The Voltaggio Brothers' Mom's Meatloaf Sandwich

Ingredients

Cooking Directions

For the meatloaf:

Bring two sauté pans to medium heat, add one tsp of canola oil to each. Sauté the mushroom dice in one, ideally getting color and or light caramelization. Saute the rest of the vegetable dice together in the second pan, sweat these vegetables only until the onion becomes slightly translucent.

In a large bowl combine the ground meat with the salt, pepper, worcestershire sauce, eggs, and mustard.

In a second bowl combine the oats and the milk to rehydrate the oats. Add the garlic to the mushrooms a long with the herbs. Once the mushrooms and the vegetables are finished the initial cook, transfer to another small bowl to cool.

Using a paddle attachment combine all ingredients and combine using medium speed on a table mixer. Paddle the mixture until fully combined and emulsified. Place mixture in a vacumm bag and seal to remove all air. Place the circulator for 1 ½ hours. Immediately remove and press between two pans with considerable weight. Place in refrigerator until cool. Once cool portion after opening and discarding the bag.

Heat a large sauté pan with canola oil. Sear the meatloaf portions individually to get color on each, baste with thyme and butter.

Alternative cooking method for the meatloaf:

Preheat your oven to 325F

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. If you do not have a loaf pan simple form by hand. Insert a temperature probe at a 45degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

For the tamarind ketchup:

in a medium sauce pot sweat the onions and mango until soft in vegetable oil. Add to the pot the arbol, fennel, cumin, coriander and cinnamon and allow to toast lightly in the pan until aromatic. Next add the honey and bring to boil to reduce down, once reduced and slightly caramelized add the tamarind pulp and sugar and allow to slowly reduce. Once reduced by half, transfer all ingredients to a blender and puree smooth, season with salt to taste and reserve for use.

In a pot combine red wine, red wine vinegar, thyme, sugar, long pepper, cinnamon and bay leaf and bring to a boil. Once the liquid is boiling, remove it from the heat and pass it through a fine strainer to remove the herbs and spices. Cool the liquid down to use later. Once cold combine the liquid and the julienned onions into a food saver bag and vacuum seal it. Transfer the bag to a circulating water bath at 90 degrees Celsius for 1 hour. Remove from the circulator and open the bag placing the ingredients into a blender. Puree until smooth and season to taste.

Sandwich Prep:

Ciabatta roll is cut in half width-wise and placed open-faced on a cutting board. Tamarind ketchup is placed on the bottom bun and spread evenly across entire slice of bread.

Four ounces of meatloaf is placed atop the bread with tamarind ketchup. The top half of the bun is covered with onion marmalade spread and evenly distributed across the entire slice.

Two slices of aged Vermont white cheddar is placed on top of the meatloaf, which is then, covered with the top half of the bun that is dressed with onion marmalade. The sandwich is placed in a sandwich press on the Panini setting for 2 ½ - 3 ½ minutes, then cut in half and served hot.

Recipe courtesy of the Voltaggio brothers.

This recipe was styled by chef Karen Pickus for Good Morning America.