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!
Servings: 6
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: 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