As part of a series I’ve created for my ground beef partner Schweid & Sons I present to you NOT BURGERS! On this show I’ll give you great ideas for what to do with ground beef other than make burgers. Scroll to the bottom to see the video and follow along with this recipe…
Being at my mom’s house in summer means the occasional sliced meatloaf sandwich. Although I’ve enjoyed meatloaf my entire life this way my favorite way to enjoy it, sliced thick and served cold on good old white bread as a sandwich. My mom makes the best meatloaf sandwich ever but this recipe comes from my father’s nanny Nora and it goes all the way back to the 1940’s. There is historical proof that minced cooked loaves of meat may go back as far as 5th century Roman Empire, but the classic version we know today is likely just over 130 years old.
2lbs - quality ground beef
2 - eggs
1 cup - fine breadcrumbs
2 tbs - heavy cream
4 shakes - worcestershire sauce
3 shakes - tabasco
1 tsp - dijon
1/2 tsp - onion powder
1/2 cup - ketchup
1 tsp salt
1/4 cup barbecue sauce (to glaze)
heat oven to 350 degrees
All ingredients (except bbq sauce) into a large mixing bowl. Mix by hand until uniform. Form into the shape of a loaf of bread and place in a shallow roasting pan. Use a pastry brush (or clean paintbrush) to glaze the top and sides of the loaf with the barbecue sauce. Into the oven for 55 minutes. Let cool, then refrigerate for at least an hour. Slice thick and serve on untoasted white bread with mayonnaise.