These tangy cranberry honey mustard meatloaf sandwiches are the epitome of dressed up leftovers! There won’t be a sad face at the table with these!
Dish Count :: 1 Skillet
It’s ‘MuricaWeek people, the 4th of July is upon us and there ain’t nothin’ more ‘Murican than MEATLOAF!! Okay, that may be a wild over statement, but with the weather in Seattle hitting the mid-90’s – we are melting and there ain’t no way that the oven is getting turned on, that I am cooking up something huge for dinner, or that I am doing anything fighting off the dog for space on the floor in front of the box fan. I’m a good dog mom. No YOU get out of my way!! Ugh, it’s HOT!
And we all know about my love of old people food, but hear me out – these aren’t your average meatloaf sandwiches. Slathered in cranberry honeymustard and topped with buttered caramelized onions and microgreens – meatloaf sandwiches have gone hip. Or would it be hipster? Just trust me.
Perhaps the only true benefit to apartment living, especially in the summer is that there is a pool right outside out porch. Now that my best friend and her husband live in our complex too, I have a pool buddy on stand by and we have been there on a regular routine just floating in the deep end, with a steady stream of snacks at the ready and avoiding cannonball overspray. Hey, girl has to protect her beer. And snackage.
And I predict for the 4th, it will be a PACKED pool, but I’ve got lots of snacks at the ready. Stay tuned on Friday for a bunch of last minute 4th of July party favorites that you can make in a hurry. I know we are all busy and those last minute scrambles happen. I’ll have you covered with ice cream recipes, potato salad recipes, salads, desserts, and MORE.
In the mean time, make my 30 minute Mini All American Meatloaves and use the leftovers to make these Cranberry Honey Mustard Meatloaf Sandwiches.
Cranberry Honey Mustard Meatloaf Sandwiches
4 Mini Meatloaves (Leftovers from THIS recipe)
1/2 cup Dried Cranberries
3/4 cup Honey Mustard
2 Tbsp Sugar
1 Large Sweet Onion
3 Tbsp Butter, for caramelizing Onion
1 cup Microgreens, or shredded lettuce
4 Ciabatta Rolls, sliced and toasted
Prepare the caramelize onions, by melting the butter in a skillet. When the butter is simmering add in thinly sliced sweet onion. Sautee onions over medium low heat, stirring occasionally until they turn deep golden brown. Remove from the heat and set aside. In the mean time, prepare the ciabatta rolls, slicing and toasting.
Slater the ciabatta rolls with mayonnaise.
Slice the meatloaves into 3/4-1 inch slices. In the same skillet you prepared the onions, over medium heat, add the sliced meatloaves and heat through crisping the slices slightly. Add to toasted ciabatta rolls.
In a mini food processor, add cranberries and honey mustard, and sugar, and puree until smooth. Scrape down sides of bowl if necessary.
Add meatloaves to the rolls. Top with cranberry honey mustard, caramelized onions, microgreens and other ciabatta roll. Serve immediately.