Ingredients Weight Measure
Canola oil 4 Tbsp.
Yellow onions, diced 3 cups
Green bell peppers, diced 2 cups
Red bell peppers, diced 3 cups
Celery, diced 3 cups
Kosher salt 1 Tbsp.
Black pepper 1 Tbsp.
Eggs, whole 6 ea.
Japanese breadcrumbs 4 cups
Worchestershire sauce 1/4 cup
Fresh pork, coarsely ground 3 lbs.
Fresh chuck beef, coarsely ground 5 lbs.
TABASCO® brand Original Red Sauce 6 Tbsp.
Ketchup as needed


Ingredients Weight Measure
Cling peaches, diced, reserve juice 1 #10 can
Pineapple, canned, diced 6 cups
Red peppers, roasted, peeled, seeded and diced 6 ea.
Dark brown sugar 1 lb.
Brandy 2 cups
Green onions, diced 2 bunches


  1. For Meatloaf, in a preheated sauté pan, add the canola oil and sauté yellow onions, bell peppers and celery with salt and pepper. When onions are translucent, remove from heat and cool in refrigerator. In a large bowl, add the remaining ingredients, except ketchup and mix until everything is combined. Scale into loaf pans (3 lb.) that have been sprayed with a nonstick pan spray; then gently press until top is even. Top with a small amount of ketchup (enough to cover) and bake in a convection oven at 350°F until internal temperature reaches 160°F, approximately 50-55 minutes.
  2. For the Chutney, in a large pot, add peaches (with juice), pineapples, roasted red peppers and brown sugar and bring to a boil. After mixture reaches a boil, turn heat down and simmer for 15 minutes. Remove from heat and add brandy and green onions.
  3. Once meatloaves have set up, remove from the loaf pan and cut each into a 10-oz. portions. Serve with mashed potatoes and fresh vegetables. Top the meatloaf with the warm chutney and serve.

Yield: 16 servings