Barbara’s Best Meatloaf {Guest Post}

I want meatloaf for dinner. I wish these guest posts came with a taste test!

Today Barbara from Creative Culinary is here to share with us. Barb’s blog is one of my favorites for not only the delicious food she makes but also the gorgeous photography. I have my eye on her mushroom pate, white chocolate mascarpone cheesecake with salted caramel and chocolate topping (all together now, “YUM!”), and chicken scallopini with mushrooms. (I have a thing for mushrooms.)

And she features a cocktail every Friday. Can’t go wrong with that!

You can also find Barb on Twitter, Facebook, and Pinterest. Thanks again, Barb–and I’ll see you tonight, at my door, with this meatloaf in hand? Please?


I need to thank Rachel for asking me to be her ‘guest’ today. This is always a fun way to meet new people while supporting a fellow blogger and right now Rachel needs our support in more than just words of encouragement so I’m happy to assist while she attends to her family. You might not know this Rachel…but you’re NOT being Rachael Ray is a big plus for me; though there is some irony that I have such a simple dish to share today. Still, it can’t be done in 30 minutes so I think we’re in the clear!

I haven’t made meatloaf in a very long time. It was on the menu often during my childhood, I’m sure as a way to stretch the family food budget and feed 6 kids without breaking the bank. I made it occasionally for my family too when my children were young. It was the perfect dish for my youngest daughter Lauren; the one that felt no meat or egg dish worth having unless covered with ketchup. The thing about meatloaf is that it seems so mundane but there is a reason it’s perpetually categorized as comfort food. It’s not just the memory of any food that Mom made somehow being more special; it’s really something I love and I know that each time I prepare it I wonder why I don’t more often.

I’ve made the same recipe for years without any revisions and I don’t think anyone suffered with that call. I didn’t mind making ketchup covered meatloaf or nutless cookies all the while I was preparing foods that met my family’s tastes but now that I can step outside of that ‘expected’ space and do something a bit more unique if I want I’m good with that…real good!

Since discovering H Mart with the help of my friend Karen; I’ve been in love. Pork belly for bacon, unique fruits and vegetables and the key to this new version of meatloaf? Mae Ploy Sweet Chilli Sauce. I LOVE this stuff. I am not exaggerating when I say I think I could drink it. I love the combination of sweet and heat and this sauce is the perfect blend. Often relegated to being the dipping sauce for egg rolls or cream cheese filled wontons I am using it more and more as an addition for sauces and salad dressings and I believe ‘the’ meatloaf was simply crying for something to spice it up and move it into this century. I’m so excited; still saucing this baby up but there is NO ketchup!

I didn’t deviate much but the new additions made all the difference. Some carrots added a great visual and textural appeal and the sauce is in both the ground beef mixture and is slathered on top. Ummm sweet. Double ummm heat. It was exactly what I had hoped for…and it’s my new favorite. I had some friends over, mentioned I had some meatloaf and I have to laugh; before I could even ask they both insisted on my serving it like I like it best. Cold. Yes! The ultimate reason for making meatloaf if you ask me. If you haven’t tried it…do it. Simple. Some bread, some mayo. Some comfort.

My Best Meatloaf

Prep time: 15 minutes
Cook time: 1 hour 25 minutes
Serves 6-8

An old-fashioned meat loaf updated with some bacon and a sweet/spicy sauce.


  • 4-6 slices bacon
  • 2 pounds lean ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 cloves garlic, minced
  • 2 eggs, mixed in a bowl with a fork
  • 1/2 cup barbecue sauce
  • 1/2 cup Mae Ploy Sweet Chilli Sauce
  • 1 tsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 2/3 cup Panko bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper

To Glaze the top:
Additional Mae Ploy Sweet Chilli Sauce to glaze the top of the meatloaf


  1. Heat oven to 350 degrees.
  2. Brown bacon in large skillet until browned, drain slices on paper towels, cool and crumble.
  3. Mix all ingredients including crumbled bacon together until just thoroughly combined. Do not overmix.
  4. Form into oval loaf shape approximately 6″ X 10″ rectangle and place on a metal cooling rack placed on top of a foil lined baking sheet.
  5. Bake until meat is cooked to 165 degrees internal temperature; approximately 1 hour.
  6. Remove the meat loaf from the oven, brush the top thoroughly with additional Mae Ploy sauce and return to the over for approximately 10 minutes or until internal temperature is 170 degrees.
  7. Let cool for 10-15 minutes before slicing and serving.


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  1. I’m trying to find your meatloaf recipe that has chili sauce on top. Everyone in my family loves it but I haven’t made it in a year. 

  2. As I mentioned on Barb’s site, this moist and wonderful looking meatloaf just may help me get over my dislike of baked ground beef.
    I heard about your father-in-law from Barb’s site and I’m sorry that he is having to deal with two major health incidents at the same time. My sincere best wishes to him and to the family for a full recovery.

  3. Hello Rachel and Barbara :)
    It’s my first time here, but your blog is looking great Rachel!
    Thanks for sharing this great meatloaf recipe Barbara can’t wait to give it a go ~

  4. Meatloaf is truly a comfort food and one of the things I crave when life becomes challenging! Hope things get easier for you Rachel – will be keeping you and your family in my thoughts and prayers!

  5. This is the most beautiful meatloaf. (can meatloaves be beautiful? I’m not sure but IF they are, this one is)

    I’m wondering how Mae Ploy differs from any other sweet chili sauce? I’ll try the one in my fridge and if I love it, then I won’t have to import Mae Ploy.

  6. Yumm… a delicious update to meatloaf Barb and I must try this soon … I’ve got Mae Ploy which I love … so hopefully will make this sometime over the weekend or early next week – my favorite way to eat meatloaf is as leftovers … cold in a meatloaf sandwich … yum!

    Rachael – Your family is in my thoughts and prayers – I can only imagine what you’re going through right now

  7. Meatloaf is my go-to “everything but the kitchen sink” meal at the end of the week when all I have left are scraps. This looks so moist and I love the addition of chili sauce!

  8. The recipe looks wonderful, as does the idea of Mae Ploy Sweet Chili Sauce. I adore meatloaf, and don’t like using Ketchup, so this is a must try! Your family is still in my prayers Rachel.

  9. The worst thing possible that can ever happen to a perfectionist is seeing a GLARING mistake she made in print. I know not to finish posts so late I can barely keep my eyes open.

    Ahem…so not sure what Mai Pai sauce is cause I used Mae Ploy Sweet Chilli Sauce. I used to only be able to find it at an Asian grocer but I’ve seen it recently at my regular market too.

    Sorry. Guess it happens when you are really and truly NOT Rachel Ray. Or even NOT Not Rachel Ray. :)

  10. Yummy meatloaf — looks so moist, delicious and comforting :)

  11. It’s been forever since I’ve had meatloaf but it’s never too late for one of the best comfort foods! Great recipe and guest post. Thanks, Barbara and Rachel!

  12. Pingback: The Best Meatloaf and My Secret – Mai Pai Spicy Red Pepper Sauce — Recipe - Creative Culinary - A Denver, Colorado Food Blog - Sharing food through recipes and photography.

  13. I need to make meatloaf again for the hubs soon. This looks great.

  14. Your meat loaf looks so tender and delicious! I must give this recipe a try ;)

    “Spice it Up”

  15. I just made meatloaf last night (heart-shaped, of course!). This one looks so good! I love the addition of the carrots and the sauce looks great. I’ll have to look for that around here!

  16. Oh wow, this looks amazing!

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