Meatloaf with chili sauce

This recipe was requested by my daughter. I used my home made ketchup mixed with a heaping teaspoon of sriracha chile sauce. You can find this recipe on the Martha Stewart site.

• 1/2 cup milk
• 4 slices white sandwich bread, torn into pieces (I used gluten-free)
• 1 1/2 pounds ground sirloin
• 1 1/2 pounds ground pork
• 2 small onions, finely chopped
• 6 garlic cloves, minced
• 1/2 cup chili sauce, plus 1/4 cup for glaze
• 1 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper

Directions

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.

 **Very nice. Make sure to use a thermometer so it doesn't overcook and get dry.