Beer Meatloaf Sliders
December 10, 2016
I was looking at this list of beer trends for 2017 and not only getting excited about the year to come, but also reminiscing about the year I have had. 2016 has been a pretty amazing year for me, and a lot of it was centered around beer. I cooked a beer pairing dinner in Marthas Vineyard at the Wine Festival. I visited over 20 breweries across the country large and small. I even ate lunch in the middle of the beautiful barley farm featured in this video:
With all this exciting stuff happening, I have been inspired more to cook with beer, and this recipe for beer meatloaf sliders is one of those recipes. The beer flavor permeates the meatloaf itself, but being in the glaze as well really drives the beer flavors home. I used a juicy fresh IPA in this recipe, which is my favorite of the 2017 tap trends and was mentioned by my friend Jackie, creator of The Beeroness.
Meatloaf is easy to make, just mix up the ingredients, slap it on a pan, and put it in the oven. I like to cook it without the glaze first so the actual meat gets some browning. The glaze is more beer, ketchup, and vinegar. I ate a bunch of this fresh from the oven, but made sure to save plenty for the sandwiches. Crispy onions add a great texture and flavor to the sandwiches. Just toss the onions in some flour and fry them up in a thin layer of oil. Cut the naan bread so that it is about the same size as the slices of meatloaf. The sauce is some of the extra glaze mixed with mayo. Each sandwich starts with bread, a little sauce, the meatloaf, more sauce, then a pickle, some onions, and the to bread. These sandwiches have so much flavor! An excellent couple of bites to have at a cocktail party. The onions really make the sandwich, they have a super savory flavor with a great crunch. And the pickles help cut through all the richness with that sour bite. Cheers to the year in beer!
Beer Meatloaf Sliders
- 1 pound 80% lean ground beef
- 1 pound Ground Pork
- 1.5 cups Breadcrumbs
- 1 cup Beer
- 1 small Onion minced
- 3 Celery Stalks minced
- 3 cloves Garlic minced
- 1 Egg
- 1/2 cup Chopped Parsley
- Salt and Pepper
- 1 cup Ketchup
- 1/4 cup Cider Vinegar
- 1/2 cup Beer
- 1 small Red Onion thinly sliced
- 1/4 cup Flour
- 1/2 cup Mayo
- 4 rounds naan bread
- Dill Pickles
- Preheat oven to 400
- Mix all the meatloaf ingredients in a large bowl.
- Form 2 thin meatloafs on a baking sheet. Bake at 400 for 30 minutes.
- Meanwhile, mix the glaze ingredients and simmer to thicken.
- Pull the meatloaf from the oven and brush glaze onto the top. Return to the oven for 15 minutes. Repeat, adding more glaze and cooking another 15 minutes to an hour total of cooking time.
- Remove from the oven and remove the glaze from heat. It should be about the thickness of ketchup again.
Onions and Sandwiches
- Toss the flour with the onions so they are lightly coated.
- Heat a thin layer of oil in a frying pan and fry the onions in batches to brown, tossing them in the pan as you cook them so they evenly brown.
- Remove from heat and try on a paper towel.
- Mix the remaining glaze with the mayo.
- Slice the meatloaf and also slice the naan so it is a simmilar size.
- Build your sandwiches with the bottom layer of bread, then a slice of meatloaf, then some of the mayo, then a pickle, a few onions, and the top bread. Use toothpicks to hold the sandwiches together. Place on a platter or cutting board and serve!