Chili-Glazed Meatloaf
Updated Jan 26, 2026
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Meatloaf night doesn’t have to mean boring. Chili-Glazed Meatloaf is simple, good old-fashioned comfort food with a zesty upgrade! It’s the kind of dinner that feels nostalgic and new at the same time—perfect for a weeknight, but good enough to look forward to. It was a personal chef client favorite!
CHEF Tips AND TRICKS:
- 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 by hand.
- To bake in a pan or not to bake in a pan is often the question. Because meatloaf drippings can spatter all over the oven, I opt for the pan.
- If you wish to bake without a pan, simply form into a nice loaf shape and place on a rimmed baking sheet 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 it rest for about 10 minutes. Then, drain off any excess drippings.
- 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.
Chili-Glazed Meatloaf
Meatloaf night doesn’t have to mean boring. Chili-Glazed Meatloaf is simple, good old-fashioned comfort food with a zesty upgrade! It's the kind of dinner that feels nostalgic and new at the same time—perfect for a weeknight, but good enough to look forward to. It was a personal chef client favorite!
Ingredients
Meatloaf
- 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
Chili Glaze
- 1/2 cup chili sauce, or the rest of the bottle
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon chili powder
Instructions
Meatloaf
- 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.
Chili Glaze
- Combine glaze ingredients in a small bowl.
Notes
Adapted from the cookbook Meat Loaf by Maryana Vollstedt.
SUBSTITUTIONS:
- Can also be made with turkey.
- Combine all ingredients except the meat before adding it so everything distributes evenly.
- Disposable gloves make mixing quick, gentle, and less messy.
- A loaf pan keeps drippings contained and your oven clean.
- Going pan-free? Shape the loaf and bake it on a parchment-lined, rimmed sheet pan.
- When the center hits 165°F, rest 10 minutes, then drain excess drippings.
- Meatloaf shines the next day—slice for sandwiches, crumble into tomato sauce for pasta, or add to soups.
- Prepare to the point of baking and refrigerate no longer than 24 hours. (Make sure ground beef is extremely fresh!)
- Can be assembled and frozen unbaked. Thaw in the refrigerator and bake promptly.
- Meatloaf freezes beautifully after being baked. Wrap securely and freeze for 1-2 months.
- Thaw in the refrigerator, then reheat slices as desired in a 350-degree oven or toaster oven.
Nutrition
Serving: 1Calories: 424kcalCarbohydrates: 20gProtein: 25gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 116mgSodium: 1256mgPotassium: 606mgFiber: 3gSugar: 10gVitamin A: 783IUVitamin C: 21mgCalcium: 130mgIron: 3mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
I made this recipe and the baked beans….WOW…it was delicious! However, the next day I discovered my blood pressure was very, very high. The Sodium amount for the meatloaf is 1256! I threw the
recipes out. Thanks, but NO THANKS!
Hi, Joyce, Thank you for your feedback and happy you enjoyed both recipes. My recipes are developed for flavor and enjoyment. While I do my best to provide nutrition estimates, they are calculated automatically and may vary depending on ingredients and brands used. If sodium is a concern, it’s always a good idea to check labels carefully and choose low- or no-sodium products whenever possible, as different brands can vary greatly. Many recipes, including this one, can also be adapted by adjusting seasonings or using reduced-sodium alternatives to better fit personal dietary needs. Thank you again.
I made it for my picky daughter and it was pretty good. The red pepper did not cook all through, but the sauce is excellent. I tried a different recipe and they had me bake it at 450 degrees it set off my smoke alarm and it was ok but not great. I like the slow bake at 350 degrees and my dog feels better when the smoke alarm doesn’t go off.
Hi, Laura, Thanks so very much and happy you overall enjoyed!! If you’re concerned about the veggies not getting completely cooked, you could give them a quick saute on the stovetop first to get the process started. Or, just chop them finely. Thanks again!!
Love this site!!
Thanks so much, Fern! Glad you’re enjoying my recipes!