Meatloaf (Brookfield's)

This restaurant-style meatloaf stacks the flavor deep. Ground beef gets mixed with grated Monterey Jack cheese, diced onion, green bell pepper, and a seasoning lineup that means business: steak sauce, Worcestershire, Tabasco, beef base, garlic salt, and white pepper. Nothing subtle about it.

The binder is sourdough bread soaked in milk until soft, which adds a slight tang and keeps the loaf moist throughout the long bake. Sourdough holds moisture better than plain breadcrumbs, so the texture stays tender even after 90 minutes covered in foil.

The chili sauce poured over the top before baking forms a sticky, sweet-tangy glaze as it cooks. Keep the foil on for the full bake; it traps steam and prevents the loaf from drying out on the surface.

Chef Tips

• Soak the bread until it’s completely soft and falling apart; any firm chunks create dense pockets in the loaf
• Mix everything with your hands but don’t overwork it; compacted meat makes a tough, dense loaf
• Let the meatloaf rest 10 minutes after removing from the oven so it holds its shape when sliced
• Use a glass pan if possible; metal pans can cause the chili sauce topping to scorch on the bottom

Variations

• Swap Monterey Jack for pepper jack to add heat from within
• Mix in ½ pound of ground pork with the beef for a richer, more complex loaf
• Top with barbecue sauce instead of chili sauce for a smokier finish