Best Grilled Meatloaf Sandwiches Recipes

Grilled Meatloaf Sandwiches image

Provided by Nancy Fuller

Time 1h25m

Yield 12 to 15 servings

Number Of Ingredients 24

1 cup whole milk
3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper
1 cup ketchup
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Canola oil spray, for spraying meat and rolls
12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese
1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion
12 to 15 slices tomato

Steps:

For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
For the sandwiches: Preheat a grill to medium high.
Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

Grilled Cheese Meatloaf Sandwiches image

Provided by Hey Jude

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Steps:

Heat a non-stick skillet over medium-high heat.
Brush butter evenly on 1 side of each bread slice and place four of the slices, buttered side down, into skillet.
Top each with 1 1/2 slices cheese, 2 meat loaf slices and then an additional 1 1/2 slices of cheese.
Top with remaining bread slices, buttered side up.
Cook 4-5 minutes on each side or until golden; serve immediately.

Nutrition Facts : Calories 853.9, Fat 53.2, SaturatedFat 26.7, Cholesterol 226, Sodium 1147.2, Carbohydrate 30.6, Fiber 1.2, Sugar 2.2, Protein 60.6

Grilled Meatloaf Sandwiches image

Provided by @MakeItYours

Number Of Ingredients 24

1 cup whole milk
3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper
1 cup ketchup
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Canola oil spray, for spraying meat and rolls
12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese
1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion
12 to 15 slices tomato

Steps:

For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
For the sandwiches: Preheat a grill to medium high.
Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.