Name: North End Bomber Meatloaf Sandwich
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 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; 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

Directions

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.