Smoked Meatloaf Sandwiches made with RITZ Crackers
meatloaf prepared with RITZ Crackers and vegetables made into sandwiches with bacon, roasted plum tomatoes, micro greens and mayonnaise.
Ingredients
Meatloaf
- 7 oz. medium diced onions
- 3 oz. medium diced red bell peppers
- 3 oz. medium diced poblano chiles
- 1 oz. finely diced jalapeño peppers
- 1 oz. vegetable oil
- 3 cloves garlic, minced
- 1½ lb. 85% lean ground beef
- 8 oz. ground pork
- 10 oz. barbecue sauce
- 5 oz. RITZ Crushed Crackers, finely ground
- 2 eggs
- 2 Tbsp. chili powder
- 1½ tsp. ground black pepper
- 1 tsp. salt
Roasted Plum tomatoes
- 7 large plum tomatoes
- 2 Tbsp. olive oil
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
Sandwich
- 20 slices bacon, par-cooked
- ⅔ cup mayonnaise
- 10 hoagie rolls, sliced, toasted
- 2½ cups micro greens
Nutrition per serving
Sauté onions and peppers in hot oil in medium skillet on medium-high heat until translucent. Add garlic. Cook 30 seconds. Remove from heat; cool.
Lightly mix sautéed vegetables, meat, barbecue sauce, cracker crumbs, eggs and spices in large bowl. Press into 9x5-inch loaf pan.
Cook in 200°F smoker 2 hours. Increase temperature to 325°F. Cook 1-1/2 hours or until internal temperature reaches165°F. Cool completely in pan, then refrigerate. When ready to use, remove meatloaf from pan; cut into 10 slices.
Cut each tomato lengthwise into 3 slices. Place slices on parchment paper-lined sheet pan. Drizzle with olive oil; sprinkle with salt and pepper.
Bake in 300°F standard oven 40 to 45 min. or until partially dried but still moist. Cool in pan on wire rack.
Wrap 1 slice Meatloaf with 2 slices bacon. Cook in skillet or on flat-top grill until bacon is crisp and meatloaf is heated through.
Spread 1 Tbsp. mayonnaise on bottom half of 1 roll. Top with 2 roasted tomato slices, meatloaf slice and 1/4 cup microgreens. Cover with top of roll.