Meatloaf Sandwiches {Recipe}

With the big game coming up I wanted to share this perfect sandwich created by Executive Chef John Brand of Mokara Hotel and Spa and Ostra restaurant. Chef Brand created this recipe with LoSalt instead of regular salt which is an easy way to reduce sodium intake.

Serves 6 people

Ingredients:

  • 1 1/2 pounds ground sirloin
  • 1 c. bread crumbs
  • 1/4 cup fresh parsley, chopped
  • 3-4 cloves garlic, finely minced
  • 1 large onion, finely chopped
  • 1 large green bell pepper, chopped
  • 1 Serrano Pepper seeds removed fine chopped
  • 1 egg
  • 1 1/2 teaspoon LoSalt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 cup JRB BBQ Sauce
  • 1 cup Ketchup
  • 1/2 cup Veal stock
  • 3 tbsp. Balsamic vinegar
  • 3 tbsp. Maple Syrup
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1/4 c. Parmesan Reggiano
  • 4 Slices Applewood Smoked Bacon

Liquid Mixture:

In a small bowl, combine JRB BBQ sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and veal stock.

Meat Mixture:

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of liquid mixture, and Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Top with bacon Slices and glaze with some of the remaining liquid mixture to coat.

Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with remaining liquid mixture or straight barbecue sauce. Drain off excess rendered fat as needed during cooking process.

Service:

Toasted potato or challah buns, small, slider size.  Serve 3 oz warm meatloaf slice on a bun with sharp white cheddar.

(Disclosure: I was not compensated for posting this recipe but this recipe was provided by LoSalt.)

 

 

Pulled Barbecue Chicken Sandwiches {Recipe}

This family favorite recipe uses bone-in, skin-on chicken breasts, which are full of flavor and moisture. When combined with homemade barbecue sauce, the tender shredded chicken takes on a sweet smokiness that’s far better than anything you could find in a bottle at the grocery store.

 

Cook Time30 min
Prep Time60 min
Yields6 serv.

 

INGREDIENTS

  • 1 Nonstick cooking spray
  • 3 pounds pounds bone-in, skin-on chicken breast halves
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 cup low-sodium tomato puree
  • 1 cup no-salt-added ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Splenda Brown Sugar Blend
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1 teaspoon chili powder
  • 1 cup water
  • 12 (1 ounce) slider burger buns

 

DIRECTIONS

  • To make the chicken, preheat the oven to 375˚F. Line a baking pan with aluminum foil and coat with nonstick spray.
  • Arrange the chicken breasts side by side in the prepared baking pan and drizzle the olive oil all over the top; season with pepper. Bake the chicken until barely pink in the center, about 40 minutes.
  • To make the sauce, put a pot over medium heat and coat with the oil. When the oil is hot, add the onion and garlic.
  • Cook, stirring, until soft and fragrant, 2 to 3 minutes. Stir in the tomato paste until fully incorporated. Stir in the vinegar, loosening up any brown bits on the bottom of the pan.
  • Add the tomato puree, ketchup, Worcestershire, sugar blend, paprika, mustard, chili powder, and water. Bring the barbecue sauce to a simmer, stirring, and then reduce the heat to low and simmer gently for 20 minutes, until the sauce is slightly thickened.
  • Allow the cooked chicken to cool slightly, then peel off and discard the skin. Using 2 forks, shred the meat and discard the bone.
  • Add the shredded chicken to the sauce and stir to incorporate. Simmer for another 5 minutes, until the chicken has soaked up the sauce and is heated through. Divide the chicken among the buns and serve.

Recipe and image courtesy of Recipe Rehab.