Meat Loaf with Chili Sauce
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
YIELD: 8 servings.
I used to serve this meat loaf in my cafe, where so many of my customers asked for it. I adapted the recipe for my slow cooker at home, where it's quite popular, too. —Robert Cox, Las Cruces, New Mexico
Ingredients
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1 large onion, finely chopped
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1/2 cup seasoned bread crumbs
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1 small green pepper, chopped
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2 large eggs, lightly beaten
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1/2 cup chili sauce
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2 tablespoons spicy brown mustard
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3 to 4 garlic cloves, minced
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3/4 teaspoon salt
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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2 pounds lean ground beef (90% lean)
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Additional chili sauce, optional
Directions
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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.
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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.
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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.
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4.
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°.
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5.
Nutrition Facts
1 slice: 253 calories, 11g fat (4g saturated fat), 123mg cholesterol, 686mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
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