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Meat Loaf with Chili Sauce

 Meat Loaf with Chili Sauce
I used to serve this meatloaf in my cafe—everyone asked for it. And it's definitely requested at home, too. —Robert Cox, Las Cruces, NM
8 ServingsPrep: 20 min. Cook: 3 hours + standing


  • 1 large onion, finely chopped
  • 1/2 cup seasoned bread crumbs
  • 1 small green pepper, chopped
  • 2 eggs, lightly beaten
  • 1/2 cup chili sauce
  • 2 tablespoons spicy brown mustard
  • 3 to 4 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 2 pounds lean ground beef (90% lean)
  • Additional chili sauce, optional


  • 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.
  • Yield: 8 servings.

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Meat Loaf with Chili Sauce (continued)

Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutritional Facts: 1 slice equals 253 calories, 11 g fat (4 g saturated fat), 123 mg cholesterol, 686 mg sodium, 12 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.