All-American Down-Home Patriotic Meatloaf Sandwich
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Onion (spanish, minced)1
Salt3 cloves
Garlic (minced)1 cup
Whole Milk1 tbsp
Dijon Mustard1 tbsp
Worcestershire Sauce1 tsp
Hot Sauce2 large
Egg450 g
Ground Beef Chuck230 g
Ground Pork230 g
Ground Veal1 cup
Parsley (chopped fresh)1 cup
Ketchup4 tbsps
Brown Sugar4 tbsps
Apple Cider VinegarDirections:
1
Watch how to make this recipe
2
For the meatloaf: Preheat the oven to 350 degrees F
3
Heat a small skillet over medium heat
4
Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes
5
Add the garlic and saute for 1 to 2 minutes without letting the garlic brown
6
Remove from the heat and let cool
7
In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs
8
Whisk together, and then sprinkle with salt and pepper
9
Add the meat, parsley and cooled onions
10
Mix with your hands until evenly combined
11
Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary
12
Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches
13
Place on a baking sheet
14
For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar
15
Slather half of the glaze over the meatloaf
16
Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour
17
Let rest for 20 minutes before slicing for sandwiches
18
For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions
19
Repeat to make 3 more sandwiches