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
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 8
- 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
- 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.
- 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.
- 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.
- Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.
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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