Buffalo Meatloaf Sliders with Potato Wedges

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.

 

Tips

1. 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.
2. I have had the best luck using fingerling potatoes when making potato wedges but feel free to use large potatoes if desired.
3. If you don’t like spicy substitute green pepper in lieu of the jalapenos in the onion mixture.
4. If you don’t like Andouille sausage substitute for your sausage of choice.

Buffalo Meatloaf Sliders with Potato Wedges

 

Prep Time: 30-45 minutes Cook Time: 1-2 hours for all items Servings: 6
                                                                                                     

Ingredients

Meatloaf
1 pound Ground Buffalo
1 pound Ground Andouille Sausage
2 Eggs
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

Potato Wedges
15-20 Fingerling Potatoes
⅛-¼ cup olive oil
1 Tsp garlic powder
1 Tsp parsley flakes
Salt and Pepper to taste

Buns
1 pack Ciabatta Buns
⅛ cup Olive Oil
½ cup Shredded Parmesan

Toppings
2 Jalapenos (sliced)
1 ½ Onions (sliced)
2 Tbsp Balsamic Vinegar
1 Tbsp White Wine Vinegar
2 Tbsp Olive Oil

Aioli
1 Tbsp Horseradish
½ cup Avocado Mayo
1 Tbsp fresh or dried parsley

                                                                                 
Directions

Meatloaf

1. Preheat oven to 375°
2. Dice the onion and green pepper and set aside.
3. Combine all meatloaf ingredients
4. Thoroughly mix together with hands.
5. Place meat mixture in a nonstick or greased bread loaf pan.
6. Let bake for 1 hour/until meatloaf is cooked through.

Potato Wedges

1. Wash the fingerling potatoes
2. Cut into wedges
3. Place the cut potato wedges in a bowl and mix in olive oil.
4. Spread olive oil coated wedges on a cookie sheet.
5. Sprinkle with garlic powder, parsley flakes and salt & pepper to taste.
6. Place in oven after the meatloaf has been baking for 15 minutes.

Toppings

1. 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.
2. Drizzle the balsamic, white wine vinegar and olive oil over the onion/jalapeno mixture.
3. When there are about 15 minutes left for the meatloaf and potato wedges to bake start the onion/jalapeno mixture on a medium heat.
4. Caramelize and brown as desired.

Aioli

1. Place mayo in a bowl. I use avocado mayo as I like the taste better but you are free to use whatever you like.
2. Add horseradish & parsley and mix.
3. Place in the refrigerator until the meatloaf is done.

Buns

1. Spread buns on a cookie sheet.
2. Use a basting brush and spread olive oil on the buns.
3. Sprinkle the shredded parmesan cheese.
4. Once meatloaf is done turn off the oven and turn on the broiler.
5. Place ciabatta buns parmesan side up under the broil and broil until desired.

Assembly

1. Cut the meatloaf into 6 equal slices.
2. Place buns on the plates and spread the horseradish aioli on the bottom of the bun.
3. Place slice of buffalo meatloaf on top of the aioli.
4. Cover buffalo meatloaf with the jalapeno/onion mixture.
5. Serve potato wedges alongside the buffalo meatloaf slider and enjoy.