Recipe courtesy of North End Caffe

North End Bomber Meatloaf Sandwich

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 45 min
  • Yield: 4 servings
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Trinity Saute:

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced bell pepper

1 tablespoon butter

1 teaspoon salt


5 pounds ground beef

1 pound andouille, diced

2 cups soft bread 

1/2 cup milk 

2 teaspoons roasted garlic 

1 teaspoon Creole seasoning 

1 teaspoon Italian seasoning 

1 teaspoon liquid smoke 

1 teaspoon transglutaminase or egg 

1/2 cup ketchup 

1/2 cup barbecue sauce 


1 cup sliced cabbage

1/4 cup mayonnaise 

1 teaspoon fermented Fresno chile or hot sauce

1 teaspoon green onion 

1 teaspoon apple cider vinegar 

1/2 teaspoon salt 

1/2 teaspoon sugar 

Creole Remoulade:

1/2 cup mayonnaise

1/4 cup Creole or spiced mustard

1/2 teaspoon seasoned salt, preferably Lawry's


4 soft burger buns

Butter, for cooking buns and meatloaf

Barbecue sauce, for glazing meatloaf

4 slices Swiss cheese 


  1. For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
  2. For the meatloaf: Preheat the oven to 350 degrees F.
  3. Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes.
  4. Remove from oven and drain fat.
  5. Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
  6. For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
  7. For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
  8. For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.