Leftovers are a gift from past me to present me. I love opening up the fridge and seeing dinners from previous nights. I never reheat my leftovers and eat the same meal twice; instead, I find a way to create a brand new meal out of component of my leftovers.
Meatloaf is a wonderful leftover; it makes and incredible burger-like sandwich, endlessly variable depending on the toppings you select. This time, I had pickled red onions, bacon and frozen homemade buns. Crisp up the bacon, melt some cheese and toast the buns, adding some pickles and BBQ sauce for extra flavor and crunch. The smoky bacon, the sweetly sour pickled red onion, and a slice of the perfect meatloaf came together on top a fluffy homemade bun to create a dazzling leftovers sandwich. Next time, I might make a meatloaf just to be able to recreate this! Enjoy!
Slices of meatloaf, about 1/2 thick
Shredded cheddar cheese
slices of crispy fried bacon
pickled red onion
Turn your oven to broil. On a baking sheet, lay out the slices of meatloaf and top with the shredded cheddar cheese. Place under the top rack in your oven and broil under the cheese is melted and bubbly.
Spread butter on each half of the buns and grill them in a sauce pan over medium heat until golden brown.
Spread both sides of the homemade buns with BBQ sauce. Add the broiled meatloaf and cheese, top with bacon, pickled red onion, pickles and the top bun. Enjoy!
3 cups of bread flour
1/4 cup potato flour
1/4 cup powdered milk (whole or non-fat)
2 tablespoons sugar
1 1/4 teaspoons salt
2 1/4 teaspoons yeast
4 tablespoons of butter, softened
1 cup of whole milk, warmed to 110 degrees
egg wash (1 egg plus a little water, beaten)
nigella seeds (optional)
1 tablespoon melted butter
Whisk together the flours, powdered milk and salt. Add the sugar, warm milk and yeast to a bowl and stir; set aside to let the yeast activate, about 5 minutes. The yeast should be fragrant and frothy when activated.
Add the liquid, butter and then dry ingredients to a bread maker; select the dough function and walk away until the machine beeps.
Or, add the ingredients to a stand mixer and knead that way, or knead the ingredients to gather by hand. Put the kneaded dough into a lightly greased bowl, cover it and put it in a warm, draft free area; allow the dough to double in size, about 1 hour.
Turn the dough out onto a lightly floured surface, deflate it, and divide it into 6 portions. Roll them into balls. Press the balls into a greased hamburger bun pan, or put them about 3 inches apart on a parchment paper line baking pan, and gently flatten. Cover, and allow the to double in size, about an hour to an hour and a half.
Preheat the oven to 350 degrees. Just before baking, brush the tops with the egg wash. Sprinkle with the nigella seeds, if using.
Bake the hamburger buns in the oven 15 to 20 minutes, until golden brown. As they come out of the oven, brush with the melted butter. Transfer the buns to a wire rack and allow to cool.
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