Tex-Mex Meatloaf Sliders

Tex-Mex Meatloaf Sliders



Prep Time: 20 Min
Cook Time: 45 - 50 Min 

Yields: 8 Sldiers

WHAT YOU NEED

• 340g Beyond Meat Beef
• 1 Piece of Bread, torn in to small chunks
• 215ml Red Enchilada Sauce
• 2 cloves Garlic, crushed & minced / pressed
• 1/2 small Red Onion, finely diced
• 1 Large, Free-Range Egg
• 1/4 C Italian Breadcrumbs, unseasoned
• 1 Tsp. Browning Sauce
• 2 Tsp. Tex-Mex Seasoning
• 1 Tsp. Dehydrated Onion Flakes
• 1/2 Tsp. Chipotle Powder
• 1/4 Tsp. Red Pepper Flakes
• 1 Tsp. Onion Powder
• 1/2 Tsp. Mexican Chili Powder
• 1/2 Tsp. Garlic Powder
• Few Dashes Hot Sauce
• 2 Tbsp. Fresh Parsley, finely chopped
• 1/4 Tsp. Himalayan Salt
• Cracked Pepper

------------- SLIDERS ---------------

• 8 x Brioche Slider Buns
• Extra Old White Cheddar
• 1/2 Red Onion, finely diced
• Chipotle Mayo
• Himalayan Salt

DIRECTIONS

• Preheat your oven to 375 F
• Add the torn bread to a medium sized mixing bowl along with 6 Tbsp. enchilada sauce and mix them together until the bread is soaked in the sauce. Let it sit for a couple minutes before adding everything else to the bowl. Thoroughly mix everything together until nice and combined.
• Transfer the mixture to a greased, standard sized loaf pan, and use your hands / rubber spatula to form the mixture in to a loaf shape. Spread some of the enchilada sauce over the top of the loaf and place it in to the preheated oven for 30 - 35 minutes.​

• Remove the loaf from the oven and set the pan on to a wire cooling rack for 10 minutes. Flip the loaf out on to your cutting board and carefully slice it in to 8, equal sized square shaped pieces. 
• Reduce the oven to 350 F
• Place the bottoms of your brioche buns in to a baking dish that's large enough to accommodate them. Slather each one with chipotle mayo before carefully placing our square shaped pieces of meatloaf on to each one. Admittedly, I didn't measure how much white cheddar I put on each slider, so put as much or as little cheese as you'd like. Sprinkle each one with red onions and drizzle them with any remaining enchilada sauce, slap some chipotle mayo on the top bun, and close them up.​

• Return the sliders to the oven and bake for 10 - 15 minutes until slider tops are golden but not burnt, and cheese is melted. Remove and set on to a wire cooling rack. Sprinkle the tops of the sliders with Himalayan salt and transfer them to a serving plate.
• ENJOY!

HAPPY VEG