Meatloaf Sliders with Crispy Onions

recipesmeatloaf sliders
Photo courtesy of the Ralph Brennan Restaurant Group

A succulent mixture of “classic meatloaf” with crispy onions and Tobasco-kissed mayonnaise, all in the small but mighty form of a slider. Gone are the days of dry meatloaf, spicy mayo and gently sautéed meat keep this sultry slider juicy. Buttery, toasted brioche buns act like a sponge, soaking up the mixture and giving way to a delightful crispy-gone-soggy texture, complemented by the snappy frizzled onions. Decadent and filled with flavor, these sliders will have you coming for “just one more.”

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10 Sliders

  • 4 tablespoons canola oil, divided
  • 1 cup yellow onion, minced
  • 1 teaspoon garlic, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • 1 teaspoon thyme, dried
  • ½ tablespoon Cayenne pepper
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Tabasco Mayo (recipe follows)
  • Mini-brioche buns (or any bun of your choosing)
  • Crispy Fried Onions
  • Canola oil for frying
  • 1 Vidalia onion
  • 1 cup flour, seasoned to taste with salt and pepper
  • 2 eggs, beaten
  • Tabasco Mayo
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup vegetable oil
  • 2 teaspoons Tabasco hot sauce

For the Sliders

  1. In a pan over medium heat, add 2 tablespoons of oil and sauté onion and garlic until soft, about 7 minutes. Remove from heat and let cool slightly.
  2. In a medium bowl, combine onion mixture with beef, pork, eggs, and seasonings and mix thoroughly (mixture should be slightly wet). Portion mixture into 4-ounce patties.
  3. Heat remaining oil in a pan over high heat. Working in batches, sear patties to desired doneness, flipping halfway through.
  4. Toast slider buns and spread Tabasco mayonnaise on top and bottom of each bun. Top with sliders and fried onion rings.

For the Crispy Fried Onions

  1. Heat oil in cast iron skillet or fryer until it reaches 350 degrees. Meanwhile, slice onions very thin.
  2. Break apart rings and dredge in seasoned flour, followed by beaten eggs, and again in flour.
  3. Working in batches, fry onion rings until golden brown, about 3 to 4 minutes. Drain on paper towel until ready to use.

For the Tabasco Mayo

  1. Combine yolks, lemon juice, salt, and pepper in a medium bowl and whisk until creamy and emulsified. Slowly drizzle in oil, whisking constantly. Stir in Tabasco hot sauce and chill.
  • Recipe From
    Ralph Brennan Restaurant Group

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