Meatloaf with Chili Sauce

April 15, 2020

Meatloaf with Chili Sauce

Meatloaf, the ultimate comfort food.

Although I'd always enjoyed "the loaf",  it was my mom's, or so I came to learn later in life, Ma Kennedy's Chili Sauce that made me fall in love with this dish. I hope you enjoy this recipe as much as my family does. It's a spin off the original and uncompromising on taste and texture. 

Serves 5 with extra sauce leftover!

Meatloaf Ingredients:

  • 2.4 lbs of ground beef 
  • 4 green onions, chopped
  • 1/2 tsp garlic powder
  • Salt + Pepper to season
  • 1 egg
  • 2 slices of Coconut Flourless Bread, cubed


In a large bowl, add ground beef, egg, green onions, garlic powder, salt and pepper, and coconut bread and mix with hands. Form into a loaf and transfer to an unprepared standard bread pan. If you don't have one, that's OK! A small CorningWare casserole dish will work great.

Bake uncovered at 375 degrees for 45 minutes. While meatloaf is in the oven prepare the Chili Sauce.

Ma Kennedy's Chili Sauce (adaptation)

  • 1 bottle of Liberated Ketchup
  • 1 tsp cinnamon
  • 3/4 green bell pepper, chopped
  • 1/4 yellow onion, diced
  • 1/4 tsp ground cloves
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne powder

Add all sauce ingredients to a 3QT sauce pan and bring to a low boil. Reduce to low heat, cover and simmer for 20 minutes. Set aside.

Final Stretch...

When the oven timer goes off, remove meatloaf and top with copious amounts of prepared chili sauce (recipe above). Return meatloaf to oven and bake uncovered for another 15 minutes.

Remove from oven and let meatloaf settle for 5 minutes before removing from pan and slicing.

Serve with a side of Chili Sauce (yes, it's that good!) , steamed veggies and fresh green salad. 

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