Meatloaf Sliders

I've been craving meatloaf recently. It's that damn wild boar meatloaf I had the other evening at Green Street Tavern. It's addictive and I miss having it on the lunch menu in sandwich form. But then I realized something: I could always just make my own meatloaf sandwiches. So that's what I set out to do last night.

I considered browsing internet recipes and making my own meatloaf until I remembered that Taylor's sells their own version. So I bought a brick of it there.

I asked Eliabeth if she would be okay with meatloaf for dinner. She replied that she doesn't like the kind of meatloaf that is overloaded with ketchup; she prefers a simple, cold meatloaf sandwich. So I spread the loaf into a pan and cooked it in the afternoon and let it sit in the fridge for a few hours.

Then when it was time to make my dinner, I cut out three sections of meatloaf, topped them with Sir Kensington's Gourmet Scooping Ketchup, and returned them to the oven for a bit, adding globs of goat cheese for the last two or three minutes.

I placed the mini meatloaf patties on small potato rolls and added arugula and pickled red onions.

The pastrami/pepper turkey/cole slaw sandwich I made last weekend was the best sandwich I have made all year. This meatloaf sandwich is second. The meat was the same high-quality stuff that I am accustomed to at Taylor's. And the other flavors all played beautifully off of each other: the tart onions, the peppery arugula, the creamy goat cheese, and of course the Sir Kensington's ketchup. (Not surprisingly, it added a depth of flavors to the beef that normal ketchup can't do.)

There is even some meatloaf left, which will undoubtedly be my lunch breakfast today.