Not Your Grandma’s (Tri tip) Meatloaf

Yield: 4 Servings
Total Time: 0 Minutes


  • 1.5lbs of Ground Tri tip
  • ¾ Cup Small Diced Onion
  • 3 TBL Seeded & Minced Shishito Peppers
  • 2 eggs
  • 2 TBL Balsamic Vinegar
  • ¾ Cup Panko Breadcrumbs
  • ½ Cup Marinara Sauce
  • Salt & Pepper to taste
  • 2 strips of Bacon, chopped fine
  • ¾ Cup Minced Mushrooms (Maitake preferably)
  • 1 TBL Minced Fresh Garlic
  • 2 TBL Worcestershire Sauce
  • 1 tsp Dried Oregano
  • ½ Cup Grated Parmesan
  • Olive oil as needed


  1. Preheat oven to 350F.
  2. Chop vegetables. Place a sauté pan over medium heat & add a generous amount of olive oil. Start with sauteing the mushrooms. After a few minutes add the onions. Sauté again for a few more minutes, and then add peppers, and garlic. Cook out for another two minutes until veggies become translucent and aromatic. Set aside and cool.
  3. In a large bowl combine meats with Worcestershire, Balsamic, Panko, Oregano, Parm, and eggs. Work mix together well, avoiding any lumping. Once fairly well mixed, add in sweated vegetables and fully mix. Set it aside.
  4. Next, spray a medium sized loaf pan generously with pan spray. Press the meatloaf mixture into the pan evenly, avoiding air pockets and bubbles. Once uniformly pressed in, top the uncooked loaf with the marinara.
  5. Place meatloaf, uncovered, into the 350F oven for 1hr-1hr 15mintues, or until the center of the loaf reads 160f. Remove from oven and allow to rest and cool at least 15 minutes before serving. See chef notes for preferred service. Bon Appetit!

Chef’s Notes:

Pick your Tri tip out at the beginning of your grocery store visit and ask the butcher to grind the meat for you while you do your other shopping.

Bacon is optional, but I like to add it for some smokey flavor.

You can substitute Bell peppers for the Shishitos if desired.

I prefer to bake this a day ahead of time and allow it to rest overnight. I then slice pieces out and re-sear the cut pieces as pictured.