MeatLoaf Sliders


Meat-Loaf sliders are 2″ thick, baked meatloaf slices that are grilled on location of your tailgate if desired.  Sandwich these slices between Sister Schubert’s Dinner Rolls. Peeking under the slider is a tangy poppy seed slaw.Garnish these with a cherry tomato picked together with a sweet bread & butter pickle.


MeatLoaf Slider Recipe

UT Tailgate-Meatloaf Sliders with poppy seed
  • Author: Liz Bushong
  • Yield: 24 sliders 1x


24  Slider buns

1 pound ground sirloin

1 pound ground chuck

1 cup cubes country bread with crust

1 cup milk (for soaking bread)

2 medium carrots, peeled and cut into chunks

½ medium Vidalia onion, cut into chunks

2 medium celery stalks, cut into chunks

1 cup grated parmesan cheese

1 can diced basil, garlic tomatoes-drained

1 ½ teaspoons salt and pepper

1 teaspoon dried oregano or Italian seasoning

2 tablespoons olive oil


  1.  Preheat oven to 375 degrees.
  2. Line 9 x 13 pan with Reynolds oven bake parchment. Set aside. In small bowl, pour milk over bread cubes.
  3. Soak bread until soft, squeeze bread to remove excess milk.  Place bread into large mixing bowl.
  4. With a food processor and steel blade, process carrots, celery and onion until finely ground.  Add this mixture to the bread, add all remaining ingredients.
  5. Using hands form loaf into a 2 inch thick oblong loaf. Place in 9 x 13 inch pan.  Top with glaze. Bake one hour and 15 minutes.
  6.   Let rest in pan 10 minutes before removing from pan and cutting into 2 inch squares.  Serve with small slider buns.


To assemble:  Slice buns in half, place 2 x 2 inch slice of meatloaf on roll. Top with poppy seed slaw * if desired.  Garnish with pickle and cherry tomato pick.

Tested:  Sister Schubert Slider Rolls


Poppy Seed Slaw Dressing Recipe

UT Tailgate-Meatloaf Sliders with poppy seed

Home made slaw dressing for meatloaf sliders

  • Author: Liz Bushong


1 orange bell pepper, seeded and diced

1 red bell pepper, seeded and diced

1 small Vidalia onion, diced

1 medium head of cabbage, shredded

1 cup Briannas Poppy Seed dressing

½ teaspoon salt and white pepper

½ teaspoon celery seeds- optional


  1. In food processor with shredding disc, shred cabbage.
  2. Place in medium sized bowl, add diced peppers and onion, spices and dressing.
  3. Refrigerate until serving.


Tailgating Tip: Cover and keep slaw refrigerated until ready to serve, then place on bowl of ice to keep chilled.  Do not leave slaw out of refrigeration for more than one hour. Can be served with Meatloaf sliders.



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