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Smashed Meatloaf Sliders
Jason Santos' Smashed Meatloaf Sliders, Buffalo Cauliflower + Jyll Everman's Beer Brat Reuben Sliders, Beer Brat Pigs in a Blanket with Beer Cheese Dipping Sauce
Nathan Congleton / TODAY
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(31 rated)
Cook time:
Prep time:
10-12 sliders

I love sliders and I love meatloaf so it's only natural that I would combine the two of them together. I added in my favorite condiments — barbecue sauce and mayonnaise — then spiced it all up some slight heat from pepper Jack cheese and gave the whole thing an awesome crunch with corn chips.


  • Meatloaf

    • 1/2 cup finely diced Spanish onion
    • 1/4 cup finely diced green bell pepper
    • 1/4 cup finely diced celery
    • 2 teaspoons minced garlic
    • 1 tablespoon vegetable oil
    • 2½ pounds ground beef
    • 1 cup grated Romano cheese
    • 1 cup Italian breadcrumbs
    • 1 tablespoon Dijon mustard
    • 3/4 teaspoon minced fresh rosemary
    • 1/4 teaspoon minced fresh thyme
    • 1/4 cup minced Italian parsley
    • 2 tablespoons Worcestershire sauce
    • 1/4 cup ketchup
    • 2 eggs
    • 3/4 teaspoon paprika
    • Salt and freshly ground black pepper, to taste
  • Whiskey barbecue glaze

    • 2 cups ketchup
    • 3/4 cup water
    • 1/4 cup whiskey
    • 1/2 cup cider vinegar
    • 1/4 cup light brown sugar
    • 1/4 cup molasses
    • 1/2 tablespoon freshly ground black pepper
    • 1/2 tablespoon garlic powder
    • 1/2 tablespoon Dijon mustard
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon Worcestershire sauce
  • Mushroom Aioli

    • 1 cup cremini mushrooms, pureed
    • 1 shallot, sliced
    • 1 clove garlic
    • 1/2 teaspoon chopped fresh thyme
    • 1 tablespoon butter
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Romano cheese
    • 1 teaspoon sherry vinegar
    • 1 cup mayonnaise
    • Salt and freshly ground black pepper, to taste
  • To serve

    • Vegetable oil
    • Salt and freshly ground black pepper, to taste
    • 10 small slices pepper Jack cheese
    • 10 very soft potato slider buns
    • Whiskey barbecue sauce (recipe above)
    • Mushroom mayo (recipe above)
    • 1 large bag chili-cheese corn chips, crushed


For the meatloaf:

In a small sauté pan cook the onion, peppers, celery and garlic in the oil over medium heat until soft about 3-5 minutes, then let cool.

In a large bowl, mix the cooled vegetables with remainder of ingredients and season with salt and pepper to taste.

For the whiskey barbecue glaze:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring 10-15 minutes.

For the mushroom aioli:

Sauté mushrooms, shallots, garlic and thyme in butter until all of the liquid has been reduced. Remove from heat and cool. Mix with remaining ingredients and season with salt and pepper to taste.

To serve:

1. Portion meatloaf mix into 3- to 4-ounce meatballs. On a hot oiled griddle (or skillet) place meatloaf balls on griddle and smash flat.

2. Season with salt and pepper and let sear for about three minutes on each side or until medium-rare. Melt pepper Jack cheese on top.

3. Place a spoonful of whiskey barbecue glaze on the bottom of the bun then place slider on top. Top with a dollop of mushroom aioli and crushed corn chips. Make some friends!

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