MUTHA HEFFER SANDWICH (MEATLOAF SANDWICH)
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.
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Beat egg and sugar in a saucepan over medium heat.
- Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
- Cook and stir the mixture until hot.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
MUSTARD HP (OR A-1) SAUCE MEATLOAF
A tangy twist on everyday meatloaf. A perfect comfort food and not to bad in carbs. With the exception of the breadcrumbs, this could be low carb - only 10g per serving. If you want "legal" low carb, substitute Parmesan or Romano cheese for the breadcrumbs.
Provided by qiltkitty
Categories One Dish Meal
Time 1h10m
Yield 5-8 serving(s)
Number Of Ingredients 11
Steps:
- Crumble ground beef into large bowl.
- Combine milk, breadcrumbs (Parmesan or Romano cheese), salt and pepper in small bowl; let stand for 10 minutes.
- Heat oil in small skillet; add onion, sauté until soft and lightly browned; about 5 minutes.
- Add milk mixture, onions, egg, mustard, Worcestershire sauce and 1 tablespoon of Steak sauce to the meat, mix thoroughly.
- Spoon into a shallow 8" x 8" baking dish, 9" round pan or loaf pan, smooth top with spatula.
- Spread remaining steak sauce over top.
- Bake at 350°F until cooked through, about 50 minutes, drain off fat.
- Serve in wedges or 1/2" slices; serve with a salad and extra mustard or steak sauce.
MEATLOAF
Meatloaf is an American institution. In addition to being easy to prepare, EVERYBODY loves it.
Provided by PTRULL
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h10m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, soup, chopped onion, rolled oats, eggs, steak sauce, ketchup, and mustard in a large bowl. Mix well.
- Shape into a loaf, and pat into a loaf pan.
- Bake in the preheated oven until no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 15.7 g, Cholesterol 117 mg, Fat 23.3 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 9 g, Sodium 505.7 mg, Sugar 6.1 g
A.1 MEATLOAF
My family really doesn't like meatloaf much, but this recipe is one they like! The A.1 sauce gives it a little zing and it has a good texture.
Provided by RuthlessWr
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the sauce, simply mix the two ingredients together.
- Mix all meatloaf ingredients together with half of the sauce mixture. Blend well. Pat meatloaf into a 9x5x3" loaf pan, or shape into a loaf in a shallow baking pan. Spread remaining sauce mixture over the top of the meatloaf. Bake in a 400 degree oven for one hour.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
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