Spicy Southwest Fusion Meatloaf

This is not your Mom's meatloaf!

Ingredients

2 to 2.5 lbs Ground Beef
1 lg. or 2 med. White Onions, finely chopped
5 C. Mushrooms, finely chopped
6 cloves Garlic, minced (or 2 tsp. prepared garlic, minced)
1 to 3 Jalapenos, minced (with seeds - vary quantity to taste)
3 T. Extra Virgin Olive Oil
1 C. Cilantro, finely chopped
2 12 oz. bottles Heinz Chili Sauce ^{1, 2}
1 Egg
1 T. Worcestershire
2 T. Soy Sauce
2 C. Italian Bread / Cracker crumbs, fine / crushed ¹

Directions

In large saute pan, heat olive oil over medium heat until rim is hot to touch.
Add in garlic and saute for about 1 minute.
Add chopped onions and saute for about 5 minutes.
Add in mushrooms and continue sauteing until onions are translucent and tender.
Add in jalapenos and saute for an additional 1 to 2 minutes.
Remove from heat and transfer to a large mixing bowl. Spread mixture thinly along surface of mixing bowl in order to accelerate cooling.
Add 1 bottle of chili sauce and all remaining ingredients and mix well. Reserve second bottle of chili sauce for baking. The consistency should be just moist enough so that mixture will hold together when formed into a loaf or meatballs. If it is too dry, it will crumble and fall apart; if it is too moist, it won't form into loaf or balls.

¹ Adjust the consistency as necessary by adding extra chili sauce or bread crumbs.

For meatloaf, form loaf in baking pan and cover with foil. Bake at 350° for approximately 1 hour. Remove foil and top meatloaf with reserved bottle of chili sauce. Spread evenly over entire loaf. Bake uncovered for an additional 15 to 20 minutes.

² Omit second bottle of chili sauce if you are making meatballs.

For meatballs, form balls and place in baking pan and cover with foil. Bake at 350° for approximately 40 minutes. Remove foil and continue baking until nicely browned.