Excellent recipe. Two changes: I used ground chuck because it's what I had on hand. Also, I was a little skeptical about the sauce so only made half and brushed it all on before baking... I think this was perfect for my husband and I as it was enough sweet-heat without over powering the rest of the great flavor.

It's pretty good. I modified the recipe slightly by using a regular loaf pan instead of sculpting a freestanding loaf on a baking sheet, but it turned out well in spite of that. Instead of brushing the entire surface with the glaze, I brushed the top, then chopped the loaf into pieces midway through cooking so that the glaze could dribble down the cracks. It didn't coat perfectly that way, but still tasted reasonably spicy and filling. Makes three days worth of leftovers.