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Meatloaf Sandwiches

27 August 2014

These meatloaf sandwiches are served on a small bun and topped with sharp white cheddar


2 pounds ground chuck
1 c. bread crumbs
1/4 cup fresh parsley, chopped
1 large onion, finely chopped
1 large green bell pepper, chopped
1 Serrano Pepper seeds removed fine chopped
1 whole egg
1 1/2 teaspoon LoSalt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup JRB BBQ Sauce - recipe below
3 tbsp. Sherry vinegar
3 tbsp. Maple Syrup
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
6 buns (small slider size)
sharp white cheddar

1. Liquid Mixture:
2. In a small bowl, combine JRB BBQ sauce, sherry vinegar, maple syrup, Dijon mustard and Worcestershire sauce.
3. Meat Mixture:
4. In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, egg, seasoning and 3/4 cup of liquid mixture.
5. Form into loaf and pack into loaf pan or bread loaf tin, lightly oiled. Glaze with some of the remaining liquid mixture to coat.
6. Bake in a 350°F oven for one hour, basting occasionally with remaining liquid mixture. Drain off excess rendered fat as needed during cooking process.
7. Service:
8. Toast buns, small slider size. Serve 3 oz warm meatloaf slice on a bun with sharp white cheddar.