Meatloaf Picatta


I had been thinking about new varieties of meatloaf and “Meatloaf Marsala” kept coming to mind.  I didn’t have any Marsala wine or mushrooms, but I did find some peppercorns and a little white wine, so I decided to go with “Meatloaf Picatta”.


Meatloaf:  Your favorite basic meatloaf recipe without ketchup

Ground beef                                       Bread crumbs

Onion                                                   Egg


Picatta sauce:

Green peppercorns or capers                          Onion

Lemon juice                                                        Butter

Veal or beef stock                                               Parsley


Mix up your favorite basic meatloaf but don’t add any seasoning elements except a little onion, salt and pepper to taste.  I added a half pound of ground veal to the ground beef to give a little richness.  Mold the beef mixture into a loaf and bake until about 3/4 done and the top has started to brown.

Make the picatta sauce by sautéing the onion in butter till translucent and then add the capers and cook for about a minute,  add the beef stock (I first added the pan drippings that had accumulated from the beef loaf) and simmer till you have a nice sauce.  Add the chopped parsley and pour half of the sauce over the beef loaf.  Continue cooking until the meatloaf is done.

Allow to rest before slicing and serving.  Guests may use additional sauce as desired.


This recipe didn’t get a good reception at all.  I personally think it has some possibility, but it needs to go more towards a peppercorn sauce like you would serve with steak au poivre without the lemon.  Overall there was too much acidity and the flavor of the beef was hidden. 👎🏻


3 Comments Add yours

  1. As a fan of all things Picatta, this looks awesome!!


    1. Thanks. Just watch the acidity. I went a little over the top. It was good for me, but the other “judges” thought it was too much


  2. mistimaan says:

    Nice recipe


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