Chili Chipotle Glazed Meatloaf

Prep time: 15 minutes 

Baking time: 1 hour or so (internal temperature 160F/70C)

Serves 4-6


1 tbsp olive oil

2 large onions, finely chopped

1 tbsp chopped fresh thyme

salt and freshly ground pepper to taste

3 tbsp Worcestershire sauce

1/3 cup chicken broth

1 tbsp tomato paste

2.2 lb/1 kg lean ground beef (preferably chuck)

1/2 cup bread crumbs ( I prefer Panko)

2 large eggs, beaten


1/2 cup sweet American style chili sauce (I like Heinz)

2 tbsp smoky chipotle salsa (my choice is President's Choice


1. Preheat oven to 325F/160C

2. In a medium skillet, over medium  heat, saute the onions, thyme salt and pepper in olive oil until onions are translucent and soft (8-10 minutes).  Stir a few times.   Remove from heat and add the Worcestershire sauce, broth and tomato paste and stir.  All ow to cool slightly (5 minutes).

3.  In a large bowl, combine the ground beef, onion mixture, bread crumbs and eggs.  Mix lightly with a fork.  Gently shape into a rectangle and place in a loaf pan .  Do not press too firmly or the meatloaf will be particularly dense.   

4. In a small bowl, combine the chili sauce and salsa and spread evenly over the top of the meatloaf

5..Bake for 1 hour or so (until the meatloaf is cooked through.  The internal temperature should be 160F/70C) 

Serve hot with a side of sweet potatoes and your favorite green vegetables - asparagus, Brussels sprouts or sauteed beet greens are my favorites depending on the season.