meat loaf sandwich

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        meat     loaf    sandwich

Ingredients

• For the meatloaf:
• 1 tablespoon olive oil
• 1 small Spanish onion minced
• Salt
• 3 cloves garlic minced
• 175 grams coarsely crushed water biscuits/cream cheese biscuit such as Nabisco Saltine
• About 24 water biscuits/cream cheese biscuit
• 120 millilitres full-cream milk
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 large eggs
• Freshly ground black pepper
• 450 grams ground beef chuck
• 225 grams ground pork
• 225 grams ground veal
• 10 grams chopped fresh parsley

• For the glaze:
• 120 millilitres ketchup
• 4 tablespoons brown sugar
• 4 tablespoon apple cider vinegar
• 4 slices sharp Cheddar
• 4 potato rolls buttered and toasted
• Dill pickles (3 to 5 per sandwich)
• 1 tin crispy onions such as French's French Fried Onions or deep fried onion rings
•  HOW TO MAKE

• Method

  For the meatloaf:
  1. Preheat the oven to 180C/Gas Mark 4. Heat a small frying pan over a 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 allow to cool.
  2. In a large bowl put the biscuits/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.
  3. 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 22.5 x 12.5cm. Place on a baking sheet.

  For the glaze:
  1. In a small bowl combine the ketchup brown sugar and apple cider vinegar. Spoon half the glaze over the meatloaf. Be sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate people!
  2. Bake until the meat registers 71C on an instant-read thermometer about 1 hour. Leave to rest for 20 minutes before slicing the meatloaf for sandwiches.

  To build the sandwich:
  1. 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.

  Cook's notes:
  1. The key to my meatloaf and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.
  2. There will be lots of extra meatloaf to eat later.