Chili Garlic Meatloaf can be eaten hot when cooked, but it also makes fabulous meatloaf sandwiches the next day. We call that a win!
Meatloaf gets a bad rap, but I happen to love it. When it’s made “right,” at least. It can be boring and bland – but it doesn’t have to be. Plus, the flavor and ingredients possibilities are endless. Up until a while ago, I hadn’t made or eaten the same meatloaf recipe twice ever in my life. Ever.
But recently, I’ve concocted a few really memorable variations, so I’ve written them down. They are worth making again. One is this Bacon Cheeseburger Meatloaf, and another is this Chili Garlic Meatloaf. Both are versions that I’ve now made several times – a new record!
But do you know what I like even better than meatloaf? Leftover Meatloaf Sammies! Not only are they great day-after meal ideas, they’re also perfect game day fare! So next time you’re planning your game day menu (hint: Super Bowl is February 6th this year), consider this: you can make the meatloaf and other fixin’s the day before, and then just slice them up when you’re ready to eat. No distraction on the actual day. I call that a win. These sandwiches also make an awesome weekday supper.
- 6 ounces garlic-flavored croutons
- ½ teaspoon ground black pepper
- ½ 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
- ½ medium red bell pepper
- 18 ounces ground chuck
- 18 ounces ground pork
- 1-1/2 teaspoons kosher or sea salt
- 1 large egg
- 4 ounces sharp cheddar cheese (in block form), cut into long batons
- ¼ cup ketchup
- ¼ 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.
- If eating right away, let sit for 15 minutes before slicing (at which time the internal temperature should have reached at least 165° F.
- For sandwiches the next day, 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 ½-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 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.
Adapted from a recipe by Alton Brown.
So tell me, how do you like your leftover meatloaf sammies – hot or cold?
Stay tuned for more Game Day Eats (and Drinks) all month long here on Sunday Supper Movement. We want to be good and ready by the time the Super Bowl rolls around at the beginning of February! What are some of your favorite Game Day Eats?
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.