Growing up I was never one to love the meatloaf dinners. Meat in the shape of a loaf just repulsed me and to tell you the truth I put it on the back burner of never making it as a meal until the idea of a meatloaf slider came to mind and what better protein source to make it with than Buffalo.
This meal isn’t one to make if you are in a hurry, but instead one to make on that Saturday evening in or the lazy Sunday afternoon.
To make the most of your time I made up the meatloaf first and placed in the oven and then used the time while the meatloaf was in the oven to prep the jalapeno/onion mixture, horseradish aioli and the ciabatta buns. This way all these items are ready to go to cook when the time comes and you aren’t scrambling.
- I had to cook my meatloaf for a good hour until it was done and the fluid on top of the meatloaf baked away. You may have to cook it a bit longer pending.
- I have had the best luck using fingerling potatoes when making potato wedges but feel free to use large potatoes if desired.
- If you don’t like spicy substitute green pepper in lieu of the jalapenos in the onion mixture.
- If you don’t like Andouille sausage substitute for your sausage of choice.
Prep Time: 30-45 minutes Cook Time: 1-2 hours for all items Servings: 6
1 pound Ground Buffalo
1 pound Ground Andouille Sausage
½ Green Pepper (diced)
⅛ Onion (diced)
¼ cup Ketchup
⅛-¼ cup Dijon Mustard
1 Tbsp Worcheshire sauce
1 Tsp Onion Powder
1 Tsp Garlic Powder
½ Tsp Red Pepper Flakes
½ Tsp Oregano
15-20 Fingerling Potatoes
⅛-¼ cup olive oil
1 Tsp garlic powder
1 Tsp parsley flakes
Salt and Pepper to taste
1 pack Ciabatta Buns
⅛ cup Olive Oil
½ cup Shredded Parmesan
2 Jalapenos (sliced)
1 ½ Onions (sliced)
2 Tbsp Balsamic Vinegar
1 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 Tbsp Horseradish
½ cup Avocado Mayo
1 Tbsp fresh or dried parsley
- Preheat oven to 375°
- Dice the onion and green pepper and set aside.
- Combine all meatloaf ingredients
- Thoroughly mix together with hands.
- Place meat mixture in a nonstick or greased bread loaf pan.
- Let bake for 1 hour/until meatloaf is cooked through.
- Wash the fingerling potatoes
- Cut into wedges
- Place the cut potato wedges in a bowl and mix in olive oil.
- Spread olive oil coated wedges on a cookie sheet.
- Sprinkle with garlic powder, parsley flakes and salt & pepper to taste.
- Place in oven after the meatloaf has been baking for 15 minutes.
- Slice the onions and jalapenos. (You may want to use gloves to cut the jalapenos as the oil residue stays on your hands for a while). Place in a fry pan.
- Drizzle the balsamic, white wine vinegar and olive oil over the onion/jalapeno mixture.
- When there are about 15 minutes left for the meatloaf and potato wedges to bake start the onion/jalapeno mixture on a medium heat.
- Caramelize and brown as desired.
- Place mayo in a bowl. I use avocado mayo as I like the taste better but you are free to use whatever you like.
- Add horseradish & parsley and mix.
- Place in the refrigerator until the meatloaf is done.
- Spread buns on a cookie sheet.
- Use a basting brush and spread olive oil on the buns.
- Sprinkle the shredded parmesan cheese.
- Once meatloaf is done turn off the oven and turn on the broiler.
- Place ciabatta buns parmesan side up under the broil and broil until desired.
- Cut the meatloaf into 6 equal slices.
- Place buns on the plates and spread the horseradish aioli on the bottom of the bun.
- Place slice of buffalo meatloaf on top of the aioli.
- Cover buffalo meatloaf with the jalapeno/onion mixture.
- Serve potato wedges alongside the buffalo meatloaf slider and enjoy.