With the big game coming up I wanted to share this perfect sandwich created by Executive Chef John Brand of Mokara Hotel and Spa and Ostra restaurant. Chef Brand created this recipe with LoSalt instead of regular salt which is an easy way to reduce sodium intake.
Serves 6 people
- 1 1/2 pounds ground sirloin
- 1 c. bread crumbs
- 1/4 cup fresh parsley, chopped
- 3-4 cloves garlic, finely minced
- 1 large onion, finely chopped
- 1 large green bell pepper, chopped
- 1 Serrano Pepper seeds removed fine chopped
- 1 egg
- 1 1/2 teaspoon LoSalt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 cup JRB BBQ Sauce
- 1 cup Ketchup
- 1/2 cup Veal stock
- 3 tbsp. Balsamic vinegar
- 3 tbsp. Maple Syrup
- 2 tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/4 c. Parmesan Reggiano
- 4 Slices Applewood Smoked Bacon
In a small bowl, combine JRB BBQ sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and veal stock.
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of liquid mixture, and Parmesan cheese.
Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Top with bacon Slices and glaze with some of the remaining liquid mixture to coat.
Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with remaining liquid mixture or straight barbecue sauce. Drain off excess rendered fat as needed during cooking process.
Toasted potato or challah buns, small, slider size. Serve 3 oz warm meatloaf slice on a bun with sharp white cheddar.
(Disclosure: I was not compensated for posting this recipe but this recipe was provided by LoSalt.)