Meatloaf With Chili Sauce

½ cup milk

4 slices sandwich bread, torn into pieces

1 ½ pounds ground sirloin

1 ½ pounds ground pork

2 small onions, finely chopped

6 cloves garlic, minced

½ cup chili sauce, plus ¼ cup for glaze

1 cup chopped fresh parsley

½ cup grated Parmesan cheese

2 large eggs, lightly beaten

1 ½ tsp. coarse salt

½ tsp. ground pepper

Preparation:

Preheat oven to 350ºF, with rack in centre. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, ½ cup chili sauce, parsley, Parmesan, eggs, 1 ½ teaspoons salt, and ½ 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 ½ -by-4 ½-inch loaf pan. Do not press down or into corners. Bake 50 minutes. Brush tops of loaves with remaining ¼ cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160ºF, about 10 minutes. Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight ¾-inch-thick slices. Serves: 8.