sweet chili sauce
It’s been exactly one year to the day since I wrote about what I now refer to as “the big fancy Fry’s”. On that post, I also told you all about Kobe beef, which Fry’s had on sale during their grand opening last year. And with that beef, I made some pretty terrific meatloaf. Today I am taking another stab at both the Kobe beef and the meatloaf with a new, but not necessarily improved, version. I say that because I really love both recipes. This time around, I’m using half Kobe (or regular ground beef is perfectly fine) and half ground turkey. And instead of the Pomegranate-Chipotle Tomato Sauce, which took some time, I’m using a ready made product that makes this meatloaf “easy-breezy” and will make a great addition to your pantry.
The product I’m talking about is Mae Ploy Sweet Chili Sauce. It can be found at all Asian stores and most grocery stores in the Asian aisle. This chili sauce is not too sour, just sweet enough, and has a somewhat gelatinous texture. Don’t worry, I’m not advising you to run out and purchase a bottle just for my meatloaf recipe.
Once you’ve dipped a chilled shrimp into Mae Ploy, you’ll never buy cocktail sauce again for your shrimp cocktails. And crab cakes get an thrilling boost when dipped in it. Same thing goes for coconut-breaded shrimp.
This sauce is the perfect accomplice for crunchy wontons or egg rolls and it is a marriage made in heaven partnered with crab rangoons! Don’t get me started… how about Teriyaki hot wings or jalapeno poppers, or even as the new “secret” ingredient in your next batch of barbecue pork or cocktail meatballs… the list goes on and on… Go pick up a bottle – start with the meatloaf and then be sure and share with us what other uses you’ve come up with!
Turkey and Beef Meatloaf with Sweet Chili Sauce Ketchup
1 pound lean ground beef
1 pound lean ground turkey
2 large eggs, lightly beaten
3/4 cup ketchup, divided
3/4 cup Mae Ploy sweet chili sauce, divided
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
1 red or yellow bell pepper, diced
1 tablespoon whole grain mustard
2 teaspoons Worcestershire sauce
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Panko bread crumbs
Heat oven to 350 degrees.
Combine the beef and turkey in a large bowl with the eggs. Stir in 1/2 cup of the ketchup and 1/2 cup of the sweet chili sauce along with the remaining ingredients.
Pack the mixture into a loaf pan. Use your finger or the handle of a wooden spoon to poke holes in the meatloaf, as shown. This helps the meat cook evenly, through and through.
Bake the meatloaf for 1 hour and 15 minutes.
While the meatloaf is in the oven, blend the remaining 1/4 cup ketchup and 1/4 cup sweet chili sauce in a small bowl and set aside.
Remove loaf pan from oven and carefully pour off any excess grease. Spread the ketchup mixture over the loaf and continue baking for 15 minutes.
Serves 6 to 8
4 comments
Hi Linda, This looks wonderful, I’ll have to try it. I like the idea of 1/2 turkey and 1/2 beef. I always make my meatloaf in a loaf shape and bake it in a 9×13 pan. I’ve seen many recipes using a loaf pan, is there an advantage to that method? Thanks, Nancy
I can’t believe it’s been a YEAR since the fancy Fry’s opened!
Hi Nancy, For this particular recipe a loaf pan or your 9 x 13-inch pan holds the grease and excess moisture that needs to be poured off. Some people like to make a free form loaf and bake it on a cookie sheet, that is the only thing I would suggest NOT using here as the turkey lets off quite a bit of moisture, otherwise any pan will do. The one advantage to using a loaf pan is that the sides brown and get a bit of a crust on them in the loaf pan, not sure if you get the same sort of crust in a 9 x 13-inch or other larger pan, but if that doesn’t matter to you- then keep on doing as you are. Thanks so much for the comment and the question.
I know, we had fun that day, didn’t we, Missy May? xoxo
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