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Yield: 4
Brian Carson
Chef
00:20
Prep
00:50
Cook
01:10
Total Time
Ingredients & Directions
Directions
Chicken Meatloaf Sandwich
1 tablespoon
Olive oil
1/2 cup
Thick cut bacon
1/2 cup
Onions, chopped
1/4 cup
Garlic, peeled and chopped
1/4 cup
Red bell pepper, small diced
1 cup
Ground pork
1
Springer Mountain Farms Ground Chicken package
2 teaspoons
Salt
3 teaspoons
Pepper
1 whole
Egg
1/4 cup
Cracker crumbs
Canola oil spray
1/2 cup
BBQ sauce
2 tablespoons
Unsalted butter
8 slices
White bread
2 cups
Arugula, washed
- Preheat oven to 400°F.
- In a food processor, add bacon and pulse 3 times.
- In a medium skillet over medium heat, add 1 tablespoon olive oil, bacon, onions, garlic, and bell peppers.
- Cook about 6 minutes or until onions become translucent, stirring every 2 minutes.
- Turn heat off, remove cooked vegetables onto a clean plate and cool until room temperature; set aside temporarily.
- In a large mixing bowl, add pork, chicken, salt and pepper. Mix well until fully incorporated.
- In a mixing bowl, whisk eggs and mix in 2 cups cooked vegetables.
- Add cracker crumbs and mix well.
- Spray loaf pan with canola spray and put meatloaf mixture in pan forming a loaf shape.
- Bake for 30 minutes.
- Using a pastry brush, evenly cover top of chicken meatloaf with BBQ sauce and bake for 10 minutes.
- Check internal temperature of loaf for 165°F.
- Remove from oven and let rest while making toast.
- In a cast iron grill turn heat to medium-high.
- While grill preheats, spread 1/4 tablespoon butter on one side of each slice of bread with butter knife.
- Grill buttered sides for 1-2 minutes or until golden brown.
- Cut chicken meatloaf into 8 slices, roughly 1/2" thick and assemble on toast with arugula to make sandwich.
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Chicken Meatloaf Sandwich
Brian Carson
Chef
Yield: 4
00:20
Prep
00:50
Cook
01:10 Total Time
Ingredients
Directions
Chicken Meatloaf Sandwich
1 tablespoon
Olive oil
1/2 cup
Thick cut bacon
1/2 cup
Onions, chopped
1/4 cup
Garlic, peeled and chopped
1/4 cup
Red bell pepper, small diced
1 cup
Ground pork
1
Springer Mountain Farms Ground Chicken package
2 teaspoons
Salt
3 teaspoons
Pepper
1 whole
Egg
1/4 cup
Cracker crumbs
Canola oil spray
1/2 cup
BBQ sauce
2 tablespoons
Unsalted butter
8 slices
White bread
2 cups
Arugula, washed
- Preheat oven to 400°F.
- In a food processor, add bacon and pulse 3 times.
- In a medium skillet over medium heat, add 1 tablespoon olive oil, bacon, onions, garlic, and bell peppers.
- Cook about 6 minutes or until onions become translucent, stirring every 2 minutes.
- Turn heat off, remove cooked vegetables onto a clean plate and cool until room temperature; set aside temporarily.
- In a large mixing bowl, add pork, chicken, salt and pepper. Mix well until fully incorporated.
- In a mixing bowl, whisk eggs and mix in 2 cups cooked vegetables.
- Add cracker crumbs and mix well.
- Spray loaf pan with canola spray and put meatloaf mixture in pan forming a loaf shape.
- Bake for 30 minutes.
- Using a pastry brush, evenly cover top of chicken meatloaf with BBQ sauce and bake for 10 minutes.
- Check internal temperature of loaf for 165°F.
- Remove from oven and let rest while making toast.
- In a cast iron grill turn heat to medium-high.
- While grill preheats, spread 1/4 tablespoon butter on one side of each slice of bread with butter knife.
- Grill buttered sides for 1-2 minutes or until golden brown.
- Cut chicken meatloaf into 8 slices, roughly 1/2" thick and assemble on toast with arugula to make sandwich.
