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.

Meatloaf Sliders

Julie Kotzbach

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!

4.63 from 8 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer, Main Dish

Cuisine American

Servings sliders

Calories

Ingredients

3 slices leftover meatloaf
6 potato dinner rolls

Whiskey Shallots

2 shallots (big ones)
½ tablespoon unsalted butter
1 tablespoon good-quality whiskey

Special Sauce

2 tablespoons mayonnaise
1 tablespoon ketchup
½ tablespoon brown sugar
1 teaspoon yellow mustard

Instructions

Whiskey Shallots

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.

Meatloaf

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.

Special Sauce

Whisk together mayo, ketchup, brown sugar and mustard in a small bowl until smooth.

Assembly

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.

Notes

For quicker serving time, make your meatloaf ahead of time! Prepare and cook the meatloaf according to the recipe, cool the loaf completely in the pan, cover with foil, and refrigerate until ready to serve. Heat a large skillet over medium-high heat. Remove meatloaf from pan, cut into 6 even slices, and cook the slices in the skillet until warmed through and browned - flipping once. Assemble sliders as directed.

Nutrition

Monounsaturated Fat: 0 gPotassium: 0 mgVitamin A: 0 IUVitamin C: 0 mgCalcium: 0 mgIron: 0 mg

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.

Keyword beef

Tried this recipe?If you made this recipe, leave a comment and star rating to let others know how it turned out.

4.63 from 8 votes (4 ratings without comment)

11 Comments

terri says:

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Need good recipes. This one is perfect n warm with sweet potato fries

1. Julie says:
  
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  Oh I love sweet potato fries! I definitely to put those two together Terri!
  
Sarah says:

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This has to be the best thing I’ve seen in a while. I love meatloaf. I will be making this!

1. Julie says:
  
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  Thank you Sarah! Let me know what you think. 🙂
  
Kaylene @ The Links Site says:

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These look really nice and I love the sound of you special sauce. I will definitely be trying this recipe out!

1. Julie says:
  
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  I’d love to hear how you like them Kaylene!
  
Emily says:

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These look great! I am so making these next time I have left over meat loaf…and that special sauce! YUM!

Bernie Sorg says:

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Six meatloaf slider sampler…1 “Micky Ds” just like a drive threw Cheeseburger…2 Smokey BBQ a little coleslaw …3 Horseradish served like a hot roast beef gravy no cheese…4 honey mustard with deep fried pickles and onion straws on top….5 jalapeño, chipotle, and a salsa verde not too hot but like a taco. 6 turkey meatloaf cranberry currents and green beans inside bread cubes sage, chicken gravy deep fried yams and apple on top touch of cinnamon. that would kick ass on a plate. Two meatloaf recipes served six distinctive ways.12 sliders for two or more of course you could also go Asian for 7 who says you cant have seven there you add fish sauce and seafood. or you can just put a crab cake on a bun. and then there are oysters?

1. Julie says:
  
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  I’ll take one of each please. 🙂
  
Cheryl Ernst says:

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Julie
Is the mustard spicy brown? And there isn’t any heating once assembled?
Thank you!

1. Julie says:
  
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  Hi Cheryl! I use regular yellow mustard, if prefer spicy you could try it. I’d taste the sauce before putting it on the sliders though. There is no heating once assembled. If you want a hot slider, you could put them on a baking sheet, brush the rolls with butter, and bake for 12 minutes until everything is warmed through.