- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 391
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 74 mg
- Sodium
- 585 mg
Ree often makes sliders for the cowboys when they are working on the ranch. These sliders are made with her favorite meatloaf recipe and topped with her special “meatloaf mayo” which is made by mixing the meatloaf glaze and mayonnaise.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 391
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 74 mg
- Sodium
- 585 mg
Ingredients
Meatloaf:
Glaze:
Sliders:
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Directions
Special equipment:
6 mini meatloaf pans; 12 sandwich picks- Preheat the oven to 350 degrees F.
- For the meatloaf: Add the bread, milk, eggs, ground beef, garlic, Parmesan, seasoned salt, black pepper and parsley to a large bowl. Mix well to incorporate, then press the mixture into 6 greased mini loaf pans.
- For the glaze: In a small bowl mix the ketchup, brown sugar, apple cider vinegar and yellow mustard. Spoon 2 tablespoons into a bowl and top the mini meatloaves with the rest of the glaze. Place the mini meatloaves in the oven and bake for 22 to 28 minutes. Remove and cool for 10 minutes.
- Meanwhile, mix the mayonnaise into the reserved glaze to make a slider spread, then gather all the toppings together.
- To serve, split the buns and cover both sides with the slider spread. Halve the mini meatloaves horizontally and arrange one piece on the bottom half of each bun. Top the meatloaf with the bacon pieces, lettuce leaves and pickles. Pierce with a sandwich pick to keep together.
