Sweet Thai Chili Glazed Meatloaf Recipes

CHILI-GLAZED MEAT LOAF

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine all ingredients except the beef and mix well. Add beef and combine well.
• Turn mixture into a 9 x 5-inch loaf pan and pat down to form a nice loaf shape.
• Bake 40 minutes. Brush glaze ingredients over meatloaf and bake another 20-25 minutes or until cooked through to 165 degrees.
• Let rest 10 minutes before slicing.
• Combine glaze ingredients in a small bowl.

RED CHILE-GLAZED MEATLOAF

Steps:

• For the red chile glaze: Put the chiles in a bowl, cover with 2 cups boiling water and let sit for 30 minutes.
• Transfer the chiles to a blender, add 1/2 cup of the soaking liquid (save the rest) and blend until smooth. Add the honey, vinegar and some salt and pepper and transfer to a bowl. If the glaze is too thick to spread on the meatloaf, add a bit more of the soaking liquid.
• For the meatloaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
• Heat the oil in a large saucepan over high heat. Add the poblanos and onions and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the cumin and cook 1 minute longer. Remove from the heat and let cool slightly,
• Whisk the eggs with a splash of water in a large bowl. Sprinkle with salt and pepper and add in the ground chuck and ground pork, the cooled onion mixture and the chips and cilantro; mix until just combined.
• Transfer the meat to the prepared baking sheet and form into an oval loaf about 6 by 12 inches. Bake for 45 minutes, then begin to brush with a good amount of the red chile glaze. Bake, glazing occasionally, until the meatloaf reaches an internal temperature of 160 degrees F, about 15 minutes longer.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

MEAT LOAF WITH CHILI SAUCE

Steps:

• Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine the first 10 ingredients. Add beef; mix lightly but thoroughly. Shape into a 9-in. round loaf. Place loaf in center of strips in slow cooker., Cook, covered, on low 3-4 hours or until a thermometer reads at least 160°. If desired, spoon additional chili sauce over meat loaf; let stand 10 minutes. Using foil strips as handles, remove meat loaf to a platter., Freeze option: Cover and freeze leftover meat loaf slices in a greased 2-qt. shallow baking dish. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat meat slices, covered, until a thermometer inserted in center reads 165°. ,

MEATLOAF WITH CHILI SAUCE

Steps:

• 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.
• 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.
• 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.
• Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.

CHILI GLAZED MEATLOAF

Steps:

• Mix all of the ingredients together with 1/2 cup (125 mL) of VH® Sweet Thai Chili Sauce, reserving the other half for the glaze.
• Place loaf pan on a baking sheet, pack mixture into loaf pan. Spread remaining chili sauce over the meatloaf.
• Cook in a 350°F (175°C) oven for 1 1/2 hours, or until a meat thermometer reads 160°F (70°C).

SWEET CHILI-GLAZED TOFU WITH BOK CHOY

Steps:

• Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
• Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
• Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
• Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
• Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.

CHILI GLAZED MEATLOAF

Steps:

• Mix all of the ingredients together with 1/2 cup (125 mL) of VH® Sweet Thai Chili Sauce, reserving the other half for the glaze.
• Place loaf pan on a baking sheet, pack mixture into loaf pan. Spread remaining chili sauce over the meatloaf.
• Cook in a 350 degrees F (175 degrees C) oven for 1 1/2 hours, or until a meat thermometer reads 160 degrees F (70 degrees C).