Macho Meatloaf Sandwich Recipes

Steps:

• For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
• Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
• Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
• Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
• For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
• For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
• For the fried onion straws: Heat a deep-fryer to 375 degrees F.
• Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
• Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
• Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
• For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.

Steps:

• Pre-heat your oven to 350 degrees.
• In a bowl use your hands to mix together the meat, eggs, onion, saltines, and worcestershire.
• Note Don't over work the meat becuase it will toughen.
• Mold the mixture into a loaf and place in a pan or on a baking sheet lined with aluminum foil.
• Mix together the spread in a bowl and smear onto the top of the loaf.
• Place your loaf in the oven and bake for 45minutes to 1 hour or until the top becomes a burgundy color and fat has gathered on the bottom of the pan.
• Serve with mashed potates and veggies for a yummy winter meal.
• Bon Apetite.

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
• In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
• For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. 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. Let rest for 20 minutes before slicing for sandwiches.
• 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. Repeat to make 3 more sandwiches.

Steps:

• Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
• On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

Steps:

• Spread bread with condiments of choice. Brown meatloaf slice on both sides in 1 teaspoon olive oil in skillet. Put browned meatloaf slice on one slice of bread. Add cheese and tomato, if desired. Cover with remaining slice of bread. Heat remaining 1 teaspoon olive oil in skillet or on griddle. Grill over medium heat on both sides, until golden.

Steps:

• Spread 1 slice of bread with mustard.
• Spread the other slice of bread with ketchup.
• Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
• Put browned meatloaf slice on the mustard-smeared bread.
• Put a slice of cheese on top of the meat loaf.
• Cover with the ketchup-smeared bread.
• Heat remaining 1 teaspoon olive oil in skillet or on griddle.
• Grill the sandwich over medium heat on both sides, until golden.

Steps:

• Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
• Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
• Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.