Smoky Texan meatloaf subs

 


Smoky Texan meatloaf subs

Ingredients (18)

500g pork mince

1/2 cup fresh breadcrumbs

1 small brown onion, finely chopped

1 egg, lightly beaten

1 tsp ground cumin

2 tsp smoked paprika

1/4 cup barbecue sauce

2 tbsp tomato sauce

2 tsp brown sugar

1 tbsp apple cider vinegar

2 tsp American mustard

2 corn cobs, husks and silk removed

Olive oil cooking spray

200g packet classic coleslaw mix

1/4 cup whole-egg mayonnaise

2 tbsp sour cream

8 mini hot dog brioche buns, split, warmed

Fresh coriander leaves, to serve

Method

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 9cm-deep, 9cm x 22cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. Line a baking tray, with sides, with baking paper.

Step 2

Place mince, breadcrumbs, onion, egg, cumin and half the paprika and barbecue sauce in a large bowl. Mix well. Season with salt and pepper. Press meatloaf mixture into prepared pan. Turn pan upside-down onto prepared tray, leaving the loaf pan covering the meatloaf. Bake for 20 minutes.

Step 3

Combine tomato sauce, brown sugar, apple cider vinegar, mustard and remaining paprika and barbecue sauce in a small bowl. Season with salt and pepper. Remove meatloaf from oven. Remove loaf pan. Brush meatloaf with tomato sauce mixture. Bake meatloaf for 15 to 20 minutes or until lightly browned and cooked through.

Step 4

Meanwhile, heat a chargrill pan or barbecue grill on high. Spray corn with oil. Cook corn, turning, for 8 to 10 minutes or until lightly charred and tender. Transfer to a board. Stand for 5 minutes or until cool enough to handle. Cut corn kernels from cobs.

Step 5

Combine coleslaw, mayonnaise and sour cream in a bowl. Season with salt and pepper. Thinly slice meatloaf. Fill buns with coleslaw, meatloaf and charred corn. Sprinkle with coriander leaves. Serve.

 

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