Meatloaf With Chili Sauce

1. Preheat oven to 350 degrees, 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 degrees, 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.

Cook's Notes

For a loaf with crisp edges, shape themeat mixture with your hands into alog slightly smaller than the pan. Andfor a light texture, don’t press the loginto the pan; just drop it in.

This recipe makes two loaves. Freeze one for later in the pan, covered with foil; defrost completely in refrigerator, and reheat at 300 degrees, for about 10 minutes.