Toasted Meat Loaf Melt With Avocado Salsa & Cilantro Mayonnaise

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Toasted Meat Loaf Melt With Avocado Salsa & Cilantro Mayonnaise

                                        
           Recipe from the Thermador Taste of America Cookbook


Jenny, a card-carrying foodie, was inspired by the explosive flavors of the Southwest and by her grandmother’s meatloaf to create this refined yet still rustic sandwich.


Submitted by:
Jenny Flake


 


6 servings


Meatloaf
1 pound lean ground beef
½ cup garlic-and-herb dry breadcrumbs
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
1 large egg, beaten to blend
1 4-ounce can diced green chilies
1 teaspoon Tabasco sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 garlic clove, pressed


Mayonnaise
½ cup mayonnaise
¼ cup chopped fresh cilantro leaves
1 teaspoon ground cumin
Freshly ground black pepper


Salsa
2 ripe avocados, peeled, seeded, diced into
½-inch cubes
⅔ cup diced firm tomato
½ cup finely diced red onion
¼ cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
½ teaspoon ground cumin
1 garlic clove, pressed
Salt and freshly ground black pepper


Assembly
6 8x4½-inch slices sourdough bread, toasted,
halved
6 slices of cheddar cheese


For meatloaf: Preheat oven to 350°F. Oil 8x5-inch
loaf pan. Combine all ingredients in large bowl;
gently mix until just blended. Shape into 7x41/2-inch
loaf and place in prepared pan. Bake until meatloaf
is cooked through and top is browned, about 40
minutes. Cool 10 minutes. Cut into 1/2-inch slices.
(Can be prepared 1 day ahead. Cool completely,
wrap, and refrigerate. To reheat, arrange slices on
baking sheet and broil until heated through.)
For mayonnaise: Mix first 3 ingredients in bowl.
Season with pepper. Cover and refrigerate. (Can be
prepared up to 3 days ahead.)


For salsa: Combine first 7 ingredients in bowl.
Season with salt and pepper. Toss salsa gently.
Cover and refrigerate. (Can be prepared up to
8 hours ahead.)


To assemble: Preheat broiler. Set all bread slices
on baking sheet. Cover half of bread slices with
cheese slices. Broil until cheese melts. Top cheese
with meatloaf. Cover meatloaf with salsa. Spread
mayonnaise on remaining bread slices. Top meatloaf
with bread, mayonnaise side down. Serve immediately.
Serve with beer.