Remember the time I posted a couple of healthy recipes in a row? That trend stops here and for good reason. This barbecue meatloaf grilled cheese recipe was born out of winter hibernation (read: cabin fever). With some leftover meatloaf and a craving for comfort food, one showstopper dish emerged. To be quite honest, you may need a nap after helping yourself to a serving. This puppy is rich. But every morsel is worth the food coma. See full details below.
Ingredients
For the meatloaf:
- 2 lbs meat (I use half bison, half turkey)
- 2 eggs, beaten
- 2 tbsp brown sugar
- 1 c oatmeal
- 1/3 c cocktail sauce
- salt + pepper to taste
For the grilled cheese:
- 1 loaf sourdough bread
- 2 tbsp butter
- cheese (average 3 slices per sandwich, however many you choose to make)
- barbecue sauce
Directions
- Combine all meatloaf ingredients in a bowl and mix thoroughly.
- Adjust cocktail sauce or oatmeal depending on whether it’s too wet or dry (the oatmeal will absorb some of the liquid as it cooks).
- Form a square loaf and transfer to a baking pan.
- Using a large spoon, form a small crater along the top of the loaf (not right to either end) and fill with about 2 tbsps of cocktail sauce.
- Bake at 350 for 50 – 60 minutes.
- Remove meatloaf from oven and allow to cool.
- Meanwhile, melt 1 tbsp butter in a saucepan of medium heat.
- Place slice of bread in pan and top with cheese.
- Allow cheese to warm slightly then layer on a slice of meatloaf.
- Spread a thin amount of barbecue sauce over the meatloaf and top with the second slice of bread.
- Once the bread in the pan has browned, flip the sandwich and brown the other side.
- Serve with a small dish of barbecue dipping sauce.
