Meatloaf sandwich with Sriracha mayo recipe
Like most comfort food recipes, the recipe for the perfect meatloaf depends greatly on what you remember eating from your childhood. Do you use crackers or breadcrumbs? Do you use all beef? Or maybe you also mix in some veal and pork? Does your meatloaf get a final bacon drape before cooking? There are hundreds of ways to make the “perfect” meatloaf but every family dinner table has at least one thing in common — an empty meatloaf pan.
The meatloaf for this meatloaf sandwich with Sriracha mayo was actually passed down to me from my mom who developed the recipe to help her sell CorningWare (which is still in high-demand even after all these years). I’ve been experimenting with her original demo recipe for years, trying different techniques and substituting healthier, alternative ingredients but it’s hard to improve on perfection. : )
I had been making a sort of slow, steady progress on my version of the recipe but discovered something recently that may be bit of a game-changer. I had been making do with a cheap — and continually disappointing — meatloaf pan from the supermarket until I decided to try another one of Chicago Metallic’s offerings (we have a lot of their pans — they’re awesome). It has a perforated, elevated lifter that drains away extra fat and makes it easy to remove the loaf from the pan. Very cool. I still have some tweaking to do before I can post the Forking Spoon, but it’s very promising.
So for now, I’m going to let you use your own “perfect” meatloaf for a sandwich we make all the time from our leftover meatloaf. We still occasionally have the fresh white bread and ketchup sandwich variety favored by meatloaf purists but our craving for Sriracha seems to trump the traditional-style sandwich more and more.
Image: ForkingSpoon
Meatloaf sandwich with Sriracha mayo recipe
This meatloaf sandwich with Sriracha mayo combines the classic savory comfort food with the unique spicy bite of Sriracha sauce.
Ingredients
Instructions
Prepare the Sriracha mayo
In a mixing bowl, whisk together the mayonnaise, Sriracha sauce, lime juice and soy sauce (if using). Store any extra sauce in an airtight container and refrigerate.
Prepare the hoagie rolls
Preheat a skillet or grill pan to medium to high heat. Make a lengthwise cut into each hoagie roll, leaving the two hoagie halves connected on one side. Toast the open hoagie roll cut-side down for 3 to 5 minutes or until the roll is golden brown and the edges of the bread become crisp.
Assemble the meatloaf sandwiches
Spread a generous amount of the Sriracha mayonnaise on the inside of the rolls. Place a slice of meatloaf on each sandwich. Top with tomatoes and lettuce. The meatloaf can be cold or reheated and served warm. Just "shingle" the slices over each other in a baking dish or cake pan with a tablespoon or two of water, cover with foil and cook for 15 to 20 minutes in an oven set to 350 degrees F. Or as a third option, cook the meatloaf in a tablespoon of olive oil in a skillet over medium-high heat to give the meatloaf a crispy texture.
Notes
Want to know more about the mysterious "rooster sauce" hot sauce/condiment that's sweeping through country? Director Griffin Hammond did and then made a short documentary about it — Sriracha: The Movie. See it, it's really good.
Ingredients
Directions
Prepare the Sriracha mayo
In a mixing bowl, whisk together the mayonnaise, Sriracha sauce, lime juice and soy sauce (if using). Store any extra sauce in an airtight container and refrigerate.
Prepare the hoagie rolls
Preheat a skillet or grill pan to medium to high heat. Make a lengthwise cut into each hoagie roll, leaving the two hoagie halves connected on one side. Toast the open hoagie roll cut-side down for 3 to 5 minutes or until the roll is golden brown and the edges of the bread become crisp.
Assemble the meatloaf sandwiches
Spread a generous amount of the Sriracha mayonnaise on the inside of the rolls. Place a slice of meatloaf on each sandwich. Top with tomatoes and lettuce. The meatloaf can be cold or reheated and served warm. Just "shingle" the slices over each other in a baking dish or cake pan with a tablespoon or two of water, cover with foil and cook for 15 to 20 minutes in an oven set to 350 degrees F. Or as a third option, cook the meatloaf in a tablespoon of olive oil in a skillet over medium-high heat to give the meatloaf a crispy texture.
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