serves 10-12 

This recipe is inspired by four generations of women in my family. Each generation has tweaked it a bit. Here's the meatloaf recipe before I tweaked it.

Use any combination or size of loaf pans and cupcakes pans. It will bubble over a bit so don't fill the meatloaf mixture up to the top of the pan. Place pan(s) on a sheet pan to catch the drips. You can replace the red pepper puree with any kind of pesto.


20-25 ritz-like crackers (I used Late July rich butter crackers -- no high fructose corn syrup or other bad stuff in them)

1/2 cup sour cream

1/2 cup whole milk

2 egg yolks

1/2 cup chopped parsley

1  cup Red Pepper Purée (3/4 cup is add to the meatloaf and 1/4 cup is for the final glaze)

2 1/2 pounds ground meat (1 lb ground chuck plus any combo of lamb, veal, and/or pork)

salt and pepper (not too much salt because red pepper puree has a lot)

1/3 cup pine nuts 


Preheat oven to 375° F.

Crush crackers by hand or in food processor. In a large bowl, whisk together sour cream, milk, egg yolks, parsley, and 3/4 cup red pepper puree. To this mixture, add ground meat (or meats), crushed crackers, and salt and pepper. Mix with your hands until all ingredients are evenly distributed. This will take a few minutes.

Spread into loaf pans or cupcake pans. Bake for 1 hour (cupcakes only take 30-40 min). Remove from the oven and glaze the top with a thick coating of red pepper puree. Generously sprinkle pine nuts all over the top. Cook for another 10-15 minutes until bubbling and nicely browned. Remove from oven and let cool for 20 minutes. Most of the liquid will reabsorb back into the meatloaf, and that's where you want it.