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Meat Loaf with Chili Sauce Recipe

Meat Loaf with Chili Sauce Recipe

I used to serve this meat loaf in my cafe. Everyone asked for it. I adapted the recipe so I could make it in my slow cooker at home, where it's quite popular, too. —Robert Cox, Las Cruces, New Mexico
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing YIELD:8 servings

Ingredients

  • 1 large onion, finely chopped
  • 1/2 cup seasoned bread crumbs
  • 1 small green pepper, chopped
  • 2 large 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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: 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°. Yield: 8 servings.

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.

Reviews for Meat Loaf with Chili Sauce

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MY REVIEW
Reviewed Mar. 8, 2015

"I was initially skeptical about fixing meatloaf in a slow cooker but my oven is on the blink so I tried it using another recipe before seeing this one. It was a hit so decided to give this one a try and it's now on my rotation as well. I'm now a believer of cooking meatloaf in the slow cooker unless I'm rushed for time.

This is a good recipe as is but I changed the glaze to one I always use. I start with chili sauce but mix in a little ketchup and brown sugar and finish by placing the loaf under the broiler for a minute or two for the best results."

MY REVIEW
Reviewed Feb. 14, 2015

"I really like this and it made great sandwiches too!"

MY REVIEW
Reviewed Feb. 8, 2015 Edited Apr. 15, 2015

"This is a great recipe! I can't believe I've lived in the southwest all my life and never thought of doing this! I'm not very fond of commercial chili sauces (often made with and tasting very much like vinegar), so I used prepared red chile from Bueno Foods instead. The result was perfect and delicious! Definitely going to become a go-to slow cooker recipe in my house!"

MY REVIEW
Reviewed Jan. 26, 2015

"This was good. Easy enough. Stayed moist. I baked mine in the oven as I was short on time but the chili sauce gave it a nice twang."

MY REVIEW
Reviewed Jan. 10, 2015

"What is Chili Sauce? Is there a favorite kind you use?"

MY REVIEW
Reviewed Jan. 10, 2015

"You can find Spicy Brown Mustard (like Gulden's) with the rest of the mustards in your favorite market."

MY REVIEW
Reviewed Jan. 10, 2015

"What the heck is spicy brown mustard. Never heard of that before. Help please."

MY REVIEW
Reviewed Jan. 10, 2015

"This was a very flavorful meatloaf. I don't like ketchup, so I loved the chili sauce idea."

MY REVIEW
Reviewed May. 18, 2014

"Delicious meatloaf in the slow cooker! Who knew. Definitely making this again."

MY REVIEW
Reviewed Dec. 4, 2013

"Very Tasty! I cut the recipe in half since it is just my husband and I and used a 3 1/2 qt slow cooker...I also wrapped two potatoes that I pierced first with foil, placed them on top and had my baked potatoes cooked right along with the meatloaf, what a time saver!"

MY REVIEW
Reviewed Nov. 24, 2013

"Oh, it was great to come home to this delicious recipe! The aroma just filled the house. I served it with 2x baked to which I added dehydrated chives and spinach. A side of steamed Brussels sprouts with shallot butter rounded out the meal. Recipe was simple to make, and I declare it a "winner-winner". Thank you, Robert!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.