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Meatloaf with Chili Sauce

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EverydayFoodVideos
Here's my strategy for getting a leg up on dinner: Cook once, eat twice! Today's recipe for chili-glazed meatloaf is equally delicious whether it's just out of the oven or the freezer. All you need to do to create two night's worth of meals is to separate this recipe into two loaf pans. What could be easier? And while the spicy sauce infuses the meat with some serious flavor, it's not intensely hot (meaning your whole family can enjoy the same dish). Bon appetit -- tonight or any night!

Cooking Recipe

Ingredients:
1/2 cup milk
4 slices white sandwich bread, torn into pieces
1 1/2 pounds ground sirloin
1 1/2 pounds ground pork
2 small onions, finely chopped
6 garlic cloves, minced
1/2 cup chili sauce, plus 1/4 cup for glaze
1 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
Coarse salt and ground pepper

Directions:
1. Preheat oven to 350°F, 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.

2. 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.

3. 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°F, about 10 minutes.

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

Note For a loaf with crisp edges, shape the meat mixture with your hands into a log slightly smaller than the pan. And for a light texture, don't press the log into the pan; just drop it in.

Meatloaf with Chili Sauce
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