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Meatloaf Glaze Sliders
Rachel Kim

Meatloaf Glaze Sliders

Meatloaf slices make better sliders the day after, when they are cold enough to cut cleanly. Sear the slices in a skillet, brush on tangy glaze and reheat to 165°F. Soft rolls and pickles handle the rest.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs cooked meatloaf chilled
  • 1 tbsp neutral oil
  • 1/3 cup ketchup
  • 1 tbsp brown sugar
  • 1 tsp apple cider vinegar
  • 1/2 cup drained dill pickle chips
  • 8 soft slider rolls split

Method
 

  1. Cut the chilled meatloaf into eight slices sized to the rolls.
  2. Mix the ketchup, brown sugar and apple cider vinegar.
  3. Heat the oil in a skillet over medium heat and sear the meatloaf for 2 to 3 minutes per side.
  4. Brush the slices with glaze and turn for 1 minute until they reach 165°F.
  5. Place one meatloaf slice and several drained pickles in each roll.
  6. Close the sliders and serve while the glaze is tacky.