Crispy Meatloaf Sliders
How to make Crispy Meatloaf Sliders Recipe - WhipOut! is American comfort food done the high end artisanal way. A self-proclaimed perfectionist, Rob John hired chef Brett Downey to meet his high standards. The Crispy Meatloaf Slider takes a Norman Rockwellian dish meatloaf breads it, fries it and serves it with a garlic aioli and onion jam. Everything from the ketchup to the pickles is made from scratch!
Makes 10 Sliders
DILL PICKLES:
2 lb (907g) pickling cucumbers with thin skins
4 tsp (20g) salt
3 cups (710ml) white wine vinegar
2 cups (383g) granulated sugar
1/2 cup (118ml) water
1 head garlic, halved horizontally
1 bunch of fresh dill
1 tsp dill seeds
KETCHUP:
1 large white or yellow onion, diced small
2 tbsp (30ml) oil
4 cloves garlic, minced
1 (28-oz [794g]) can whole peeled tomatoes
1 tbsp (3g) chopped fresh thyme
2 cups (473ml) apple cider vinegar
2 cups (383g) granulated sugar
4 bay leaves
2 tbsp (14g) mustard powder
2 tbsp (30g) finely ground black pepper
2 tbsp (12g) finely ground allspice
Kosher salt to taste
FLAVOR BASE:
4 oz (113g) ground (or finely chopped) bacon
1 small onion, finely diced
1 stalk celery, finely diced
1 large carrot, finely diced
2 tbsp (30ml) Worcestershire sauce
2 tbsp (25g) packed brown sugar
1 cup (251g) ketchup
1 tbsp (15g) finely ground pepper
1 tbsp (3g) chopped fresh thyme
1 tbsp (15g) kosher salt
Method:
To make the dill pickles, slice the cucumbers to the desired thickness. In a large bowl, toss the sliced cucumbers in 1 teaspoon of the salt and allow to rest for at least 1 hour in the fridge. Drain thoroughly and place in a heatproof bowl. In a large pot over high heat, whisk together the vinegar, sugar, water, garlic, fresh dill, dill seeds and the remaining 1 tablespoon (15g) salt. When the brine comes to a boil, pour over the sliced cucumbers. Allow to sit overnight before packaging into a sealed container. Keeps for 3 to 4 weeks.
To make the ketchup, caramelize the onion with the oil in a large stockpot over medium heat for 15 to 20 minutes. Lower the heat, add the garlic and stir for 30 seconds. Add the tomatoes, thyme apple cider vinegar, sugar, bay leaves, mustard powder, black pepper, allspice and kosher salt. Simmer for 4 to 5 hours, stirring occasionally. Remove from the heat and cool completely. Blend the ketchup in small batches in a food processor until it becomes smooth. Add salt to taste.
To make the flavor base, brown the bacon in a large heavy-bottomed stockpot. After the bacon is browned and there’s a good amount of fat, lower the heat, remove the bacon and reserve the fat. Add the onion, celery and carrot to the fat and cook until softened, 10 to 15 minutes. Add the bacon and Worcestershire, brown sugar, ketchup, pepper, thyme and salt and simmer for 30 minutes, until thickened. Remove from the heat and cool thoroughly.
To make the garlic aioli, coarsely chop the garlic and blend in a food processor or blender until it becomes a fine paste. Add the egg yolks, lemon juice, salt and Dijon mustard. Continue to blend slowly until it is light in color and frothy. Slowly drizzle in the oil in a thin stream. If the mixture gets too thick and does not form a smooth sauce, add the water. Blend until all the vegetable oil is incorporated. Set aside until ready to use.
GARLIC AIOLI:
1 head garlic, cloves separated and peeled
2 egg yolks
Juice of 1 lemon
1 tsp salt
1 tsp Dijon mustard
3 cups (710ml) vegetable oil
2 tbsp (30ml) cold water
ONION JAM:
2 tbsp (30ml) vegetable oil
5 large white or yellow onions, thinly sliced
Splash of apple cider vinegar
2 tbsp (24g) granulated sugar
2 tbsp (30ml) Worcestershire sauce
Kosher salt and freshly ground pepper
MEAT MIXTURE:
2 lb (907g) ground beef
3 eggs
2 cups (241g) fine bread crumbs
1 tbsp (10g) minced garlic
2 tbsp (30ml) Worcestershire sauce
1 tbsp (15g) kosher salt
2 tsp (10g) finely ground pepper
BREADING:
2 cups (199g) all-purpose flour
6 eggs beaten with 1 cup (236ml) water
2 cups (241g) panko bread crumbs
6 cups (1410ml) canola oil
10 small French rolls, split and toasted
Method:
To make the onion jam, add the oil and onions to a very hot, heavybottomed pot. As the onions wilt and release their water, stir occasionally. When all the liquid is evaporated and the onions are like tar and dark, 30 to 45 minutes, add the vinegar, sugar and Worcestershire. Stir in salt and pepper to taste. Set aside until ready to assemble. Preheat the oven to 375°F (190°C, or gas mark 5).
To make the meat mixture, combine all the ingredients very thoroughly in a bowl set over another bowl of ice to keep the mixture cold. Add the cold flavor base and continue to mix until completely incorporated.
Lay out a 2-foot (61cm) sheet of aluminum foil, and on top of that a 2-foot (61cm) sheet of ovenproof parchment paper. Form the meatloaf into a log, and place lengthwise on the bottom quarter of the sheets of foil and parchment. Carefully roll the log, making sure to snugly wrap the meatloaf, not leaving any air pockets. Pinch the ends at the edges of the log, and twist tightly to form a uniform log. Place on a rack on top of a sheet pan to catch the drippings.
Bake for 1 ½ hours, or until a thermometer inserted into the middle of the log reads 165°F (74°C). Cool the log in an ice bath and slice into disks 1- inch (2.5cm) thick.
To make the breading station, in 3 separate pans, lay out the flour, beaten eggs and water and panko. First, coat the disks in the flour, then the egg and finally in the panko. Lay the finished meatloaf disks on a tray until ready to fry.
Pour the oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm) and bring to 350°F (177°C) on a deep-fat thermometer. Fry the meatloaves for 5 minutes, until golden and crispy on the outside.
Assemble the sliders with the fried meatloaf, garlic aioli, ketchup, onion jam and a slice of dill pickle on each roll.
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| Crispy Meatloaf Sliders |
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