Ashley's Meatloaf-and-Mashed Potato Sandwiches

By

Ashley Christensen, Poole's Diner, Raleigh, North Carolina, Southern Living

JANUARY 2012

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  • 12

Ingredients

  • 1/2 (16-oz.) package hickory-smoked bacon slices, coarsely chopped
  • 2 1/2 pounds pork shoulder roast (Boston butt), ground
  • 4 large eggs
  • 2 cups panko (Japanese breadcrumbs)
  • 1/4 cup grated red onion
  • 1 tablespoon finely ground pepper
  • 1 tablespoon sriracha Asian hot chili sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons sea salt
  • 5 hickory-smoked bacon slices, cut into 1-inch pieces
  • 1 1/2 pounds tomatoes, halved
  • 1/2 large yellow onion, sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • 2 pounds Yukon gold potatoes, cut into 1-inch-thick pieces
  • 1 tablespoon sea salt
  • 1 cup panko (Japanese breadcrumbs)
  • 2 cups freshly grated sharp Cheddar cheese
  • 1/2 cup chopped green onions
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 24 hearty bread slices, grilled
  • Garnish: green onions

Preparation

Step 1

1. Prepare Meatloaf: Preheat oven to 325°. Pulse chopped bacon 4 to 5 times in a food processor until finely chopped. Combine bacon, pork, and next 8 ingredients, using hands. Transfer pork mixture to a lightly greased 8 1/2- x 4 1/2-inch loafpan.

2. Bake at 325° for 1 hour and 45 minutes to 2 hours or until a meat thermometer inserted in center registers 160°.

3. Prepare Gravy: Cook bacon slices in a large cast-iron skillet 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Increase heat to medium-high. Add tomatoes, cut sides down, and onion slices. Cook 6 to 7 minutes on each side or until charred. Remove from heat. Pulse tomatoes, onions, vinegar, and next 2 ingredients in a food processor just until coarsely chopped and combined. Stir in bacon.

4. Prepare Potatoes: Preheat broiler with oven rack placed in middle position. Bring Yukon gold potatoes, 1 Tbsp. sea salt, and water to cover to a boil in a large saucepan over medium-high heat; reduce heat to medium, and cook 15 minutes or until tender; drain. Combine potatoes, panko, and next 5 ingredients in a large bowl; mash with a potato masher to desired consistency.

5. Place 12 meatloaf slices on a lightly greased rack in a broiler pan. Spoon potato mixture generously over meatloaf. Broil 4 to 5 minutes or until potatoes are golden and crisp. Serve between bread slices with gravy.

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