Meatloaf Sliders With Sundried Tomato Aïoli

Almost every Friday from January to April my Hubby offers lunch to his staff. This time of year they are so busy… and as often as I can I make it for them. Spoiling people is what I love to do and it is always an honor to share my love of food with them. Well, this time I made Meatloaf sliders on a little Ciabatta dinner roll with a really pungent sundried tomato aïoli. The aïoli added that strong flavor you would get from the ketchup concoction that usually gets baked on top of a meatloaf. They were a huge hit and were just perfect with my Creamy Cheesy Tomato Soup!

Meatloaf Sliders With Sundried Tomato Aïoli
1 Lb ground beef
1 Tbs dried oregano
2/3 cup day old bread made into crumbs
1 cup milk
1 egg
1/2 cup Pecorino cheese
2 tsp garlic salt
2 tsp pepper
20 dinner roll size bread
1 cup french fried onions
1 cup mayonnaise
2 tsp Adobados sauce
1/2 cup sundried tomatoes in oil
2 cloves of garlic
salt & pepper to taste

Mix the ground beef with the the first seven ingredients and gently mix trying not to overwork the meat. Let the mixture rest in the refrigerator up to an hour, or overnight. This allows the milk to tenderize the meat. Roll the meat mixture into 20 meatballs and then flatten with the palm of your hand. Heat a skillet with and fry the little burgers for about two to three minutes on each side.

In a blender mix the aïoli ingredients until smooth and cover the inside of the sliced rolls. Put a burger on the bottom side of the sliced roll, add a few slices of the french fried onions and top with the top of the bun. Place on a cookie sheet and cover with tinfoil. Pop in the oven for 8 minutes (just enough for the rolls to heat up and enjoy… Delicious!!!



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6 thoughts on “Meatloaf Sliders With Sundried Tomato Aïoli

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