Mini Open-Faced Meatloaf Sandwiches

Mini Open-Faced Meatloaf Sandwiches
Mini Open-Faced Meatloaf Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE TOMATO SAUCE, SAUTÉ:

  • 1

    red bell pepper, diced

  • 1

    ⁄2 cup diced white onion

  • 1

    ⁄4 tsp. ground cumin

  • 2

    cloves garlic, chopped

  • 1

    dried bay leaf

  • 2

    tsp. olive oil

  • 2

    roma tomatoes, diced

  • 3

    ⁄4 cup ketchup

  • 2

    Tbsp. chopped fresh parsley

  • 2

    tsp. Worcestershire sauce

  • Salt and black pepper to taste

  • FOR THE MEATLOAF, SOAK:

  • 1

    ⁄4 cup panko bread crumbs

  • 2

    Tbsp. milk

  • 5

    oz. ground chuck

  • 5

    oz. ground pork

  • 1

    egg, beaten

  • 1

    ⁄2 tsp. each dried thyme, kosher salt, and black pepper

  • 1

    ⁄4 tsp. each chili powder and garlic powder

  • 6

    slices white sandwich bread, crusts removed, toasted and quartered

  • Mini dill gherkins, sliced

Directions

Preheat oven to 350°. Coat a 6×3-inch mini loaf pan with nonstick spray. For the tomato sauce, sauté bell pepper, onion, cumin, garlic, and bay leaf in oil in a large skillet over medium-high heat until soft, 4–5 minutes. Stir in tomatoes, ketchup, parsley, and Worcestershire; season with salt and black pepper. Simmer sauce until thickened, 8–10 minutes; let cool slightly. Discard bay leaf. For the meatloaf, soak panko in milk in a bowl for the binder. Gently mix chuck, pork, 1⁄3 cup tomato sauce, egg, thyme, 1⁄2 tsp. salt, 1⁄2 tsp. black pepper, chili powder, garlic powder, and soaked panko in a large bowl just until combined. Transfer mixture to prepared pan and bake meatloaf until firm and an instant-read thermometer inserted in the center registers 165°, about 45 minutes. Remove meatloaf from oven; let cool to room temperature and slice into 6 slices, then quarter each slice. Serve meatloaf on toasts, dollop with sauce, and top with gherkins.

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