Chili-Glazed Meatloaf

4.61 from 23 votes
1 hour
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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!

Photo of Chili-Glazed Meatloaf in aged metal pan with glaze.

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.
Photo of Chili Glazed Meatloaf without the glaze on top in aged loaf pan with biscuits in the background.

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.
Close-up photo of Chili Glazed Meatloaf in aged metal pan on wood surface.

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.

Serve with:

More meatloaf recipes:

Adapted from the cookbook Meat Loaf by Maryana Vollstedt (published in 2007 by Chronicle Books)

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Chili-Glazed Meatloaf

4.61 from 23 votes

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By: Carol | From A Chef’s Kitchen
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!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Beef
Cuisine American
Servings 6
Calories 424 kcal

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

FREEZER-FRIENDLY:  Meatloaf freezes beautifully after being baked.  Wrap securely and freeze 1-2 months.  Thaw in the refrigerator then reheat slices as desired in a 350-degree oven or toaster oven.

Nutrition

Serving: 1 | Calories: 424kcal | Carbohydrates: 20g | Protein: 25g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1256mg | Potassium: 606mg | Fiber: 3g | Sugar: 10g | Vitamin A: 783IU | Vitamin C: 21mg | Calcium: 130mg | Iron: 3mg

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.

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4.61 from 23 votes (22 ratings without comment)

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Recipe Rating




9 Comments

  1. 4 stars
    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.

    1. 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!!

  2. When it comes to dinner, I love nothing more than meatloaf! I’ll definitely be making this on Monday, since Wednesday is when Lent begins and I’m giving up meat this year. Got to get my fill of delicious meats in beforehand!

  3. Great picture! That looks yummy.
    When I was a I worked at a cafe where I made the meatloaf. Something satisfying about getting mixing everything up by hand. We baked the meatloaf on baking trays (this was meatloaf for thirty after all) and I loved patting it (a hard slap really) into shape.