Chili-Glazed Meatloaf is simple, good old-fashioned comfort food which is the BEST kind of comfort food! This meatloaf is also a client favorite!
One of my favorite things in the world is just a good, no-frills, meatloaf and here it is: Chili-Glazed Meatloaf!
What is the origin of meatloaf?
Meatloaf is considered to be an American invention. However, the concept of combining ground meat with other ingredients and cooking them together in loaf form goes back centuries. Meatloaf became popular in this country around World War II as a thrifty way to use up ingredients before they spoiled.
Tips for mixing up meatloaf:
- When I prepare meatloaf, I get all the ingredients except the meat mixed together first. This ensures they’ll be more evenly distributed throughout the whole meatloaf.
- I then put on disposable gloves and mix everything together with my hands.
How to bake Chili-Glazed Meatloaf:
- To bake in a pan or not to bake in a pan is often the question. I’m a neat freak and meatloaf drippings can spatter all over the oven, so I opt for the pan.
- If you wish to bake outside of a pan, simply form into a nice loaf form and place it on a rimmed baking sheet that you’ve lined with parchment paper or nonstick aluminum foil.
- When the meatloaf is fully baked and a thermometer inserted into the center registers 165 degrees, let the meatloaf rest for about ten minutes. Then, drain off any excess drippings.
- While the Chili-Glazed Meatloaf is resting, it will reabsorb some of those juices.
What to do with leftover meatloaf:
Whenever I make meatloaf, I always make it with leftovers in mind. Some ideas for leftover meatloaf include:
- A meatloaf sandwich for sure!
- Crumbled up and placed in a tomato sauce to serve over pasta
- Crumbled up and added to a soup.
- Country-Style Potato Cabbage Casserole with Cheddar and Bacon
- Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping
- Au Gratin Potatoes for Two
- Cheddar and Bacon Twice-Baked Potatoes
- Cauliflower White Bean Puree
More meatloaf recipes:
- Turkey Apple Meatloaf with Balsamic Ketchup Glaze
- Spinach Feta Stuffed Turkey Meatloaf
- Layered Turkey Meatloaf with Roasted Red Pepper Sauce
- Italian Meatloaf
Adapted from the cookbook Meat Loaf by Maryana Vollstedt (published in 2007 by Chronicle Books)
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- 1 small onion - finely chopped
- 1/2 red bell pepper - finely chopped
- 3/4 cup panko
- 1/2 cup whole milk
- 1 large egg - lightly beaten
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup chili sauce - such as Heinz
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Freshly ground black pepper - to taste
- 1 1/2 pounds ground chuck
- 1/2 cup chili sauce - or the rest of the bottle
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon chili powder
- Preheat oven to 350 degrees. In a large bowl, combine all ingredients except the beef and mix well. Add beef and combine well.
- Turn mixture into a 9 x 5-inch loaf pan and pat down to form a nice loaf shape.
- Bake 40 minutes. Brush glaze ingredients over meatloaf and bake another 20-25 minutes or until cooked through to 165 degrees.
- Let rest 10 minutes before slicing.
- Combine glaze ingredients in a small bowl.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.