I love that the humble sandwich has made a huge comeback due to the Panini press. Don't get me wrong, even if my sandwiches are not grilled to perfection, I've always loved a traditional burger or ham and cheese just as much as the next person. But now even if you don't own a Panini press, using my recipe you can now make a sandwich that has been lifted to the status of gourmet.
There are many components to my sandwich. First, is the Microgreens (click on this link for how to information.) that must be started a week before. Second, is the baking of the Beer & Garlic Bread. Third, is the Meatloaf with Mezzetta Roasted Red Peppers. Fourth is a crunchy layer of Seneca Crisp Onions. (can be purchased from your local grocery store.) And last but not least is the wonderful Dill Mustard Sauce that brings everything together.
With the very first bite I took, I knew I’d struck genius. This is truly a macho man sandwich that even a woman will love.
To make the Beer & Garlic Bread you must first roast the garlic. This is a wonderful technique to learn. Roasted garlic is delicious as is (I love straight roasted garlic) or mash with a fork and use for cooking. It can be spread over warm French bread, or mixed with sour cream for a topping for baked potatoes.
Directions for roasted garlic:
1. Preheat the oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Mezzetta Extra Virgin Olive Oil comes from historic Italian Estate owned orchards. The rich olive oil delivers an enticingly smooth, light taste with a mildly fruity accent. You will be struck by its clean delicate fragrance and slight pepper aftertaste. The designation First Cold Press assures the very best quality with very low acidity. Superb in salad dressings, Mediterranean recipes or for dipping your favorite crusty bread.
3. Place the garlic head on a sheet of aluminum foil. Drizzle a couple teaspoons of Mezzetta Extra Virgin Olive Oil over the head, using your fingers to make sure the garlic head is well coated. Seal the aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Ingredients for Beer & Garlic Bread:
1 bulb of garlic roasted, mashed with a fork
3 cups self-rising flour
scant 1/2 cup sugar
12 ounces beer (I used New Belgium Mighty Arrow)
3 tablespoons butter, melted
Directions for bread:
1. Preheat oven to 375. Grease a loaf pan or line it with greased parchment paper.
2. Mix flour, sugar, mashed garlic, and beer until combined. Pour batter into pan. Bake for 40-45 minutes, or until top is well browned and loaf feels firm (you can also stick a toothpick in; if it comes out clean, the loaf is ready).
3. When the loaf is close to done, brush the top thoroughly with melted butter and let the loaf bake for 3 minutes. Remove to a cooling rack to cool for about 20 minutes before removing it from the pan and cooling completely.
Ingredients for Ultimate Meatloaf:
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large cloves garlic, finely chopped
1/4 cup whole milk
1/4 cup Mezzetta Roasted Red Peppers, chopped
Mezzetta Roasted Red Peppers are sun ripened in California and then flame roasted to sear in their smooth rich succulent flavor. One of our most popular products, their vibrant color and soft tender texture adds sophistication to just about every recipe. Perfect on pizza, salads, and sandwiches, they are also fantastic in pasta dishes.
2 lb. ground beef
2 large eggs
1/2 cup quick cook oatmeal
4 Tbs. chopped fresh parsley
1/2 tsp. crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup ketchup for glaze, optional
Directions for meatloaf:
1. Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.
2. Position a rack in the center of the oven and heat the oven to 375 degrees F.
3. Add the beef, eggs, oatmeal, milk, chopped Mezzetta Roasted Red Peppers, parsley, red pepper flakes, salt and pepper to the onion mixture. Use your hands to gently mix all the ingredients until just combined.
4. Line a loaf baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a rectangular block.
5. Spread the ketchup over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160 degrees in the center of the meatloaf, 40 to 55 minutes.
6. Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
Ingredients for Dill Sauce:
1/2 cup sour cream
1 1/2 tablespoons Dijon-style prepared mustard
2 teaspoons chopped fresh dill
Directions for Dill Sauce:
1. Whisk together sour cream, mustard, and dill until well blended. Chill before serving.
Assemble your sandwich: Once the bread has cooled, use a serrated knife to cut it into slices. Sprinkle a crunchy layer of Seneca Crisp Onions on a slice of bread. Add a thick slice of meatloaf. Next scoop a heaping tablespoon of dill sauce on top of meatloaf. Then harvest as much microgreens as you desire and top with another slice of bread. Repeat these steps to make as many other sandwiches as you want! Serve immediately.
Mezzetta Extra Virgin Olive Oil comes from historic Italian Estate owned orchards. The rich olive oil delivers an enticingly smooth, light taste with a mildly fruity accent. You will be struck by its clean delicate fragrance and slight pepper aftertaste. The designation First Cold Press assures the very best quality with very low acidity. Superb in salad dressings, Mediterranean recipes or for dipping your favorite crusty bread.
3. Place the garlic head on a sheet of aluminum foil. Drizzle a couple teaspoons of Mezzetta Extra Virgin Olive Oil over the head, using your fingers to make sure the garlic head is well coated. Seal the aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Ingredients for Beer & Garlic Bread:
1 bulb of garlic roasted, mashed with a fork
3 cups self-rising flour
scant 1/2 cup sugar
12 ounces beer (I used New Belgium Mighty Arrow)
3 tablespoons butter, melted
Directions for bread:
1. Preheat oven to 375. Grease a loaf pan or line it with greased parchment paper.
2. Mix flour, sugar, mashed garlic, and beer until combined. Pour batter into pan. Bake for 40-45 minutes, or until top is well browned and loaf feels firm (you can also stick a toothpick in; if it comes out clean, the loaf is ready).
3. When the loaf is close to done, brush the top thoroughly with melted butter and let the loaf bake for 3 minutes. Remove to a cooling rack to cool for about 20 minutes before removing it from the pan and cooling completely.
Ingredients for Ultimate Meatloaf:
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large cloves garlic, finely chopped
1/4 cup whole milk
1/4 cup Mezzetta Roasted Red Peppers, chopped
Mezzetta Roasted Red Peppers are sun ripened in California and then flame roasted to sear in their smooth rich succulent flavor. One of our most popular products, their vibrant color and soft tender texture adds sophistication to just about every recipe. Perfect on pizza, salads, and sandwiches, they are also fantastic in pasta dishes.
2 lb. ground beef
2 large eggs
1/2 cup quick cook oatmeal
4 Tbs. chopped fresh parsley
1/2 tsp. crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup ketchup for glaze, optional
Directions for meatloaf:
1. Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.
2. Position a rack in the center of the oven and heat the oven to 375 degrees F.
3. Add the beef, eggs, oatmeal, milk, chopped Mezzetta Roasted Red Peppers, parsley, red pepper flakes, salt and pepper to the onion mixture. Use your hands to gently mix all the ingredients until just combined.
4. Line a loaf baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a rectangular block.
5. Spread the ketchup over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160 degrees in the center of the meatloaf, 40 to 55 minutes.
6. Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
Ingredients for Dill Sauce:
1/2 cup sour cream
1 1/2 tablespoons Dijon-style prepared mustard
2 teaspoons chopped fresh dill
Directions for Dill Sauce:
1. Whisk together sour cream, mustard, and dill until well blended. Chill before serving.
Assemble your sandwich: Once the bread has cooled, use a serrated knife to cut it into slices. Sprinkle a crunchy layer of Seneca Crisp Onions on a slice of bread. Add a thick slice of meatloaf. Next scoop a heaping tablespoon of dill sauce on top of meatloaf. Then harvest as much microgreens as you desire and top with another slice of bread. Repeat these steps to make as many other sandwiches as you want! Serve immediately.
Our all-natural, crispy onions are freshly sliced, crisped, and lightly salted to add a crunchy flair to entrees, soups, and salads. No unnecessary ingredients. No trans fats. Gluten-free. Explore the possibilities with Seneca Farms™ Authentic Crisp Onions. Available in 3.5oz or single serve packages.
4 comments:
Sometimes we are at the right place at the right time. My son is visiting and asked for meatloaf; Have not made it in years and really want to impress. You are giving me the perfect meatloaf recipe. Thank you.
Making this tomorrow.
Rita
Great idea to put the roasted garlic in the bread. I wonder if it would work with a yeast bread, too. I have a ton of garlic.
Sounds yum, yum!
Right up my husband's alley.
meatloaf AND beer. Oh yea!
Melinda
Made you meatloaf; it was a hit at our place.
Rita
Post a Comment