Chili Glazed Meat Loaf Recipes

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine the first 10 ingredients. Add beef; mix lightly but thoroughly. Shape into a 9-in. round loaf. Place loaf in center of strips in slow cooker., Cook, covered, on low 3-4 hours or until a thermometer reads at least 160°. If desired, spoon additional chili sauce over meat loaf; let stand 10 minutes. Using foil strips as handles, remove meat loaf to a platter., Freeze option: Cover and freeze leftover meat loaf slices in a greased 2-qt. shallow baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat meat slices, covered, until a thermometer inserted in center reads 165°. ,

Steps:

• In a large bowl, combine 1/3 cup chili sauce, egg white, Worcestershire sauce, oats, onion, garlic, thyme, salt and pepper. Crumble beef over mixture and mix well. , Shape into a 9x4-in. loaf; place in an 11x7-in. baking dish coated with cooking spray. , Bake, uncovered, at 350° for 50 minutes. Brush with remaining chili sauce. Bake 5-10 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
• Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
• For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
• Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
• Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
• Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.

Steps:

• In several large bowls, combine the oats, salt, pepper, onion, eggs and milk or tomato juice. Sprinkle beef over mixture and mix well. , Shape into loaves of desired size and place in shallow baking pans. Bake at 350° for 30 minutes. , In a large bowl, combine all of the glaze ingredients; spread evenly over tops of loaves. Bake for about 1 hour more or until no pink remains and a thermometer reads 160°. (Two-pound loaves will need to bake for 1-1/2 hours or until no pink remains and a thermometer reads 160°.)

Steps:

• 1. Preheat oven to 350 and line a 9x9 baking tin with foil. Spray the foil with Pam to prevent sticking.
• 2. In a saucepan, heat olive oil to medium. Add onion and pepper. Saute until just soft. Add garlic cloves and sautee an additional minute. Add vegetables to meat mixture
• 3. In a large bowl, add beef, panko, milk, egg and chili sauce. Toss in the veggies and salt and pepper to taste. Mix very well, incorporating all ingredients. Shape into a basic loaf and place in pan. Slather additional Chili Sauce over the top of the loaf.
• 4. If making a small 1 lb meatloaf, bake at 350 degrees for about 1 hour. If doubling the recipe, add another 15 minutes. Let sit for 10 minutes before slicing.

Steps:

• 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.
• 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.
• 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.
• Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.