- Combine the chili sauce, mustard and cayenne; pour over meat. Cover
- and cook 15 minutes longer or until heated through. Using foil
- strips as handles, remove the meat loaf to a platter.
- To use frozen meat loaf: Thaw in the refrigerator overnight. Cook as
- Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.