As a work at home Mom, people often make the mistake of thinking that I have a ton of extra time on my hands. Ask just about anyone who knows me and they’ll tell you that couldn’t be farther from the truth. I’m always doing something…in fact? I’m usually doing 2 or 3 things at once. Yes. I am exhausted. Because I’m constantly on the go or my brain is constantly thinking about something, I love when I can make dinner tasty, but EASY. Easy dinners are my friend and i’m certain that those of you with kids? Will agree with me. That is why I absolutely adore these Not meatloaf sliders with portobello mayo!
Meatloaf is one of those meals that while it’s filling and true down home cooking? I can also get very boring very quickly. That’s why this particular meatloaf recipe has become one of our new favorites! It jazzes up that tired meatloaf that you’ve been serving and puts it right smack dab in the tried, true and tasty file! Even better? My daughter loves these too which makes them kid friendly in my book! She ate them like beef was going to go out of style when I made them the other night! Maybe it’s because they look like a cheeseburger or maybe I just made the best meatloaf ever, but either way? They were a definite success in my book!
One final word before we get to the yum…don’t skip the mayo on these. They just don’t taste the same without it!
To start, gather everything you’ll need. Do yourself a favor. Use 80% lean ground beef for this. Any less % and you’ll have really greasy sliders and any leaner and you’ll have rather dry sliders.
Mince the garlic using a garlic press. Don’t have a press? I use THIS one but you can just whack it with a knife and it should come right open.
Then give your peppers a rough chop.
and do the same with your onion.
Grab a large mixing bowl and add the ground beef, ground pork, egg, basil, garlic, onion, breadcrumbs, 2 tablespoons plus 1½ teaspoons ketchup, black pepper, mustard, fennel seed, garlic powder, sweet paprika and red pepper flakes (goodness! That is QUITE the list!). Go ahead and give it a good mix.
Transfer the mixture to the foil-lined wire rack on the baking sheet and form into a 6- by-12-inch loaf, about 4 inches thick. Once you’ve got your loaf foamed, mix the remaining 2 tablespoons plus 1½ teaspoons ketchup and Sriracha then use a clean pastry brush or the back of a spoon to spread the glaze over the meatloaf making sure you get all of that saucey goodness along the top and the sides too.
Bake till done then remove the meatloaf from the oven. Let rest for around 5 minutes before slicing the meatloaf crosswise and serving. I’m seriously hungry just looking at that pic! At this point, you can just eat the meatloaf if you want. There’s nothing saying you HAVE to make them into sliders. Of course, you’ll be seriously missing out if you don’t!
Onto the Portabello Mayo!
Give your Portobello mushrooms a rough chop then sauté in a skillet with a tablespoon of olive oil just until the mushrooms begin to wilt. Remove from heat and spoon into a small bowl until cool. Mix in 2T of Hellmann’s mayonnaise and add Kosher salt and cracked black pepper to taste.
Slice a Roma tomato and set aside then pull off or chop a few lettuce leaves. For sandwiches. take mini buns and toast them. Build your meatloaf slider by adding meatloaf, tomato, lettuce, pickle and lettuce and of course, the Portabella mayo.
- 1¾ pounds 80% lean ground beef
- 1 pound ground pork
- 1 large egg
- 5 medium garlic cloves, use a garlic press or mince
- ½ green pepper
- ½ small yellow onion, finely diced
- 6 tablespoons dried breadcrumbs
- 5 tablespoons ketchup, divided
- 1 tablespoon of Sriracha
- 1½ teaspoons freshly ground black pepper
- 1½ teaspoons Dijon mustard
- 1½ teaspoons ground fennel seed
- 1½ teaspoons garlic powder
- 1½ teaspoons sweet paprika
- ¾ teaspoon dried red pepper flakes
- 1 tablespoon of Sriracha
- Button Mushrooms
- Preheat the oven to 350°. Line a wire rack with aluminum foil and set it over an aluminum-foil-lined rimmed baking sheet or roasting pan. Use a sharp knife to poke ½-inch-long slits into the foil-lined rack and set aside.
- In a large bowl, add the ground beef, ground pork, egg, basil, garlic, onion, breadcrumbs, 2 tablespoons plus 1½ teaspoons ketchup, black pepper, mustard, fennel seed, garlic powder, sweet paprika and red pepper flakes. Stir the mixture together until it is combined.
- Transfer the mixture to the foil-lined wire rack on the baking sheet and form into a 6- by-12-inch loaf, about 4 inches thick.
- In a small bowl, mix in the remaining 2 tablespoons plus 1½ teaspoons ketchup and Sriracha, stir to combine. Use a clean pastry brush or the back of a spoon to spread the glaze over the meatloaf, coating the entire top and sides of the loaf. Then Bake, rotate the baking sheet halfway through cooking, then continue to bake until an instant-read thermometer inserted into the center of the loaf reaches 150° to 155°, about 1 hour. Remove the meatloaf from the oven and rest for 5 minutes before slicing the meatloaf crosswise and serving.
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