Meatloaf Sandwich with Chili Garlic Aioli and a Fried Egg
I have to start by reminding myself, or pointing out rather that this is in no way part of my current Whole 30 regimen. I'm around 10 days in and already the results are hard to argue with. There are a lot of reasons I decided to take on the challenge, and so far I feel amazing and am loving the meals we've been creating. When you're used to cooking at home as frequently as we are, it really isn't too much of an adjustment, although it makes our recipe planning for Better Happier slightly more limited. My breakfast routine looks a lot like this these days, no complaints on that front, and I'm excited to share a couple recipes here in the coming weeks.
Whole 30 aside, Robert recently made this absolutely jaw-drop worthy meatloaf sandwich with a fried egg. If you have leftover meatloaf you want to use up creatively, or you already were planning to make it, give this a go. We've made meatloaf a handful of ways, and this ground turkey and pork combination is by far my favorite. The flavor and texture is great, especially when you pan fry it crispy for this sandwich.
Turkey & Pork Meatloaf
16 oz ground turkey
8oz ground pork
3 thick slices white bread, torn
1/2 cup panko breadcrumbs
1 large onion
4oz crimini mushrooms
3 garlic cloves
1 large egg
1/2 cup parsley
1 tbs dijon mustard
1 tbs Worcestershire sauce
1 tbs tamari sauce
salt and pepper
Preheat oven to 400°. In a food processor, pulse bread until ground into breadcrumbs. Remove from food processor and set aside.
Combine carrots, onion, mushrooms and garlic, and parsley in food processor and pulse until finely chopped. Remove from food processor and add to breadcrumbs. Add turkey, pork, egg, mustard, Worcestershire sauce, tamari and a generous seasoning of salt and pepper. Mix together gently with your hands until thoroughly combined. Add panko and combine.
Add to a greased loaf pan and place on an oven rack set over a large baking sheet. Bake until an instant-read thermometer reads 160°, about 50 minutes. Remove and set aside to cool.
Garlic Chili Aioli
1/4 cup mayonaise
2 tablespoons vietnamese garlic chili sauce
In a small nonreactive bowl, whisk together mayonnaise and garlic chili sauce
to make the sandwich
1 thick slice turkey & pork meatloaf
1 tbs garlic chili aioli
1 large egg
2 thick slices sourdough bread, toasted
1 tbs olive oil
salt and pepper
In a skillet over medium high heat, warm olive oil until shimmering. Add meatloaf and cook, undisturbed for about 3 minutes or until side is browned and crispy. Flip and continue cooking an additional 3 minutes until both sides are browned. Remove from skillet and set aside.
Crack egg into pan and season with salt and pepper. Cook until whites are slightly browned on the edges and completely set. To serve, spread aioli onto both slices of sourdough, top with meatloaf and egg.