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Meatloaf With Chili Sauce

Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.

  • Prep:
  • Total Time:
  • Servings: 8
Meatloaf With Chili Sauce

Source: Everyday Food, December 2003

Ingredients

  • 1/2 cup milk
  • 4 slices white sandwich bread, torn into pieces
  • 1 1/2 pounds ground sirloin
  • 1 1/2 pounds ground pork
  • 2 small onions, finely chopped
  • 6 garlic cloves, minced
  • 1/2 cup chili sauce, plus 1/4 cup for glaze
  • 1 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 350 degrees, with rack in center. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.

  2. Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2-by-4 1/2-inch loaf pan. Do not press down or into corners.

  3. Bake 50 minutes. Brush tops of loaves with remaining 1/4 cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 10 minutes.

  4. Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.

Cook's Note

For a loaf with crisp edges, shape the meat mixture with your hands into a log slightly smaller than the pan. And for a light texture, don’t press the log into the pan; just drop it in.

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