Monday, February 19, 2018

Cheesy Meatloaf Sliders with Pickled Red Onion


Meatloaf is one of those recipes that I love as much the next day, as a leftover, as I do freshly made for dinner. It's one of my favorite comfort foods when served fresh with mashed potatoes and gravy (diners do this dish SO well) but it's equally amazing as a sandwich the next day.


In fact, I was kind of craving the sandwich so intensely that I decided to just make a small batch meatloaf for that purpose alone. Is that strange? I ended up making it in the evening, after I'd already had dinner, so apart from a quick taste to determine that it was amazing, I just stuck it in the fridge for the next day.

I still made sure to pack it with flavor by sauteing the onion before mixing it into the meat and by adding a good amount of cheddar cheese. While it was cooking I did a quick red onion pickle because that also needed an overnight stay in the fridge. I assembled the little sliders, minus the garnish, and toasted them for a few minutes in the oven. Then topped with the pickled red onion and served. These would be great with coleslaw on the side as well. Enjoy!

Cheesy Meatloaf Sliders with Pickled Red Onion

by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Ingredients (4 Servings)
    • 1 Onion, peeled and sliced
    • 1 Tablespoon olive or canola oil
    • 1 lb. Ground beef
    • 1 Egg
    • 1/2 Cup shredded cheddar cheese
    • 1/4 Cup chopped parsley
    • 2 Tablespoons breadcrumbs
    • 1 Tablespoon Worcestershire sauce
    • 1/2 Teaspoon salt
    • 1/2 Teaspoon garlic powder
    • 1/4 Teaspoon black pepper
    Pickled Red Onions:
    • 1 Red onion, peeled and thinly sliced
    • 1/4 Cup sugar
    • 1/2 Cup apple cider vinegar
    • Pinch of sea salt
    To make the pickled onions, add the sugar and apple cider vinegar to a pot and bring to a simmer. Continue cooking until the sugar dissolves and stir in the onions. Remove from the heat and allow to cool before transferring to a lidded jar. Refrigerate overnight before using and store in the fridge for up to a week.

    To make the meatloaf, add the onions and olive oil to a skillet or cast iron pan. Cook on medium heat, stirring often, for about 15 minutes or until the onions are translucent and beginning to caramelize. Remove from the heat and allow to cool.

    Pre-heat the oven to 350 degrees.

    Add the ground beef, cooled onions, egg, cheddar cheese, parsley, breadcrumbs, Worcestershire sauce, garlic powder, salt and pepper to a large bowl. Mix thoroughly and place the mixture into a loaf pan.

    Bake for 35 - 40 minutes until the top is golden brown.

    Assemble the sliders by splitting and toasting 8 small buns. Slice the meatloaf into 8 slices and place one slice on each bun. Top with some pickled onions and your favorite micro greens.

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    1 comment:

    1. I have always loved meatloaf better the next day; always cold with lettuce and mayonnaise. You have inspired me to consider that I might enjoy it warm on the day it's made; it might just be all about the sandwich!


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