Everybody loves a good slider sandwich but cooking a burger takes time and attention. Preparedness makes all the difference, this can be prepped ahead and then sliced when cool, seared in a sauté pan. A little butter (not healthy) and a little crisp edge will give this a great texture, almost carnitas style. Can be prepped one day ahead of time and served to perfection. Take it to the next level and sear it animal style with ketchup and mustard before serving on a toasted challah or brioche bun. Make good choices.
Meatloaf Sandwiches with Wisconsin Sharp White Cheddar
Serve 6 ppl
Ingredients:
2 pounds ground beef chuck
1 c. bread crumbs
1/4 cup fresh parsley, chopped
1 large onion, finely chopped
1 large green bell pepper, chopped
1 Serrano Pepper seeds removed fine chopped
1 whole egg
1 1/2 teaspoon Lo-Salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup JRB BBQ Sauce – recipe below
3 tbsp. Sherry vinegar
3 tbsp. Maple Syrup
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
Liquid Mixture:
In a small bowl, combine JRB BBQ sauce, sherry vinegar, maple syrup, Dijon mustard and Worcestershire sauce.
Meat Mixture:
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, egg, seasoning and 3/4 cup of liquid mixture.
Form into loaf and pack into loaf. pan or bread loaf tin, lightly oiled. Glaze with some of the remaining liquid mixture to coat.
Bake in a 350°F oven for one hour, basting occasionally with remaining liquid mixture. Drain off excess rendered fat as needed during cooking process.
Service:
Toasted potato or challah buns, small, slider size. Serve 3 oz warm meatloaf slice on a bun with sharp white cheddar.
Chef John Brand 