, 2 to 3 minutes. Let rest for 20 minutes before slicing. Serve with mashed potatoes and a drizzle of the remaining sauce.

Cook’s Note

The leftovers make an amazing sandwich! I add seared slices to a grilled cheese sandwich with some of the sweet and spicy sauce.