NORTH END BOMBER MEATLOAF SANDWICH

North End Bomber Meatloaf Sandwich image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 30

1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced bell pepper
1 tablespoon butter
1 teaspoon salt
5 pounds ground beef
1 pound andouille, diced
2 cups soft bread
1/2 cup milk
2 teaspoons roasted garlic
1 teaspoon Creole seasoning
1 teaspoon Italian seasoning
1 teaspoon liquid smoke
1 teaspoon transglutaminase or egg
1/2 cup ketchup
1/2 cup barbecue sauce
1 cup sliced cabbage
1/4 cup mayonnaise
1 teaspoon fermented Fresno chile or hot sauce
1 teaspoon green onion
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup mayonnaise
1/4 cup Creole or spiced mustard
1/2 teaspoon seasoned salt, preferably Lawry's
4 soft burger buns
Butter, for cooking buns and meatloaf
Barbecue sauce, for glazing meatloaf
4 slices Swiss cheese

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.