Game Day Chili Garlic Meatloaf Sandwiches
Slices of cold Chili Garlic Meatloaf join leftover mashed potatoes and peas for this perfect game day sandwich.
Prep Time: 15 minutes + overnight resting
Cook Time: 75-90 minutes
Keywords: bake entree nut-free sugar-free Super Bowl game day American
Ingredients (~12 sandwiches)
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dry thyme
- 1 small onion, roughly chopped
- 1 medium carrot, peeled and roughly chopped
- 3 cloves garlic, peeled
- 1/2 medium red bell pepper
- 18 ounces ground chuck
- 18 ounces ground pork
- 1-1/2 teaspoons kosher or sea salt
- 1 large egg
- 1 (8 ounce) block of sharp cheddar cheese, cut into long batons
- 1/4 cup ketchup
- 1/4 cup Chili Garlic Hot Sauce (like Cholula)
- 1 tablespoon honey
- 1 teaspoon ground cumin
- dash Worcestershire sauce
- leftover mashed potatoes (cold)
- leftover peas (cold)
- your favorite bread for making meatloaf sammies
- cold beer to drink alongside your sandwich (entirely optional, of course)
Preheat oven to 325° F.
Combine the garlic croutons, black and cayenne pepper, chili powder, and thyme in the bowl of a food processor: pulse until you have fine bread crumbs. Dump into a large bowl.
Put the onions, carrot, garlic, and red bell pepper into the food processor; pulse until finely chopped (but not so long that you have a puree). Dump into bowl with spiced bread crumbs.
Add the ground chuck and pork to the bowl, along with the salt and egg; mix everything together, using your hands, until just combined.
Pack half of the mixture into a loaf pan. Line the cheese batons down the length of the meat, touching end to end, in two rows. Pack the second half of the mixture into the pan. In one quick motion, turn out onto a foil or parchment-lined baking sheet.
Whisk together the glaze mixture, and pour three-quarters of it over the top. Slide into preheated oven, and bake until the temperature in the center reaches 160° F. The best way to do this is to insert a digital probe in-oven thermometer in the center, at an angle and set for desired temp. If you do not have one, it should take approximately 60-75 minutes (use an instant read thermometer to check, though). Pour or brush remaining glaze over the top and cook for 5 minutes longer.
Let sit for 15 minutes before slicing (at which time the internal temperature should have reached at least 165° F.
Let cool completely, then wrap tightly in plastic and refrigerate overnight. At this point, if you haven't made any mashed potatoes and peas, do so, and get those into the fridge, as well.
Slice the meatloaf into 1/2-inch thick slices. For each sandwich, lay down your slice of bread (toasted or not) and spread with about a half-inch layer of cold mashed potatoes. Top with some cold peas (as many as you'd like), pressing them down into the potatoes. Top with the slice of meatloaf (or two). Add another piece of bread. Enjoy with a cold beer while watching the game (or a cold glass of milk).
I like my meatloaf sandwiches cold, which my husband thinks is entirely weird. If you'd prefer them hot, like he does, simply heat everything up in the microwave before spreading/adding to your bread. Either way, it's delicious.
I know somebody's bound to ask, so YES, this meatloaf is also delicious eaten as meatloaf alongside warm mashed potatoes and peas the same day that it is made.