Every week, we invite one of Portland’s top chefs into our kitchen to show us how to cook a meal you can make at home. This week, we’re having double the fun. Sugarpine Drive-In’s Emily Cafazzo and Ryan Domingo are showing Molly Riehl how to make a mouthwatering meatloaf inspired by mom.

Sugarpine is open through the winter, Thursday to Sunday, from 11am – 7pm.

For more information: https://sugarpinedrivein.com/

Smoky Meatloaf Recipe

prep time: ~ 1 hour

cook time: ~ 1.5 hour

yield: 2 meat loaves


·      2 tbsp celery seeds

·      2 tbsp fennel seeds

·      2 tbsp black peppercorns

·      2 star anise pod, broken

·      1 tbsp garlic powder

·      1 tbsp onion powder

·      1/4 cup vegetable oil

·      1.25 cup yellow onion, small dice

·      1.25 cup fennel bulb, small dice

·      1.25 cup celery rib, small dice

·      1.25 cup leek, thinly sliced

·      1/4 cup confit garlic, smushed

·      3/4 cup sweet pimentón de la vera (smoked spanish paprika)

·      1 pound diced bacon

·      5 pounds ground beef chuck

·      2.5 lb ground pork

·      6 large eggs, beaten

·      3/8 cup pure maple syrup

·      1 quart toasted bread crumbs

·      almost 1/2 cup kosher salt



Step 1    

preheat the oven to 350°. in a pan, lightly toast the fennel seed, peppercorns, celery seed, and star anise. combine in a spice grinder and grind to a powder.

Step 2    

spread diced bacon on a sheet pan and cook in the oven at 375 f, stirring every 5 minutes, until rendered and browned. strain bacon and reserve bacon fat.

Step 3

in a large skillet, reheat the bacon fat. add the onion, fennel, leeks & celery and cook over low heat, stirring occasionally, until the vegetables soften. add garlic, pimentón and the ground spices and cook for a few more minutes. remove from heat and let cool to room temperature.

Step 4    

in a large bowl, mix the bacon with the ground beef and pork. mix in the eggs and maple syrup followed by the vegetable mixture, bread crumbs and salt.

Step 5    

divide the meat mixture into 2 ea 1/3 pans or loaf pans and set them on opposite sides of a large rimmed baking sheet. bake for about 1 hour depending on thickness of loaf, until an instant-read thermometer inserted in the center of each loaf registers 160°. press loaves overnight in the fridge. cut the meat loaf into ¾” thick slices.

Make ahead

The baked meat loaf can be refrigerated for up to 3 days.

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