Meatloaf is one of my favorite dishes and the chili sauce in this recipe totally ups the flavor factor.
Check out what my pals over at A Farm Girl’s Dabbles had to say about this recipe:
“I don’t remember eating meatloaf as a kid. But I do remember hearing my cousins, who lived just down the road from us (or across the corn field), talk about their mom serving it now and then. And I recall being secretly thankful that my mom didn’t make us eat meat logs (yuck!) at our house!
Now I sorely realize how much I was missing out on, however.”
Haha!
Ingredients
FOR THE MEATLOAF:
1 T. Bertolli olive oil
1/2 c. finely chopped onion
6 large garlic cloves, minced
1/2 c. TruMoo milk
4 slices Sara Lee white bread, torn into pieces
1-1/2 lbs. ground sirloin
1 lb. ground pork
1/2 c. Heinz prepared chili sauce
1/8 tsp. McCormick cayenne pepper
1 tsp. cumin
1/2 tsp. Worcestershire Sauce
1/2 c. finely chopped fresh parsley
1/2 c. Kraft grated Parmesan cheese
2 large Eggland’s Best eggs, lightly beaten
1 tsp. Morton kosher salt
1/2 tsp. black pepper
FOR THE GLAZE:
1/3 c. prepared Heinz chili sauce
Instructions
Preheat oven to 350°.
Heat the olive oil in a nonstick skillet over medium heat. Add the onion and garlic and saute until soft and the onion is translucent. This should take about 5 minutes. Remove the onions and garlic to a plate to cool.
In a large bowl, pour milk over torn bread and let soak for about a minute. Add the remaining ingredients, from the sirloin to the black pepper, plus the cooled onions and garlic. Using your hands, mix until just combined.
Divide meat mixture in half and very gently pat each half into an 8-1/2″ x 4-1/2″ loaf pan. Try not to press the meat too much.
Place both loaf pans on a jellyroll pan, to catch any possible drips, and place in the oven. Bake for 45 minutes. Spoon the remaining 1/3 cup of chili sauce onto the loaves and continue cooking for about 15 minutes longer. The meatloaves will be done when the juices run clear and a thermometer inserted into the middle registers 160°.
Remove loaves from the oven and let them rest for 5 minutes. The temperature of the loaves will continue to rise a bit. Turn loaves out of the pans.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I run a knife around the outside of the pan and then firmly stab a fork into each end of the loaf and lift it out. Slice into 3/4″ to 1″ thick slices.
Thank you to A Farm Girl’s Dabbles for this great recipe.
