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.
Ingredients
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½ cup milk
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4 slices white sandwich bread, torn into pieces
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1 ½ pounds ground sirloin
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1 ½ pounds ground pork
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2 small onions, finely chopped
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6 garlic cloves, minced
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½ cup chili sauce, plus ¼ cup for glaze
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1 cup chopped fresh parsley
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½ cup grated Parmesan cheese
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2 large eggs, lightly beaten
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Coarse salt and ground pepper
Directions
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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.
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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.
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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.
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Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.
Cook's Notes
For a loaf with crisp edges, shape themeat mixture with your hands into alog slightly smaller than the pan. Andfor a light texture, don’t press the loginto the pan; just drop it in.
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.