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The Polo Lounge at the world-famous Beverly Hills Hotel is the legendary bar and restaurant where famous Hollywood stars, agents, directors and producers meet for breakfast, lunch, dinner, or maybe just cocktails, to make deals.

Chef Katsuo "Suki" Sugiuro, the new executive chef at the Beverly Hills Hotel, has already made his mark on the menu of the Polo Lounge by keeping the traditional favorites and adding his own masterful touches.

Sugiuro's new menu emphasizes fresh oak-grilled California cuisine with an Asian flair. He has grown an extensive herb garden on the hotel grounds and uses the herbs to make his own flavored oils, wine sauces and noodles. He has also developed a signature technique for smoking salmon, meats and vegetables on the premises.

Born in Japan, Sugiuro has studied and worked all over the world. This recipe is based on his fabulous, updated version of the famous Polo Lounge meatloaf. Not only is it delicious the first time around, it makes the best meatloaf sandwich you have ever tasted.


1 3/4 pounds ground round

1/4 pound chorizo

1 small green bell pepper, seeded and finely chopped

1 medium onion, finely chopped

2 teaspoons fresh rosemary leaves, finely chopped

1 large egg

2 large egg whites

3/4 cup fresh bread crumbs (2 slices or 2 ounces)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon red pepper flakes

1/4 cup tomato marinara sauce

Corn sauce:

1 teaspoon olive oil

2 garlic cloves, minced

2 shallots, minced

1 cup corn kernels

1 cup tomato, coarsely chopped

1/4 cup finely chopped parsley

2 cups veal demiglace
Preheat the oven to 350 degrees. Spray a standard-size loaf pan with non-stick cooking spray and set aside.

Combine the ground beef, chorizo, green pepper, onion and rosemary in a bowl and mix with an electric mixer, fitted with a paddle attachment and blend together on low speed for about 4 minutes. Continue to blend adding the eggs 1 at a time. Add the bread crumbs, salt and pepper and continue to mix on low speed for another 5 minutes, or until the mixture is a lighter consistency.

Spoon the meatloaf mixture into the prepared pan and spread the marinara sauce evenly over the top. Bake in the preheated oven for 1 hour, or until the marinara sauce has formed a crust.

While the meatloaf is cooking, make the sauce. Heat the oil in a large skillet or saucepan over medium heat. Add the garlic and shallots and cook, stirring constantly, until a golden brown. Add the corn and continue to cook for 3 more minutes. Add the diced tomato and demiglace and bring to a boil. Add the parsley and mix well. Set aside.

Just before serving the meatloaf, reheat the sauce and stir in the butter to finish. Cut the meatloaf into 8 equal slices and place each slice on a plate. Top each serving with 3 tablespoons of the sauce.

Makes 8 servings.

Each serving contains approximately 379 calories, 24 grams fat, 111 milligrams cholesterol, 378 milligrams sodium, 16 grams carbohydrates, 5 grams protein.

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