Andouille Sausage Meatloaf Slider

Preparation:

1. Place one tsp. of Cajun spice on the meatloaf surface. On the flat top grill place the Phase and heat the meatloaf though until brown on both sides and 165F. degrees Is achieved internally. Before pulling the meatloaf off place the shredded cheese on the meatloaf and cook heat for another 30 seconds

2. Cut the brioche slider bun so there is a top and a bottom. Place 1 tbs. of balsamic onions on each bottom bun and proceed to place the meatloaf and finish by drizzling the BBQ sauce over the meatloaf. Place the top bun on top of the meat and Insert the bamboo knot pick in the middle of the bun to finish and plate.

Subrecipes:

Andouille Sausage Meatloaf Prep

Ingredients:
1. Ground beef - lbs. 2
2. Ground pork - lb. .5
3. Chopped Andouille Sausage, casing removed - lbs. 2
4. Eggs, whole - each 10
5. Green and red peppers, chopped small - each 2 of color
6. Yellow Onion, chopped small - Cups 2
7. Celery ribs, chopped small - each 5
8. Garlic, chopped - Cup 1
9. Hidden Valley Ranch dressing - Cups 2
10. Catsup - Cups 2
11. Salt, Kosher - tbs. 5
12. Black pepper, ground - tbs. 5
13. Thyme fresh, chopped - tbs. 3-4
14. Panko breadcrumbs - Cups 10
15. Griddled Andouille Sausage Meatloaf Entrée - servings 1

Instructions:

1. In a clean bowl place all the ingredients except for the vegetables and thyme and combine well.

2. Fold in the vegetables and thyme to the meat mix and combine well.

3. Spray all the loaf pans with pan release, fill the pans with the meatloaf mix leaving a 1/2 Inch lip from the top of the pan.

4. Bake the meatloaf for 60 minutes covered in a 350F degree oven. Bake for an additional 15 minutes uncovered and increase the temperature of the oven to 400F degrees and bake enough to brown on top. Ensure the internal temperature of the meatloaf at the end of the 15 minutes is 165F degrees using a food thermometer. 

5. Once the meatloaf has come out of the oven allow for the product to entirely cool. Using the back of a knife or a metal spatula, scrape the inside edge of the pan sides so the meatloaf can pull away from the pan so you can pop it out of the pan to slice. The slices should be 1-1/2" thick slices.

Balsamic Onion Jam

Ingredients:
1. Sauce Craft™ Balsamic Glaze Sauce - Cup 1
2. Phase® Liquid Butter Alternative - Cup .5
3. Onions, yellow, peeled julienne 1/2" - each 6-7
4. Sugar, granulated - Cup .5
5. Salt and pepper - As needed

Instructions:

1. In a sauté pan, place the Phase and heat until hot, place the onions, and sugar, and sauté together until the onions become a deep golden brown color.

2. Turn the heat down to medium. Add in the balsamic glaze and stir in the onions cook for 15 minutes until the onions are soft. Add in the salt and pepper as needed.

3. Place the completed onion jam in a clean container and hold it in the refrigerator until needed.