SERVES:
makes one 9 x 5-inch loaf pan
INGREDIENTS:
2 pounds ground beef
1 large clove garlic, minced
1/4 cup finely diced onion
2 - 3 tsp chopped fresh thyme (or 1/4 tsp dried thyme)
1 1/2 cups 1/4-inch cubed white country bread
1 large egg
1/3 cup barbecue sauce
2 - 3 tsp Dijon mustard
1/2 cup half and half
salt and pepper as desired
to serve:
slider rolls as needed
1/2 slice bacon per slider, cooked crisp
sliced pepperjack cheese as needed
barbecue sasuce as needed
PROCEDURE:
Preheat the oven to 350 degrees and use a large mixing bowl to combine 2 pounds of ground beef with a small minced clove of garlic, 1/4 cup finely diced onion, 2 - 3 tsp of fresh chopped thyme, 1 1/2 cups finely cubed white bread, add 1 large egg, 1/3 cup barbecue sauce, 2 - 3 tsp Dijon mustard, 1/2 cup of half and half, salt and pepper to taste and mix to combine.
At this point, transfer it to a 9 x 5-inch loaf pan, press it down a bit and place it into the oven on top of a baking tray.
That will take an hour or more to bake and it needs to be 160 - 165 degrees in the center when it's done and, at some point, you'll need to cook off some bacon if you're using it and you can do that at the same time on a baking tray on a sheet of parchment paper in the 350 degree oven.
Keep your eye on the bacon, it will take about 30 - 35 minutes to cook this way and, once the meatloaf is 160 degrees in the center, you need to let it rest and set up a bit before slicing it.
Then cut some of the meatloaf into 1/2 thick slices the same size as your rolls, top those with a slice of pepperjack cheese and pop that into the oven on a baking tray to melt the cheese.
Then serve them up with some bacon and barbecue sauce.
HINTS:
The meatloaf is easier to slice if made a day ahead of time and kept in the fridge until ready to top with cheese and heat through.
Cook the bacon in a pan or two on the stovetop instead of in the oven if you like.