Meatloaf With Chili Sauce

By pattie_d

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. This recipe makes two loaves. Freeze one for later in the pan, covered with foil; defrost completely in refrigerator and reheat at 300 degrees for about 10 minutes.

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

Details

Servings 8
Preparation time 15mins
Cooking time 90mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.

From Everyday Food,

December 2003