Recipe courtesy of Cheryl Arsenault

Grilled Meatloaf Sandwich

  • Level: Intermediate
  • Total: 6 hr 5 min (includes cooling time)
  • Active: 55 min
  • Yield: 1 sandwich
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Ingredients

4 pounds ground turkey

4 eggs 

2 cloves garlic, chopped 

2 small onions, chopped, plus 1 medium, sliced 

2 thick slices bread, broken into pieces

1 tablespoon dried parsley 

Italian seasoning

Salt and pepper 

Nonstick cooking spray

1 tablespoon oil

BBQ Sauce, for serving, recipe follows

2 slices sharp provolone

2 slices Anadama Bread, recipe follows

BBQ Sauce:

2 tablespoons olive oil

1 1/2 tablespoons minced garlic (4 to 5 cloves) 

1 1/2 large onions, cut into small dice 

5 cups ketchup 

1 1/8 cups packed brown sugar

3/4 cup white or cider vinegar 

6 tablespoons Worcestershire sauce 

3 tablespoons dried parsley 

3 teaspoons salt 

1 1/2 teaspoons black pepper 

1/4 teaspoon cayenne pepper 

Anadama Bread:

1 1/4 cups cornmeal, plus additional for dusting

1 cup molasses 

1/3 cup yeast 

8 cups high-gluten flour

1/4 cup canola oil 

1 tablespoon salt 

1/2 teaspoon ground ginger 

8 cups all-purpose flour, plus more for dusting

Nonstick cooking spray

Directions

Special equipment:
2 loaf pans

Preheat the oven to 300 degrees F.

In a mixing bowl, combine the turkey, eggs, garlic, onions, bread, parsley and some Italian seasoning, salt and pepper. Mix until well incorporated. Divide in half and place each half into a well-sprayed loaf pan. Cover with plastic wrap, then with foil. Bake for 1 hour. Uncover and bake for 5 additional minutes to brown.

Remove meatloaves from their pans and place on a cutting board. Cut two thick slices of meatloaf. Heat the oil in a cast-iron pan and cook the slices until browned on both sides. In a separate pan, cook the sliced onions until tender. Place the onions on the meatloaf, top with BBQ sauce and then with the provolone. Place 1 slice of Anadama Bread in the pan, set the meat tower on the bread, cover with the other slice of Anadama Bread and cook until the cheese is melted. Transfer to a cutting board, cut in half on the diagonal, and serve.

BBQ Sauce:

Warm the olive oil in a saucepan over medium heat. Add the garlic and onions and cook until tender. Add the ketchup, brown sugar, vinegar, Worcestershire, parsley, salt, black pepper, cayenne and 3 cups water and bring to a simmer. Cook, stirring often, until thick, 1 to 1 1/2 hours.

Anadama Bread:

Combine the cornmeal and 5 cups water in a saucepan. Heat until starting to thicken, then remove from the heat and allow to cool.

In the bowl of a stand mixer fitted with the hook attachment, combine the cornmeal mash, molasses and yeast. Mix, then turn off and let sit for 2 to 3 minutes. Add the high-gluten flour and mix until smooth. Let sit until the dough doubles in size (about 10 minutes). Mix in the oil, salt, ginger and all-purpose flour, a little at a time, until a ball forms on the dough hook. Place on a well-floured work surface and cut into five 26-ounce dough balls. With floured hands, knead and form into the desired shape and then place into 5 well-sprayed loaf pans. Let rest until the dough doubles in size.

Preheat the oven to 300 degrees F.

Dust the top of the dough with cornmeal. Bake until an instant-read thermometer inserted into the center registers 180 degrees F, about 40 minutes. Let cool completely before slicing.

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