Hot Pepper Bacon Jam Meatloaf Sandwich
- 03 Mar, 2025
- Posted by: Julia Heffelfinger
Hot Pepper Bacon Jam Meatloaf Sandwich
Rated 5.0 stars by 1 users
Category
sandwich
Servings
4
We think the meatloaf sandwich is due for a comeback! This retro sandwich is like having a sandwich topped with a thick slice of paté–how decadent is that? In this recipe, we glaze the super-tender meatloaf with our best-selling sweet-and-smoky Hot Pepper Bacon jam. You can eat this sandwich hot or cold, but we prefer it cold and smeared with our Roasted Garlic Aioli and more of our hot pepper bacon jam. If you prefer to reheat your meatloaf, you can griddle a slice in a hot skillet before piling it on your sandwich. This meatloaf is best made a day in advance, but you can also serve it hot out of the oven for dinner and turn the leftovers into this epic sandwich the next day.
Author:Julia Heffelfinger
Ingredients
1 cup torn-up bread pieces, or ½ cup bread crumbs
⅓ cup whole or 2% milk
1 Tablespoon olive oil
1 small yellow onion, finely chopped
1 small celery rib, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
½ teaspoon dried thyme
1 Tablespoon tomato paste
2 pounds 80/20 or 85/15 ground beef
2 large eggs, beaten
2 teaspoons Worcestershire sauce
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¾ cup Terrapin Ridge Farms Hot Pepper Bacon Jam, plus more for serving
4 ciabatta rolls, split and toasted
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Terrapin Ridge Farms Avo Aioli Roasted Garlic
8 slices sharp white cheddar cheese
Butter lettuce, thinly sliced red onion, and thinly sliced tomato, for serving
Directions
Make the Meatloaf: Preheat the oven to 350°F and line a rimmed baking sheet with heavy-duty aluminum foil.
In a small bowl, combine the bread with the milk. Let sit for at least 10 minutes, occasionally mashing the mixture with a fork until it looks like a thick porridge.
Meanwhile, in a medium nonstick skillet, heat the olive oil. Add the onion and celery and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and dried thyme and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook over moderate heat, stirring, until the mixture has deepened in color, about 2 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the ground beef with the beaten eggs, Worcestershire, ¼ cup of the Hot Pepper Bacon Jam, the bread mixture, the vegetable mixture, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper. Use your hands to combine all of the ingredients, being careful not to overmix your meatloaf.
Scrape the meatloaf onto the prepared baking sheet and shape into a 9-by-5-inch loaf. Spread ¼ cup of the Hot Pepper Bacon Jam all over the top of the meatloaf (reserve the remaining ¼ cup for later). Bake the meatloaf for 45 minutes. Remove the meatloaf from the oven and spread the remaining ¼ cup of the jam all over the meatloaf and bake for about 10 minutes more, or until the top is caramelized and an instant-read thermometer inserted in the center of the loaf reads 155°F. Pour off any excess fat and let cool completely.
Make the Sandwiches: Transfer the cooled meatloaf to a cutting board and cut into 1-inch thick slices.
Arrange your bread on a work surface. Smear the cut sides with a generous amount of the Roasted Garlic Aioli. Arrange two slices of meatloaf on the bottom buns and top with more Hot Pepper Bacon Jam. Top with two slices of cheddar, butter lettuce, red onion, and tomato. Close your sandwiches, cut in half, and enjoy!
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