For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
For the meatloaf: Preheat the oven to 350 degrees F.
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.
Remove from oven and drain fat.
Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of North End Caffe, Manhattan Beach, CA