Cherry Bomb Meatloaf Sliders

Ashwood Ridge Apartments in Jonesboro, GA shares this twist on mom’s meatloaf.

Preparation Time 20 minutes Cook Time 55 minutes Serves Servings 4 to 6

Ingredients

Sauce: 1 cup chopped dried cherries 1 cup chicken broth 4 cloves garlic 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 1/2 cup extra virgin olive oil 1 tablespoon hot sauce Salt, to taste

Meatloaf: 1 pound lean ground beef 1/2 cup panko bread crumbs 1/4 cup finely chopped fresh parsley 2 tablespoons minced onion 2 tablespoons pickle relish 1 clove garlic, crushed salt and ground pepper, to taste 1/2 cup beef broth 1 egg, lightly beaten

Spread: 4 ounces cream cheese, softened 4 slices smoked provolone, chopped 2 teaspoons chopped chives 1/2 teaspoon Worcestershire sauce

Serve on 12 Hawaiian or Portuguese sweet dinner rolls, sliced

Preparation

Preheat oven to 350°F. To prepare sauce, combine cherries, chicken broth, garlic, balsamic vinegar and tomato paste in medium saucepan. Cook over medium heat 15 minutes or until thick and bubbly. Remove from heat and pour into food processor; process 2 minutes, drizzling in olive oil and hot sauce until fully emulsified. Season with salt, if desired. Set aside. To prepare meatloaf, break up ground beef into large chunks in medium bowl. Mix in the bread crumbs, parsley, onion, relish and garlic; season with salt and pepper, if desired. Add beef broth and egg, mixing until combined. Place meatloaf mixture diagonally into a 9×13-inch baking pan, making a long log (15 inches long x 2 inches wide). Smooth the top and bake 30 minutes. Brush with 2 tablespoons of sauce to glaze. Bake an additional 15 minutes and remove from oven. Let meatloaf rest 10 minutes before slicing. To prepare spread, combine cream cheese, provolone, chives and Worcestershire sauce in a small bowl, stirring to create a thick spread. To serve, cut meatloaf into twelve, 1-inch-thick slices. Place each slice onto an open roll and top with 1 teaspoon each sauce and spread.