Meatloaf sandwich

Ingredients:

Meatloaf Meatloaf

• 450 g ground beef (neck and shoulder part)
• 250 g of minced pork
• 250 g of minced veal
• 1 tbsp. l. olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup (24 pcs.) crackers, crushed into coarse crumbs
• 1/2 cup whole milk
• 1 tbsp mustard
• 1 tbsp Worcestershire sauce
• 1 teaspoon hot sauce
• 2 large eggs
• Crushed black pepper
• 1/3 cup chopped parsley

Glaze

• 1/2 cup ketchup
• 4 tbsp. l. brown sugar
• 4 tablespoons apple cider vinegar

Sandwich

• 4 slices mature cheddar
• 4 potato buns, grease with oil and fry
• Pickled cucumbers with onions
• 400 gr. crispy fried onions

Preparation:

1. Meatloaf MeatloafHeat a small skillet over medium heat. Add oil and onion, season with salt, and sauté until translucent, 3-5 minutes. Add garlic and cook for 1-2 minutes, being careful not to let it brown. Remove from heat and let cool.
2. Preheat oven to 170°C.
   
   In a large bowl, place the crackers, milk, mustard, eggs, Worcestershire and hot sauceWhisk together, then season with salt and pepper. Add the meat, parsley, and cooled onion. Mix evenly with your hands.
   
   Form a test patty from the mixture, bake it to check the taste, and adjust the seasonings if necessary. Using your hands, shape the mixture into a 22 x 12 cm loaf. Place it on a baking sheet.
3. GlazeCombine ketchup, brown sugar, and apple cider vinegar in a small bowl. Generously brush half of the glaze over the meatloaf. Once the spoon touches the meatloaf, do not dip it back into the glaze—this will cause cross-contamination! Bake for 1 hour, until an instant-read thermometer reads 160°F (70°C). Let the meatloaf rest for 20 minutes before slicing.
4. Assemble the sandwichesPlace a slice of cheese on the bottom half of the toasted bun, then a slice of meatloaf, top with a spoonful of more glaze, then pickles and fried onions. Repeat, making 3 more sandwiches.