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Meatloaf With Chili Sauce

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.

Everyday Food, December 2003 http://www.marthastewart.com/339782/meatloaf-with-chili-sauce
4
Rated
80100(18)18
  • Prep Time 15 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 8

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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