Appetizers / Snacks
Mini Open-Faced Meatloaf Sandwiches
Pass the platter and share the love when you pare down the classic meatloaf sandwich into these appetizer bites. But to style them up, serve these Mini Open-Faced Meatloaf Sandwiches on toasts with a simple tomato sauce, instead of the usual sandwich bread and ketchup.
FOR THE TOMATO SAUCE, SAUTÉ:
FOR THE MEATLOAF, SOAK:
You can make the meatloaf up to a day ahead and chill it along with the sauce. Toast the bread just before serving.
Preheat oven to 350°. Coat a 6×3-inch mini loaf pan with nonstick spray.
For the tomato sauce, sauté bell pepper, onion, cumin, garlic, and bay leaf in oil in a skillet over medium-high heat until soft, 4–5 minutes. Stir in tomatoes, ketchup, parsley, and Worcestershire; season with salt and black pepper.
Simmer sauce until thickened, 8–10 minutes; let cool slightly. Discard bay leaf.
For the meatloaf, soak panko in milk in a bowl for the binder.
Gently mix chuck, pork, ⅓ cup tomato sauce, egg, thyme, salt, black pepper, chili powder, garlic powder, and soaked panko in a large bowl just until combined.
Transfer mixture to prepared pan and bake meatloaf until firm and a thermometer inserted in the center registers 165°, about 45 minutes.
Remove meatloaf from oven; let cool to room temperature and cut into 6 slices, then quarter each slice. Serve meatloaf on toasts, dollop with tomato sauce, and top with gherkins.
Soaking the panko in milk forms a binder that keeps the meatloaf moist and helps hold it together.
Letting the meatloaf cool to room temperature prevents crumbling, making slicing easier.
Tiny dill gherkins are the perfectly sized pickle for slicing to garnish these small sandwiches.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 32mg 10%
Sodium 322mg 13%
Carbs 12g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.