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Smoky Texan meatloaf subs recipe
Smoky Texan meatloaf subs recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Smoky BBQ meatloaf burgers with coleslaw and charred corn - a delicious and versatile meal for any occasion!
Ingredients:
  • 500g pork mince
  • 125.00 ml fresh breadcrumbs
  • 1 small brown onion, finely chopped
  • 2.50 gm ground cumin
  • 5.00 gm smoked paprika
  • 70.63 gm barbecue sauce
  • 41.60 gm tomato sauce
  • 8.00 gm brown sugar
  • 20.00 ml apple cider vinegar
  • 11.80 gm American mustard
  • 2 corn cobs, husks and silk removed
  • Olive oil cooking spray
  • 200g packet classic coleslaw mix
  • 61.88 gm whole-egg mayonnaise
  • 37.60 gm sour cream
  • 8 mini hot dog brioche buns, split, warmed
  • Fresh coriander leaves, to serve
Instructions:
  • 1. Preheat your oven to 180C/160C fan-forced. Grease and line a 9cm-deep, 9cm x 22cm loaf pan with baking paper, ensuring the paper extends by 2cm above the edges. Also, line a baking tray with sides.
  • In a large bowl, combine mince, breadcrumbs, onion, egg, cumin, half of the paprika, and barbecue sauce. Mix thoroughly and season with salt and pepper. Press the mixture into a loaf pan, then flip it onto a baking tray. Bake for 20 minutes.
  • In a small bowl, mix together tomato sauce, brown sugar, apple cider vinegar, mustard, remaining paprika, and barbecue sauce. Season with salt and pepper. Remove the meatloaf from the oven and the loaf pan. Brush the meatloaf with the tomato sauce mixture. Bake for 15-20 minutes until golden brown and cooked through.
  • Heat a chargrill pan or barbecue grill on high. Spray corn with oil and cook for 8 to 10 minutes until lightly charred and tender. Let it rest for 5 minutes, then cut off the kernels from the cobs.
  • In a bowl, mix coleslaw with mayonnaise and sour cream. Season with salt and pepper. Thinly slice meatloaf. Fill buns with coleslaw, meatloaf, and charred corn. Top with coriander leaves. Serve hot.

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