Comfort on a bun. arnoldbread brownberrybread oroweatbread f52partner
Make the meatloaf: Heat the oil in a large skillet until it shimmers. Add the onion, celery, and carrot and cook until the vegetables just start to soften. Then add the thyme, fennel seeds, and garlic and cook until fragrant, about 2 minutes. Remove from the heat and let cool slightly.
In a large bowl, combine the cooked vegetable mixture with the hot sauce, salt, pepper, Worcestershire sauce, 1/3 cup ketchup, tomato paste, eggs, parsley, breadcrumbs, and ground beef. Using your hands, mix gently until just combined. Press the mixture firmly into a 9- x 5-inch loaf pan. Spread the remaining ketchup evenly over the top. Bake for about 1 hour, or until the center of the meatloaf reads 155°F on a digital thermometer. Remove from the oven and let cool.
Assemble the sandwiches: When you’re ready to make your sandwiches, toast the buns lightly under the broiler, and leave the broiler on high. While the buns toast, slice four generous slices of cooled meatloaf. Place the bottom buns on a sheet pan and spread a thin layer of mustard on each. Top with a slice of meatloaf and 2 pieces of cheddar. Pop the sheet pan under the broiler for just 1 minute, until the cheese barely begins to melt. Remove from the oven and turn off the broiler.
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