Meat Loaf with Onion Stuffing

By Yankee Magazine

May 23 2002

The onion stuffing makes this a nice change of pace for a family dinner — and the chili sauce makes a wonderful topping!


6 to 8 servings

Meat Loaf


1-1/2 pounds ground beef or turkey
1/2 pound ground pork
4 slices of bread, soaked in warm water, then squeezed
1 onion, minced
1 tablespoon salt
1/4 teaspoon pepper
2 eggs, beaten


Preheat the oven to 350 degrees F.
Combine the meats, bread, minced onion, salt, pepper, and eggs. Mix thoroughly. Reserve about one-third of the meat mixture and use the remainder to line the bottom and sides of a 9-inch by 5-inch loaf pan.



3 tablespoons vegetable oil
3 onions, finely chopped
1-1/2 cups fresh soft bread crumbs
1 teaspoon ground or dried sage
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
1 egg, beaten
2 teaspoons water
1/2 cup chili sauce


To make the stuffing, heat the oil in a large skillet over medium-low heat. Add the onions and saute until golden, about 10 minutes. Add the bread crumbs, sage, salt, pepper, and parsley and saute until evenly browned. Remove from the heat and mix in the egg and the water.
Fill the center of the loaf pan with the stuffing mixture. Cover with the remaining meat. Top with the chili sauce. Bake for 45 minutes.