For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
Preheat the oven to 375 degrees F.
Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
For the meatloaf: Preheat the oven to 350 degrees F.
Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
For the fried onion straws: Heat a deep-fryer to 375 degrees F.
Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sweet N Savory, Wilmington, NC