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Grilled Meatloaf Paninis

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So last week I was left very pleased with a Dr Pepper-glazed planked meatloaf I had grilled up, but it still didn’t move meatloaf up into a more loving spot in my heart. Don’t get me wrong, I like meatloaf, it’s just never something that excites me or that I consider turning to on a regular basis. Having that mindset, it also doesn’t help that meatloaf leaves a lot of leftovers, but this time around I decided that to up my desire to keep eating that loaf, I’d try making it into sandwiches, and with that, this grilled meatloaf panini has finally bumped meatloaf up into something I would want to make again and again.

While my meatloaf recipes are well seasoned and flavorful, they just never hit the intensity I’m personally drawn too. Turning meatloaf into a sandwich afforded me the ability to up the flavor game and build up the broad compliments and contrasts that would make each bite even more savory. I began with caramelized onions, which I had a stash of in the freezer after making a large batch when working on a recipe for roast beef toasts. The glaze on the meatloaf was already plenty sweet, but I didn’t think that would come through fully in sandwich form and deemed some added sweetness was going to be called for.

Then to contrast the sweet, I needed spicy, and for that I turned to chipotle mayonnaise. In the early days of blogging, chipotle mayo was all the rage, but that has fizzled out a bit and I haven’t actually made it in many years. The high heat of the chipotles, along with their smokiness, felt like it was going to be right match for the meatloaf though, so this sauce got to make a longer awaited reappearance on this site.

Making the onions and chipotle mayo is the bulk of the prep here, so with those done, it was time to bust out the meatloaf and get grilling. The chill on the meatloaf made it easy to slice, of which I initially cut the standard roughly one inch thick pieces. I noticed that was going to me a pretty small, but tall panini, that might be awkward to eat. I also worried the pressing of the sandwich would mash the loaf too much, so I decided to split those larger slices in two, which made for a much better sandwich size with two thinner slices comprising each panini.

I didn’t think the panini pressing time was going to be adequate to completelty reheat the meatloaf, so before sandwich assembly, I quickly grilled the meatloaf slices over direct high heat. I was mainly looking to take the chill off, so once the slices felt warmed and developed some grill marks, I deemed them ready for the panini making.

To assemble, I began by spreading a healthy layer of mayo on each side of the bread. Then I laid two slices of the meatloaf on each bottom half, followed by a couple slices of a gouda cheese, caramelized onions, and a handful of arugula.

While I was grilling the meatloaf and putting together the sandwiches, I had my two cast iron presses warming over direct heat on the grill. When it came time for pressing the sandwiches, they were well heated, but not scorching hot, which was exactly what I was after. I placed the sandwiches on the cool side of my two-zone fire, and then placed the presses on top, handling them while wearing my welding gloves and pressing down firmly to get a good start on sandwich compression. I then covered the grill and let the paninis cook until I saw the cheese was melted and they had flattened a bit further, which took about five minutes.

I didn’t have the highest hopes for these sandwiches—going into this recipe I kind of thought I’d be left wishing I had a well seared burger in there instead of the meatloaf, but that feeling never came to fruition. Instead, the meatloaf felt like just the right thing in these panini, offering a hearty filling with a light earthiness and sweetness whose more mild manner was boosted by the spicy mayo, sweet onions, peppery arugula, and creamy cheese. I breathed new life into that meatloaf, and I could see myself wanting this sandwich over and over again. My overall lackluster feeling of meatloaf has also led me never to order a meatloaf sandwich before, but after trying this one, I’m intrigued by what other possibilities this American mainstay has to offer, so might start branching out and embracing the loaf more than I have in the past.
Published on Thu Apr 1, 2021 by Joshua Bousel

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Yield 4 servings

Prep 40 Minutes
Cook 10 Minutes
Total 50 Minutes

Ingredients
For the Chipotle Mayonnaise
1/2 cup mayonnaise
1/4 cup sour cream
2 chipotle chiles from 1 can of chipotles in adobo
1 tablespoon freshly squeezed lime juice
1 teaspoon adobo sauce from can of chipotles in adobo
1/4 teaspoon ground cumin
 
For the Onions
1 tablespoon butter
2 large yellow onions, thinly sliced
 
For the Paninis
8 1/2-inch thick slices leftover meatloaf
4 ciabatta rolls, split in half horizontally
3oz arugula, washed and dried
8 slices gouda cheese
Procedure
To make the chipotle mayonnaise: Place mayonnaise, sour cream, chipotles, lime juice, adobo sauce, and cumin in the jar of a blender. Puree until chipotles are completely chopped and sauce is smooth. Transfer to an airtight container and place in refrigerator until ready to use.
To make the onions: Melt butter in a large heavy-bottomed stainless steel or enameled cast iron dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened and bottom of saucepan is coated in a pale brown fond, about 15 minutes. Add 2 tablespoons of water and deglaze pan by scraping with a wood spoon. Continue to cook, stirring occasionally, until another layer of fond has built up again, 3-5 minutes. Add 2 tablespoons of water and deglaze. Repeat process until onions are completely softened and a deep, dark brown, about 15 minutes more. Season onions to taste with salt. Transfer to a bowl and set aside.
To make the paninis: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cast iron panini presses or foil-wrapped bricks on hot side of grill. Place meatloaf slices on hot side of grill and cook until warmed through, 1 to 2 minutes per side. Transfer meatloaf to a cutting board or plate.
Spread chipotle mayo on cut side of each roll. Place 2 meatloaf slices on each bottom half of roll followed by 2 cheese slices, onions, and arugula. Working in batches as necessary, place sandwiches close to, but not directly over, the fire. Place panini press or brick on top of sandwiches, cover grill, and cook until sandwiches are heated through and well compressed, about 3 to 5 minutes. Transfer sandwiches to a plate, cut into two pieces, and serve immediately.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Meatloaf Paninis
Sourced From: meatwave.com/recipes/grilled-meatloaf-paninis-with-caramelized-onions-gouda-arugula-and-chipotle-mayo-recipe
Published Date: 04/01/21

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Cooking Tips

Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don’t need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn’t need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don’t have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you’re finished cooking your steak, you can move it to the cool side of the grill away from the coals. It’ll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You’ll need it for the final crust, which helps with the magic char. If you don’t like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you’re not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you’re looking for an easy way to prepare a steak with a crispy crust, you’ll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you’re using. It’s important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you’re looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you’ll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It’s best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai’i. Once you’ve cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It’s also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

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