Chili sauce works very well with meatloaf.

I always use chili sauce (from a bottle, not homemade) instead of ketchup in every recipe where its called for, as well as on a burger, I just don't ever buy ketchup.

Woodie, you are from the NY area-I remember a Mexecali or some think like that that we used to put on burgers-does that ring a bell with you??

Hubby's old family recipe has chili sauce spread on top. I think it would work very well inside the loaf as well. Here's his recipe in case you or anyone might want to try it. He makes it with 2 lbs. all ground beef instead of using pork and veal.

Twin Meat Loaves

* 1 lb. ground beef
* 1/2 lb. ground pork (or ground beef)
* 1/2 lb. ground veal (or ground beef)
* 2 tbsp. finely chopped celery
* 1/4 C. finely chopped onion
* 2 tsp. salt
* 1/4 tsp. pepper
* 1/4 tsp. sage
* 1/4 tsp. dry mustard
* 1/4 tsp. poultry seasoning
* 3 slices soft bread
* 1 C. warm milk
* 2 beaten eggs
* 1 tbsp. Worchestershire Sauce
* 1/2 C. dry bread crumbs (fine crumbs)
* 1/2 C. chili sauce
* 1/2 C. boiling water

Thoroughly mix meats (unless you're using all ground beef). Add onion, celery, and seasonings.

Cube bread, soak in milk, eggs and Worchestershire Sauce; beat with rotary beater.

Combine meat and egg mixtures and form two loaves. Roll each loaf in bread crumbs and place in greased baking pan. Spread chili sauce on top of each loaf.

Pour water around the base of the loaves in the pan. Bake uncovered at 350F for 60 minutes; baste occasionally with the liquid in the pan.

Jenn, your recipe sounds good. I make meatloaf with ground turkey instead of beef. If I am ambitious, I saute chopped mushrooms, celery, garlic, onion and carrots (chopped in processor) and add to meat along with eggs, thyme, S & P, fresh bread crumbs and liquid (water, milk, or tomato juice). If I am in a hurry, I add the chopped veggies without pre-cooking, but just chop them a bit finer. I also defrost a package of chopped spinach or cook some fresh spinach and chop it and add that. It adds color and flavor.

I use my homemade chile sauce in my meatloaf , burgers, ribs, and my baked beans.I also use it as a base for BBQ sauce. Love the tangy sweetness it brings to the dish.

I have also used a thick salsa...usually the old fashioned type, generic store brand(e.g. Richfood) which has a thick, tomato base. I don't mean the current chunky style salsa, tho if you pureed a bit of this I don't see why it couldn't be a substitute. dh likes a SouthWest flavor to a meatloaf (actually he likes any meatloaf!) and I used this salsa plus two whole fresh jalapenos pureed in the last meatloaf. It's never too hot for dh. Maureen

Thanks everyone. And thanks, Jenn, for the recipe.

I saw Paula Deen make a meatloaf and she put 2 slices of white bread in the bottom of her loaf pan to absorb the grease. Smart thinking!

As soon as I get over this bronchitis I'll make a meat loaf. Hugs!

Granny, I use Catalina dressing on my meatloaf. Pour some (about as much as you would ketchup) on before you put it in the oven, cover lightly with foil, and bake. Take off the foil about 15 minutes before the baking time is done to caramelize the Catalina a little bit. It's very good that way.