Smashed Meatloaf Sliders
Description
These meatloaf sliders will definitely hit the spot. They're made with ground beef and all of the typical meatloaf ingredients. They are formed into meatballs, smashed, cooked and topped with a wonderful glaze and aioli.
Ingredients
Meatloaf:
1/2 c. finely diced Spanish onion
1/4 c. finely diced green bell pepper
1/4 c. finely diced celery
2 t. minced garlic
1 T. vegetable oil
2 1/2 lb. lean ground beef
1 c. grated Romano cheese
1 c. Italian breadcrumbs
1 T. Dijon mustard
3/4 t. minced fresh rosemary
1/4 t. minced fresh thyme
1/4 c. minced fresh Italian parsley
2 T. Worcestershire sauce
1/4 c. ketchup
2 eggs
3/4 t. paprika
salt and freshly ground black pepper, to taste
Whiskey BBQ Glaze:
2 c. ketchup
3/4 c. water
1/4 c. whiskey
1/2 c. cider vinegar
1/4 c. light brown sugar
1/4 c. molasses
1/2 T. freshly ground black pepper
1/2 T. garlic powder
1/2 T. Dijon mustard
1 T. freshly squeezed lemon juice
1 T. Worcestershire sauce
Mushroom Aioli:
1 c. cremini mushrooms, pureed
1 shallot, sliced
1 clove garlic
1/2 t. freshly chopped thyme
1 T. butter
1 t. Dijon mustard
1 t. Romano cheese
1 t. sherry vinegar
1 c. mayonnaise
salt and freshly ground black pepper, to taste
For Serving:
vegetable oil
salt and freshly ground black pepper, to taste
10 small slices Pepper Jack cheese
10 very soft potato slider buns
Whiskey barbecue Glaze
Mushroom Aioli
1 large bag chili-cheese corn chips, crushed
Directions
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Meatloaf:
In a small sauté pan, cook the onion, green pepper, celery and garlic in the oil over medium heat until soft about 3-5 minutes; let cool.
In a large bowl, mix cooled vegetables with remainder of meatloaf ingredients; season with salt and pepper, to taste.
Whiskey BBQ Glaze:
In a medium saucepan, combine all glaze ingredients; bring mixture to a boil; reduce heat to simmer; cook uncovered, stirring 10-15 minutes.
Mushroom Aioli:
Sauté mushrooms, sliced shallot, garlic and thyme in butter until all of the liquid has been reduced; remove from heat; cool; mix with remaining ingredients; season with salt and pepper, to taste.
For serving:
Portion meatloaf mix into 3 - 4 oz. meatballs.
On a hot oiled griddle or skillet, place meatloaf balls on griddle; smash flat. Season with salt and pepper; let sear for about 3 minutes per side or until medium-rare. Melt Pepper Jack cheese on top.
Place a spoonful of Whiskey BBQ Glaze on the bottom of the bun; place slider bun on top. Top with a dollop of Mushroom Aioli and crushed corn chips.
Makes 10 sliders.