North End Bomber Meatloaf Sandwich Recipes

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!

HOLY ROLLER MEATLOAF SANDWICH

Steps:

• Slice two 1-inch-thick pieces of bread and toast in a pan with butter. Slice a 1-inch-thick piece of meatloaf and top with a piece of Swiss cheese, if using. Warm in the oven, or in a pan with a little bit of butter, until warmed through. On one side of the toasted bread, spread the Horsey Sauce, then top with Quick Pickles, Crunchy Cheese and warm meatloaf. Place the other piece of toast on top, and slice in half. Repeat with remaining ingredients to make 14 more sandwiches.
• Put all-purpose flour, sugar, yeast and salt in a medium bowl.
• Combine the bread flour and milk in a small pot with a whisk until no lumps remain. Cook over medium heat, until the roux begins to brown slightly. Remove from heat, and cool.
• Combine flour mixture, roux and eggs in a stand mixer fitted with the hook attachment. Mix on medium speed, slowly adding the butter, until all ingredients are combined, then
• mix for 10 minutes. Remove the dough from the mixer onto a floured table. Shape dough into a loaf, and let rest for 5 minutes while you prepare your pan.
• Spray a 13-inch Pullman pan with cooking spray and place loaf in pan. Allow the dough to rise until it peeks over the top of the pan, 20 minutes to 1 hour.
• Preheat the oven to 350 degrees F.
• Brush the top of the loaf with egg wash and bake until golden brown, about 30
• minutes. Remove loaf from the pan and cool on a rack. Let cool completely before slicing.
• Spray a 13-inch Pullman pan well with cooking spray and set aside. Preheat the oven to 350 degrees F.
• Tear the bread into small pieces in a large bowl. Mix the milk and eggs into the bread. Add the Parmesan, pepper, garlic, shallots and parsley and combine well.
• Add the meat to the bowl and combine well but be sure not to overmix.
• Press the meat mixture into the Pullman pan. Wrap the pan first with plastic wrap, then foil.
• Bake until an instant-read thermometer inserted in the center registers 145 degrees F, 30 to 45 minutes.
• Let cool in pan, then cut into 1-inch-thick slices.
• Whisk together sour cream, horseradish, mustard, vinegar, salt and pepper in a bowl until smooth and creamy. Place in refrigerator for at least 4 hours to allow flavors to infuse.
• Wash and slice cucumbers 1/4-inch thick. Combine cucumbers with apple cider vinegar, mustard seed, salt and 2 tablespoons sugar in a medium pot. Bring to a boil and let simmer for 6 minutes. Discard the liquid and place cucumbers in a quart container.
• Place white vinegar, celery seed, turmeric, allspice and remaining 2 cups sugar in the pot,
• bring to a boil, then pour over cucumbers while still hot. Allow to cool and rest, 2 hours.
• Preheat the oven to 350 degrees F. Line a baking tray with a silicone baking mat and spread Parmesan in a thin layer on top. Bake cheese until golden, about 15 minutes. Cool, then break into shards.

A SOUTHERN NORTH AFRICAN SANDWICH

Steps:

• For the Kesra: In a small bowl of 1/4 cup warm water, stir in the yeast and sugar. Stir lightly until yeast begins to dissolve. Allow mixture to stand until it begins to bubble, about 10 minutes.
• In a standing mixer bowl, put flour and 1/3 cup of cornmeal. Make a well in the center and add yeast mixture, salt, and melted butter. Knead the bread and gradually add remaining warm water until dough is smooth and elastic.
• Sprinkle baking sheet with olive oil and then dust with cornmeal. Separate the dough into 2 balls of equal size and sprinkle sesame seeds evenly over the loaves and flatten into round circles. Cover the doughs with a clean towel and let rise in warm place until doubled in size, about 1 hour.
• Preheat oven to 425 degrees F. Prick the top of each dough with a fork all over. Bake for 10 minutes.
• Lower heat to 375 degrees and bake an additional 15 to 20 minutes or until crusty and golden brown.
• For the Vegetables: Preheat oven to 375 degrees F.
• Cut the eggplant into 1/4-inch round slices and sprinkle with salt, let sit in colander for 10 minutes until bitter juices are extracted.
• Rinse the slices, and toss with olive oil, salt and pepper. Roast the eggplant slices until they are tender and a little crisp.
• Mix flour and cornmeal and season with spices, to your taste. Coat each tomato slice with mixture and heat butter in heavy skillet (preferably cast iron). Add the tomatoes and cook until golden brown on both sides. Drain on paper towels.
• For the Harissa: Process all the ingredients in a food processor. Season, to taste, and reserve in a small bowl.
• To assemble sandwich, spread 2 slices of Kesra with Harissa spread. Place a layer of eggplant, then tomatoes on bottom slice. Curly lettuce is optional. Top with other slice of bread.

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.

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.

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 SANDWICHES

Steps:

• Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
• On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

BEEF BURGUNDY OVER NOODLES

Steps:

• In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour., Meanwhile, cook egg noodles according to package directions. Drain., In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.