Barbecue Meatloaf Sandwich (Published in Chile Pepper Magazine)

Barbecue Meatloaf Sandwich

(published in Chile Pepper Magazine)

Zest Factor: Mild * Yield: 4 servings

 

Who ever thought leftovers could be so appealing? This sandwich is best on the second day and is as hearty as it is delicious. Meatloaf never looked so good.

 

½ cup mayonnaise

2 tablespoons sriracha

1 tablespoon lemon juice

salt and freshly ground pepper

1 carrot, grated

1 cup shredded Napa cabbage

4 sandwich buns (brioche, egg or sesame all work well)

4 (1 inch slices) barbecue turkey meatloaf

barbecue sauce- to spread on sandwiches in place of ketchup

In a small bowl mix mayonnaise, sriracha, lemon juice and season with salt and pepper.  In a medium bowl mix carrot and Napa cabbage. Add wet mixture to coleslaw and mix until desired consistency is reached (you may have extra spicy mayonnaise). Reserve for later.

Toast sandwich buns and re-warm meatloaf. Spread extra barbecue sauce on the buns and top with turkey meatloaf and spicy coleslaw. Enjoy your meatloaf sandwich!

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One thought on “Barbecue Meatloaf Sandwich (Published in Chile Pepper Magazine)

  1. Pingback: Hot Italian Beef Sandwich « Cooking with Aurora

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