Eat this Now - Mini Meatloaf Sliders

Updated: Aug 31


We developed this sliders recipe less than a year ago as a part of our American Comfort Food Classics menu, and it's been a hit ever since! It combines the classic taste of a ketchup-glazed meatloaf with slider buns, burger toppings of your choice. They're better than any belly bomb burger you've eaten!

Ingredients:

1.5 lbs. Lean ground beef

1 carrot, peeled and finely diced

1 stalk celery finely diced

1 small white onion, finely diced

2 cloves garlic, minced

3 Tbsp cup flat leaf parsley, finely chopped

2 teaspoons fresh rosemary, finely chopped

2 teapoons fresh thyme, finely chopped

1 egg, lightly beaten

15 Slider buns

½ C Bread Crumbs

Ketchup

Worcestershire Sauce

Kosher Salt

Ground Pepper

Instructions:

NOTE: Prepare all mise en place for this recipe first, before you start any other recipes.

Preheat oven to 400 degrees F. First, prepare the mirepoix (i.e. onions, carrots & celery): finely dice carrots, celery and onion and finely mince the garlic. Drizzle 2 tablespoons oil in a large skillet, over medium high heat. When oil is hot, add carrots, celery, onion and garlic and reduce heat to medium. Saute for about 6-8 minutes or until carrots are soft. Remove from heat and spread mirepoix out onto a plate or tray to cool.

Chop herbs as directed and lightly beat 1 egg. Tear ground beef into small pieces and place in a large bowl. To the meat, add cooled mirepoix, chopped herbs, beaten eggs, ½ Cup bread crumbs, ¼ Cup of ketchup, Worcestershire sauce, 1 tablespoon Kosher salt and 1teaspoon ground pepper. Using gloved hands, mix ingredients together, being careful not to over-mix or meatloaf will be tough.

Heat a small amount of oil in a small skillet over medium high heat. Make a small patty out of a bit of the meat mixture and add to the pan. Using tongs, fry meat patty on each side until done. Remove from pan, let cool slightly and carefully taste. If necessary, add more salt, pepper, etc. to the meat mixture and repeat testing until desired taste is reached.

Line a rimmed 9x13 baking dish or quarter sheet pan with parchment. Press the meat into the tray, all the way to the edges (the meat mixture should be about ½ inch thick), making sure to press meat evenly and without cracks in the mixture. Brush each meatloaf with ¼ cup of ketchup to glaze.

Place the tray with the meat onto another sheet tray (to catch any overflow of fat) and place in oven for 20-25 minutes until meat is done.

Remove meatloaves from the oven and carefully drain off the fat into a sink or bowl. Let meat cool slightly and then cut each meatloaf into 15 slider-sized portions.

Cut slider buns in half if necessary. Place meatloaf pieces onto slider buns and spike with a toothpick if desired. Place finished sliders onto serving platters and serve immediately with mayonnaise and your choice of burger toppings.


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