Lal's Ridiculous Sweet Chili Sauce Meatloaf

Prep 10min : Cook 40 min : Ready 50 min




  • 2 Pounds of organic ground beef 

  • 1 Medium Onion

  • 1 Green pepper

  • 2 Chilies (optional)

  • 1/4 cup of Italian bread crumbs

  • 1 Teaspoon of salt

  • 1 Healthy tablespoon of Lal's sweet chili sauce original

  • 1/4 Cup Lal's sweet chili sauce original (for topping)


  • Heat oven to 425F

  • Chop the onion, green peppers and chilies

  • Combine meat, spices, onions, green peppers, chilies and tablespoon of Lal's sweet chili sauce original

  • Using hands fold all ingredients together mixing well

  • Form the meatloaf and place in center of baking pan

  • Place in oven at 425F and bake for 25 min

  • After 25min take meatloaf out of oven and baste generously with 1/4 cup of Lal's sweet chili sauce original

  • Place basted meatloaf back in the oven for an additional 15 min

  • Take loaf out of the oven and rest for 5 min

  • Slice and enjoy 


Baked Potatoes With Lal's Sweet Chili Sauce

Prep 10min : Cook 1h15min : Ready 1h25min 


  • 4 Large potatoes

  • 1 Teaspoon olive oil

  • 2 Cups grated sharp cheddar cheese

  • 1 Tablespoon sour cream

  • 1 1/2 Tablespoon of Lal's sweet chili sauce (original flavor)

  • Salt and pepper

  • 1 Teaspoon butter

  • Paprika



  • Pre heat oven to 400F

  • Wash the potatoes in cold water, dry and place on a baking tray 

  • Prick the potatoes with a sharp knife 

  • Rub the olive oil on to the potatoes and cook in the oven for 1 hour... or longer, until cooked through

  • Allow the hot potatoes to cool for 10 minutes 

  • Cut potatoes in half length wise and scoop out the potato, from  the skins.(make sure you don't damage the skins)

  • Place the scooped potato in a bowl and add one cup of grated cheese, sour cream, chili sauce, salt and pepper and butter

  • Mash all the ingredients together

  • Place a heaped tablespoon of the potato mixture back into the  potato skins, filling them to the top

  • Add the left over grated cheese, to the potato tops

  • Sprinkle a small amount of Paprika onto the grated cheese

  • Place on a baking tray and bake for a further 15 mins until the cheese has melted

  • Serve on a bed of salad with Lal's Sweet Chili Sauce on the side


These potatoes are delicious eaten on their own or as a side to  any meat chicken or fish dish.


Tanisha's Wonderful Vegan Mexican Pizza with Lal's Chipotle style


Prep 30min : Cook 10min : Ready 40min


  • 1 pk tostadas 

  • 1-2 cans of black beans or beans of choice

  • 2 TBsp of grape seed oil

  • 2 TBSp chopped garlic 

  • 8-10 mushrooms

  • 1 jalapeño 

  • Vegan cheese of choice( I used daiya cheddar)

  • Chopped green onion

  • Vegan sour cream( for topping)

  • 2 Diced tomatoes of choice( I used Roma)

  • Black olives

  • 1 avocado

  • 2 tbsp fresh chopped cilantro 

  • 1 cup of soaked or boiled walnuts

  • 1 1/2 tbsp of liquid smoke

  • Dash of sea salt

  • Black pepper

  • Paprika 

  • 1/2 of diced white onion



  • Soak walnuts overnight, if pressed for time boil them until soft (around 25 minutes )

  • Add a little sea salt,&  liquid smoke (you want them soft) 

  • Drain black beans, rinse, add to a bowl with sea salt, pepper, paprika, & mash until it becomes a paste texture, And set aside.

  • Next drain the walnuts and set aside.

  • Wash and rinse mushroom, dry them and add the mushroom, walnuts, onion, salt, pepper, paprika, jalapeño & garlic to a food processor and pulse, you want it to resemble a meaty texture ( do not blend to avoid becoming mushy). 

  • Take the grape seed oil and coat a nonstick pan ( add the mushroom walnut mixture and scramble around the pan for about 8-10 minutes add a little liquid smoke 1 tbsp. Mix well and set aside when done. 

  • Line up your toppings, of choice for the tostada (I used black olives, avocado, fresh cilantro, vegan cheese and vegan sour cream, and topped with Lal’s sweet chili sauce. 

  • Take the tostada this is your first layer, spread the heated black bean  mash mixture, then add some of the walnut mushroom meat on top, then sprinkle a little vegan cheese on top of the mushroom mixture. 

  • Next take another tostada and place on top of the first one and repeat with bean mash and walnut meat, top with vegan cheese( you should have 2 layers at this point) bake in the oven on 350 for 7-8 minutes .

  • When done take out of the oven add your toppings diced tomatoes, black olives, cheese, green onions, avocado & vegan sour cream, sprinkle fresh cilantro and top with Lal's sweet chili chipotle sauce and enjoy . 


Submitted by: Tanisha Holley of Food 4 Life LLC. Baltimore Md, 21244


Crockpot Ribs with Lal's Sweet Chili Sauce

Prep 10min : Cook 8 hours : Ready 8 hours 10 min



  • 2 Racks of Ribs

  • 2 Tbls salt

  • 1 Tbls pepper

  • 1 Medium yellow onion

  • 2 Jars Lal's Sweet chili sauce Original flavor

  • 1 Throw away liner


  • Rub salt and pepper all over the ribs

  • Line crockpot with liner

  • Chop onion add to crockpot

  • Add first layer of ribs and coat with first bottle of Lal's sweet chili sauce original

  • Add second layer of ribs and coat with second jar of lal's sweet chili sauce original

  • Set Crock pot to low and cook for 8 hours


These babies just fell off the bone!

Submitted by: Janie Witt Dallas Ft Worth

Lal's Sweet Chili Sauce Tomahawk Steak and Chimichurri 

Prep 5min : Cook 40min : Ready 45min



  • 1 Tomahawk steak

  • Generous amount of course salt

  • Ground black pepper

  • 1/2 cup Lal's sweet chili sauce (Original or Horseradish)



  • Rub generous amount of salt on whole steak 

  • Rub pepper on both sides of steak

  • Let steak sit for 10-15 min

  • Turn on grill and get Temp to 550F, at the same time preheat the oven to 375F

  • Grill steak on both sides at 550F about 4 min per side (let the flames lick the steak and bone)

  • Place steak on cooking tray and baste both sides of steak generously with Lal's sweet chili sauce 

  • Transfer to preheated 375F oven, place on center rack

  • Cook for 30-35 min or until internal temp has reached 130f

  • Take steak out and rest for 5 min


One of the best cuts of meat in my opinion 

Chimichurri Sauce to Compliment


Prep 25min : Rest 5min : Ready 30min



  • 1 shallot finely chopped

  • 2 whole jalapeños finely chopped 

  • 5 garlic cloves Finely chopped 

  • 1/2 cup red wine vinegar 

  • 2 tsp salt course

  • 1/2 cup finely chopped cilantro 

  • 1/4 cup finely chopped flat leaf parsley

  • 2 Tbls fInely chopped oregano

  • 3/4 cup extra virgin olive oil

  • 1 Tsp Cheyanne pepper

  • 1 Tbls spoon fresh lemon juice


  • Cut and finely chop Shallot, Jalapeños, Garlic, cilantro (leaves), Parsley (leaves) and oregano

  • Add all finely chopped ingredients to mixing bowl

  • Add Red wine vinegar and extra virgin olive oil

  • Stir all together

  • Add salt, cayenne pepper and lemon juice

  • Stir all together well

  • Rest for 5 min

Serve this as a compliment to any steak. It's fantastic!

Parmesan-Crusted Salmon with Lal's Chili Sauce Vinaigrette

Prep Time: 30-40 Minutes, makes two large servings


  • Grape Tomatoes-1/2 cup

  • 6 Fresh Basil Leaves, stems removed

  • 1 Shallot

  • 2 Salmon Fillets

  • 1 oz. Parmeson (grated)

  • 1/4 cup Panko Bread Crumbs

  • 1 oz. Lal's Sweet Chili Sauce (Raspberry flavor)

  • 1/2 oz. Balsamic Vinegar

  • 4 oz. Baby Arugula

  • Have on-hand: Olive Oil, Kosher Salt, Pepper


  • Preheat oven to 400 degrees Farhenheit

  • Prep Ingredients: Halve tomatoes, stack basil leaves, roll into long cylinder and slice to make thin strips. 

  • Peel and slice shallot into very thin discs. 

  • Rinse salmon fillets, pat dry and season both sides with 1/4 tsp. salt and pinch of pepper. 

  • Make Parmesan-Panko crust: Combine parmesan, Panko, pinch of salt and pepper and one Tbsp olive oil. 

  • Bake Salmon: Place fish on foil-covered baking sheet, brush each top with 1 tsp Lal's (raspberry flavor) Sweet Chili Sauce. Top with Parmesan-panko crust and place on top with parmesan-panko crust and place on top rack in oven. Bake until crust has toasted a bit and browned and fish reaches internal temperature of 145 degrees Fahrenheit (12-15 minutes). While fish continues to bake, make vinaigrette. 

  • Make the Vinaigrette: In medium bowl, mix remaining Lal's (raspberry flavor) Sweet Chili Sauce, balsamic vinegar, sliced basil and a pinch of salt and pepper. Whisk in 2 Tbsp olive oil. 

  • Make bed of Salad: Place washed arugula, tomatoes, shallots (to taste) and in bowl w/vinaigrette and toss. 

  • Finish Dish: Place bed of salad on plate. Nestle fish on top of salad and garnish with a basil sprig or two. 

Recipe submitted by Susannah Ethington, Kansas City, MO

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