Mutha Heffer Sandwich Meatloaf Sandwich Recipes

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GRILLED MEATLOAF SANDWICH



Grilled Meatloaf Sandwich image

This grilled turkey meatloaf makes a satisfying sandwich. Get the recipe for the meatloaf, BBQ sauce topping and Anadama sandwich bread at Food Network.

Provided by Food Network

Categories     main-dish

Time 6h5m

Yield 1 sandwich

Number Of Ingredients 33

4 pounds ground turkey
4 eggs
2 cloves garlic, chopped
2 small onions, chopped, plus 1 medium, sliced
2 thick slices bread, broken into pieces
1 tablespoon dried parsley
Italian seasoning
Salt and pepper
Nonstick cooking spray
1 tablespoon oil
BBQ Sauce, for serving, recipe follows
2 slices sharp provolone
2 slices Anadama Bread, recipe follows
2 tablespoons olive oil
1 1/2 tablespoons minced garlic (4 to 5 cloves)
1 1/2 large onions, cut into small dice
5 cups ketchup
1 1/8 cups packed brown sugar
3/4 cup white or cider vinegar
6 tablespoons Worcestershire sauce
3 tablespoons dried parsley
3 teaspoons salt
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 1/4 cups cornmeal, plus additional for dusting
1 cup molasses
1/3 cup yeast
8 cups high-gluten flour
1/4 cup canola oil
1 tablespoon salt
1/2 teaspoon ground ginger
8 cups all-purpose flour, plus more for dusting
Nonstick cooking spray

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.

NORTH END BOMBER MEATLOAF SANDWICH



North End Bomber Meatloaf Sandwich image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 30

1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced bell pepper
1 tablespoon butter
1 teaspoon salt
5 pounds ground beef
1 pound andouille, diced
2 cups soft bread
1/2 cup milk
2 teaspoons roasted garlic
1 teaspoon Creole seasoning
1 teaspoon Italian seasoning
1 teaspoon liquid smoke
1 teaspoon transglutaminase or egg
1/2 cup ketchup
1/2 cup barbecue sauce
1 cup sliced cabbage
1/4 cup mayonnaise
1 teaspoon fermented Fresno chile or hot sauce
1 teaspoon green onion
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup mayonnaise
1/4 cup Creole or spiced mustard
1/2 teaspoon seasoned salt, preferably Lawry's
4 soft burger buns
Butter, for cooking buns and meatloaf
Barbecue sauce, for glazing meatloaf
4 slices Swiss cheese

Steps:

  • For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
  • For the meatloaf: Preheat the oven to 350 degrees F.
  • Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes.
  • Remove from oven and drain fat.
  • Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
  • For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
  • For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
  • For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.

MUTHA HEFFER SANDWICH (MEATLOAF SANDWICH)



Mutha Heffer Sandwich (Meatloaf Sandwich) image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 1 sandwich

Number Of Ingredients 48

10 pounds high-gluten flour, plus more for dusting
3 1/2 ounces salt
2 ounces yeast
10 cups water
1 1/4 cups heavy cream
1 cup honey
6 pounds ground chuck and brisket
6 pounds ground pork
3 pounds ground veal
8 cups ketchup
6 cups breadcrumbs
2 cups brown sugar
1/2 cup Italian seasoning blend
1/2 cup seasoned salt (kosher salt, cracked black pepper, garlic powder, onion powder)
1/2 cup Worcestershire sauce
3 green bell peppers, chopped
3 red bell peppers, chopped
2 jumbo yellow onions, chopped
15 eggs, beaten
3 cups ketchup
2 cups brown sugar
1 cup Worcestershire sauce
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon Cajun seasoning
1/2 tablespoon chopped garlic
4 pints heirloom tomatoes, chopped
3 packs tomato medley, chopped
1 white onion, chopped
4 cups sugar
1 cup apple cider vinegar
2 rosemary sprigs, leaves stripped
Salt and ground black pepper
Vegetable oil, for frying
Buttermilk, as needed
Hot sauce, such as Texas Pete
1 cup all-purpose flour
1 tablespoon garlic powder
2 teaspoons onion powder
Salt and ground black pepper
1 sweet onion, cut into thin rings
2 slices Texas toast (double-thickness sliced bread)
One 1/2-inch-thick slice meatloaf (about 6 ounces)
2 ounces SNS sauce
3 slices candied bacon
1/4 cup fried onion straws
2 tablespoons heirloom tomato jam
1/2 cup baby arugula

Steps:

  • For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
  • Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
  • For the meatloaf: Preheat the oven to 350 degrees F.
  • Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
  • Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
  • Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
  • For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
  • For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
  • For the fried onion straws: Heat a deep-fryer to 375 degrees F.
  • Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
  • Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
  • Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
  • For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.

SPICY MEATLOAF SANDWICH



Spicy Meatloaf Sandwich image

Provided by Food Network

Time 1h50m

Yield 4 big sandwiches

Number Of Ingredients 19

1 pound grass-fed ground beef
1 cup your favorite spicy salsa or Mexican tomato sauce
1/2 cup breadcrumbs
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 egg
1 jalapeno, seeded and chopped
2 tablespoons ketchup
4 brioche rolls
Grilled pickled jalapenos
Bacon
Tomato slices
Cole slaw
Sriracha Mayo (equal parts mayonnaise and Sriracha and 1 squeeze of lime juice)
Blue cheese
Pimento cheese
And we always top with green onions. We love the color and the crunch!

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!

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