SweetSourMeatloaf

Photo by Derek Shapton

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Sweet-and-Sour Meatloaf Sandwiches

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These classic comfort-food sandwiches are as delicious warm out of the oven as they are on the trail—chilled, sliced, and tucked into butcher paper. If you double the meatloaf recipe and freeze one for later (smart thinking!), leave the hard-boiled eggs out of the one for freezing, as their texture suffers.


  • Serves: 6
  • Course: Lunch

Ingredients

Meatloaf

  • 1½ lbs (750 g) lean ground beef
  • 1 medium onion, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 cup (250 ml) fresh bread crumbs (see Tip, below)
  • ½ cup (125 ml) sweet chili sauce
  • 1 egg, lightly beaten
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tbsp (15 ml) prepared horseradish
  • 4 hard-boiled eggs, peeled
  • 6 large bread rolls

Sweet-and-Sour Glaze

  • ½ cup (125 ml) sweet chili sauce
  • ¼ cup (60 ml) water
  • 2 tbsp (30 ml) Dijon mustard
  • 2 tbsp (30 ml) cider vinegar
  • 2 tbsp (30 ml) brown sugar

Preparation

  1. In a large bowl, combine ground beef, onion, garlic, bread crumbs, chili sauce, raw egg, Worcestershire sauce, and horseradish. Press half of mixture into the bottom of a 9" x 5" (2 L) loaf pan. Make a shallow furrow down the centre of the meat to hold boiled eggs.
  2. Press hard-boiled eggs lengthwise into furrow; cover with remaining beef mixture. Press to enclose eggs and mound beef in the centre, leaving a space of 1" (2.5 cm) on all sides between the meat and the sides of the pan.
  3. In a small bowl, whisk together glaze ingredients. Spread evenly over meatloaf.
  4. Bake on a tray in the centre of a 350°F (180°C) preheated oven for 1½ hours, basting frequently with glaze and drippings until glaze thickens. To serve, spread excess glaze onto bread rolls before adding thick slices of meatloaf and crisp lettuce.
  5. Tip
  6. Making fresh bread crumbs from good-quality, day-old bread provides a vast flavour improvement over store-bought crumbs. Whirl cubes of bread in a food processor until coarsely ground. That’s it.

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