Meatloaf Sliders
Food and Drink

Photo courtesy of Ralph Brennan, excerpted from The 2014 Ultimate New Orleans Tailgater Guide,

Meatloaf Sliders

"Your tailgate or backyard barbecue guests will not be disappointed when you include these sliders on the tailgate party menu!"

Makes: 10 sliders


1 pound ground beef

1 pound ground pork

1 cup yellow onion, minced

1 teaspoon garlic, minced

2 eggs

1 teaspoon thyme, dried

5 tablespoons cayenne pepper

1 tablespoon salt

1 teaspoon black pepper

Mini-brioche buns (or any bun of your choosing)

Crispy Fried Onions, recipe follows

Tabasco Mayo, recipe follows


Crispy Fried Onions 

1 Vidalia onion

1 cup all purpose flour, seasoned

2 eggs, beaten

Canola oil for frying


Tabasco Mayo 

1 whole egg yolk

1 tablespoon lemon juice

1/4 teaspoon Kosher salt

1/8 teaspoon freshly ground black pepper

1 cup vegetable oil

2 teaspoons Tabasco hot sauce

For the Sliders: Sauté onion and garlic until soft. Cool slightly. Combine with remaining ingredients, except buns, and mix thoroughly. Mixture should be slightly wet. Shape into 4-ounce portions, and sear to desired doneness. Toast slider buns, and spread Tabasco Mayo on top and bottom of bun. Put seared sliders on bottom bun, and top with Crispy Fried Onions.

For the Crispy Fried Onions:  Heat oil in cast-iron skillet or fryer until it reaches 350°F. Meanwhile, slice onions very thin. Break apart rings, and dredge in flour, followed by beaten eggs, and again in seasoned flour. Fry onion rings in batches until golden brown, about 3 to 4 minutes. Drain on paper towel until ready to use.

For the Tabasco Mayo: Combine yolks, lemon juice, salt and pepper in a medium bowl, and whisk to blend. Slowly drizzle in oil, whisking constantly. Stir in Tabasco hot sauce, and chill. Makes 1 1/4 cups.