Ingredients for Meatloaf Club Sandwich
- 8 slices bacon, chopped
- 2 cloves garlic, minced
- Dry Breadcrumbs
- Parmesan Cheese
- 1/4 cup milk
- 1 large egg
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon hot sauce (or to taste)
- Kosher Salt
- Fresh Ground Black Pepper
- Lean Ground Sirloin
- Sourdough Bread
- Extra Virgin Olive Oil
- 1/4 cup mayonnaise
- Chipotle Chile In Adobo
- Beefsteak Tomatoes
- Romaine Lettuce Leaves
- Mustard, for serving
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How to Make Meatloaf Club Sandwich
- Preheat oven to 375°F (190°C). Line a baking sheet with a wire rack.
- In a food processor, pulse chopped bacon and minced garlic until finely minced. Add breadcrumbs, Parmesan, milk, egg, thyme, rosemary, and hot sauce. Season generously with salt and pepper. Process until a paste forms. Transfer to a medium bowl and gently knead in ground sirloin.
- Preheat a griddle or grill pan over medium heat.
- Spread meat mixture evenly onto 4 slices of white bread. Top with 4 more slices of bread. Brush both sides of the sandwiches with 1 tablespoon olive oil. Lightly brush the remaining 4 slices of bread with remaining olive oil and set aside.
- Place sandwiches on the griddle. Top with a heavy skillet to press down evenly. Cook for about 3 minutes per side, or until golden brown.
- Transfer sandwiches to the prepared wire rack and bake for 8 minutes, or until meat is cooked through.
- Meanwhile, cook the remaining 8 bacon slices in a medium skillet until crispy (about 6 minutes). Drain on paper towels.
- Toast the remaining 4 slices of white bread on the griddle until golden brown (about 2 minutes per side).
- In a small bowl, combine mayonnaise and chopped chipotle chile.
- Spread chipotle mayo on the meatloaf sandwiches. Top with crispy bacon, tomato slices, lettuce, and toasted bread.
- Cut each sandwich in half. Secure each half with a toothpick.
- Serve immediately with cornichons and mustard.
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
34g
Fat
103g
Carbs
43g
