Mutha Heffer Sandwich (Meatloaf Sandwich)

foodnetwork.com

KEVIN ODABASHIAN

subheading: White Bread:

10 pounds high-gluten flour, plus more for dusting

3 ½ ounces salt

2 ounces yeast

10 cups water

1 ¼ cups heavy cream

1 cup honey

subheading: Meatloaf:

6 pounds ground chuck and brisket

6 pounds ground pork

3 pounds ground veal

8 cups ketchup

6 cups breadcrumbs

2 cups brown sugar

½ cup Italian seasoning blend

½ cup seasoned salt (kosher salt, cracked black pepper, garlic powder, onion powder)

½ cup Worcestershire sauce

3 green bell peppers, chopped

3 red bell peppers, chopped

2 jumbo yellow onions, chopped

15 eggs, beaten

subheading: Meatloaf Glaze:

3 cups ketchup

2 cups brown sugar

1 cup Worcestershire sauce

subheading: SNS Sauce:

1 ½ cups mayonnaise

¼ cup Dijon mustard

1 tablespoon Cajun seasoning

½ tablespoon chopped garlic

subheading: Heirloom Tomato Jam:

4 pints heirloom tomatoes, chopped

3 packs tomato medley, chopped

1 white onion, chopped

4 cups sugar

1 cup apple cider vinegar

2 rosemary sprigs, leaves stripped

Salt and ground black pepper

subheading: Fried Onion Straws:

Vegetable oil, for frying

Buttermilk, as needed

Hot sauce, such as Texas Pete

1 cup all-purpose flour

1 tablespoon garlic powder

2 teaspoons onion powder

Salt and ground black pepper

1 sweet onion, cut into thin rings

subheading: Meatloaf Sandwich:

2 slices Texas toast (double-thickness sliced bread)

One ½-inch-thick slice meatloaf (about 6 ounces)

2 ounces SNS sauce

3 slices candied bacon

¼ cup fried onion straws

2 tablespoons heirloom tomato jam

½ cup baby arugula

Directions at foodnetwork.com

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