Best Mutha Heffer Sandwich Meatloaf Sandwich Recipes

GRILLED MEATLOAF SANDWICH

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl, combine the turkey, eggs, garlic, onions, bread, parsley and some Italian seasoning, salt and pepper. Mix until well incorporated. Divide in half and place each half into a well-sprayed loaf pan. Cover with plastic wrap, then with foil. Bake for 1 hour. Uncover and bake for 5 additional minutes to brown.
• Remove meatloaves from their pans and place on a cutting board. Cut two thick slices of meatloaf. Heat the oil in a cast-iron pan and cook the slices until browned on both sides. In a separate pan, cook the sliced onions until tender. Place the onions on the meatloaf, top with BBQ sauce and then with the provolone. Place 1 slice of Anadama Bread in the pan, set the meat tower on the bread, cover with the other slice of Anadama Bread and cook until the cheese is melted. Transfer to a cutting board, cut in half on the diagonal, and serve.
• Warm the olive oil in a saucepan over medium heat. Add the garlic and onions and cook until tender. Add the ketchup, brown sugar, vinegar, Worcestershire, parsley, salt, black pepper, cayenne and 3 cups water and bring to a simmer. Cook, stirring often, until thick, 1 to 1 1/2 hours.
• Combine the cornmeal and 5 cups water in a saucepan. Heat until starting to thicken, then remove from the heat and allow to cool.
• In the bowl of a stand mixer fitted with the hook attachment, combine the cornmeal mash, molasses and yeast. Mix, then turn off and let sit for 2 to 3 minutes. Add the high-gluten flour and mix until smooth. Let sit until the dough doubles in size (about 10 minutes). Mix in the oil, salt, ginger and all-purpose flour, a little at a time, until a ball forms on the dough hook. Place on a well-floured work surface and cut into five 26-ounce dough balls. With floured hands, knead and form into the desired shape and then place into 5 well-sprayed loaf pans. Let rest until the dough doubles in size.
• Preheat the oven to 300 degrees F.
• Dust the top of the dough with cornmeal. Bake until an instant-read thermometer inserted into the center registers 180 degrees F, about 40 minutes. Let cool completely before slicing.

SPICY MEATLOAF SANDWICH

Steps:

• Preheat the oven to 425 degrees F. In a large mixing bowl, mix the beef, salsa, breadcrumbs, 2 tablespoons Worcestershire, salt, pepper, 1/2 teaspoon cayenne, egg and jalapeno. Use your hands and mix well. Pat down into a loaf pan. Top with the ketchup, the remaining 1 tablespoon Worcestershire, and the remaining 1/2 teaspoon cayenne. Smooth over the top and bake until cooked through, about 1 hour. Remove from the oven and let cool for 30 minutes. Now this is where the recipe gets fun and you get to use your imagination!!! After the meatloaf cools, slice into 8 thin slices (use 2 slices for each sandwich). You can use any kind of bread. We use a brioche roll, but you can use a kaiser, country Italian or anything that will hold up a messy sandwich. Use some of our suggested toppings to perfect your meatloaf sandwich. Enjoy!

MEATLOAF THAT DOESN'T CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
• Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

SOUTHERN-STYLE MEATLOAF SANDWICH

Steps:

• Slather both slices of bread with butter.
• Add the meatloaf slice and additional seasonings.
• Cut in half and pack in a lunch or eat right away!

MEATLOAF PANINI SANDWICH

Steps:

• For the mini meatloaves: Preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone pads.
• In a large bowl, mix together the beef, sausage, parsley, onions, garlic, eggs, Italian seasoning, salt, pepper, ketchup and breadcrumbs with your hands. Yep, they are the best utensils for the job!
• Form the meat mixture into approximately 12 to 14 mini loaves (6 to 8 ounces each) on the baking sheets. Bake for 16 to 18 minutes until they reach 165 degrees F. Remove from the oven and let cool slightly before slicing.
• For the caramelized onions: Heat a saute pan over medium-high heat. Pour in the olive oil, add the onions and then reduce the heat to low. Cook the onions until translucent, stirring occasionally. Add the balsamic and sugar and continue cooking until soft, approximately 2 hours low and slow.
• For Joy's basil kale pesto: In a food processor, add the garlic, cheese, and salt. Process until almost smooth. Add the basil, kale and olive oil and process until combined. Taste and make any adjustment you may like. Ah, yum! Set aside if you can until ready to use.
• For the sandwiches: Spread some mayo on each slice of bread. On half of the slices, spread on marinara or meat sauce of your choice. On the other slices, spread on the pesto. Slice the mini meatloaves and layer on the pesto slices. Top with the caramelized onions. Finish with the cheese slices. Close the sandwiches and place on a panini grill until browned and toasty! Slice in half on an angle and enjoy!

NORTH END BOMBER MEATLOAF SANDWICH

Steps:

• For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes.
• Remove from oven and drain fat.
• Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
• For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
• For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
• For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.

ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH

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.