Comfort food in party form! Meatloaf Sliders are great for game day or a fun dinner idea! Your guests and family will be asking for seconds!
One of Mike’s favorite things to order at Teakwoods (our favorite go-to restaurant) are the meatloaf sliders with frizzled onions. He gets them with a side of the pretzel cheese sauce. Oh em gee are they awesome! They’re these perfectly happy bites of comfort food. It’s everything you love about meatloaf on a mini bun. So, of course, I had to make mine own sliders at home. I cooked up some Whiskey Caramelized Shallots instead of frizzled onions, because whiskey makes everything better – like butter, only not. I made 5 of these sliders and popped 3 like they were nothing. Mike is lucky he got any at all.
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While the cheese sauce is good, I’m really partial to the ketchup topping I put on our favorite meatloaf. But this slider needed something a little more than just a ketchup mixture. It needed special sauce. This sauce is creamy, tangy, and sweet all at once. I should have made a double batch. I’m totally keeping a jar of this in the fridge for burgers, sliders, and chicken sandwiches.
- 3 slices leftover meatloaf
- 6 potato dinner rolls
- 2 shallots (big ones)
- ½ tablespoon unsalted butter
- 1 tablespoon good-quality whiskey
- Peel shallots and cut into thin slices.
- Place a medium-sized skillet over medium heat. Add butter. Once melted add shallots to the and stir. Cook until shallots become translucent, about 4 to 5 minutes.
- Add whiskey and stir. Continue cooking, stirring occasionally, until shallots absorb the whiskey. Reduce heat to medium-low and cook for another 10 to 15 minutes until shallots become soft and caramelized.
- When the shallots are almost done, cut each meatloaf slice in half to create squares. Cook meatloaf in a large skillet over medium heat flipping once. Once the meatloaf is warmed through and seared on the outside, about 3 minutes per side. remove from heat.
- Whisk together mayo, ketchup, brown sugar and mustard in a small bowl until smooth.
- Cut each potato roll in half. Spread 1 teaspoon sauce on the cut side of each top and bottom bun. Place 1 to 2 tablespoons of shallots on the bottom bun. Add a meatloaf slice on top of the shallots and cover with a top bun (sauce side down of course). Serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.