Melissa Sperka is the creator of Melissa’s Southern Style Kitchen. After winning the National Just a Pinch Flour Power! baking contest, she also gained national attention with her blue ribbon Nested Potato Skins, featured in Southern Living Magazine. To Melissa, “Southern style” isn’t just about regional food, but about serving homemade dishes with grace, charm, and a healthy dose of Southern hospitality.
Meatloaf is standard fare at diners and potluck events. It’s not surprising: the variations are endless and it’s a filling, budget-friendly meal. I can’t remember a single family get-together in which meatloaf didn’t grace our table in one form or another. So I learned very early on in life that meatloaf was a dish to love!
Part of our love for meatloaf was being able to transform the leftovers into a desirable meatloaf-sandwich snack for later in the day. Secretly, I often thought it was the best part of the meal. These barbecue meatloaf sliders allow you to skip the main course, transporting you straight to the meatloaf-sandwich part of the meal. And if you want a more traditional meatloaf recipe, here’s mine.
Barbecue Meatloaf Sliders
For the meatloaf:
- 12 potato dinner rolls
- ½ cup mayonnaise, (optional)
- 1¼ lb extra lean ground beef
- 1 large egg, lightly beaten
- ¼ cup chili sauce
- ¼ cup buttermilk
- ¼ cup Panko breadcrumbs
- ¼ cup sweet onion, finely minced
- 1 tsp barbecue seasoning, (such as McCormick's Smokehouse Maple)
- ½ tsp garlic salt
- ¼ tsp onion powder
- ¼ tsp black pepper
For the tangy tomato glaze:
- ⅔ cup chili sauce
- 4 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- ½ tsp barbecue seasoning
Preheat the oven to 425°F. Spray a broiler pan or oven-safe grill pan liberally with cooking spray. Set aside.
Slice the potato dinner rolls in half, cover and set aside.
Mix together the ground beef, beaten egg, chili sauce, buttermilk, breadcrumbs, minced onion, and seasonings. Using your hands, mix until the ingredients are evenly distributed.
Divide the meatloaf mixture into 12 equal portions and form into patties approximately ¾ inches thick.
In a small mixing bowl, mix together the ingredients for the tangy tomato glaze.
Place the meatloaf patties onto the broiler pan and drizzle with ½ of the glaze.
Bake for 20-22 minutes until no pink remains and the juices run clear.
Remove from the oven, drizzle with the remaining glaze, and serve on warm potato rolls, with mayonnaise if desired.