Servings: 8 / Prep time: 15 mins / Cook time: 1 hr 20 mins
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 jar Mölli Acapulco marinade
- ¼ cup apple cider vinegar
- 3 tablespoons dark brown sugar
- 1 tsp kosher salt
- 2 large eggs
- 2/3 cup fine breadcrumbs
- 1/2 cup finely grated Parmesan
- 1 tablespoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds ground beef chuck (15% fat)
- 6 thin strips bacon
- 16 slices white bread
- 8 slices romaine lettuce
- Mayonnaise
Pickled onions
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1 1/2 tsp salt
Directions
- For the pickled onions: whisk apple cider, sugar and 1 1/2 tsp salt and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a glass container; pour vinegar mixture over. Let sit at room temperature for at least 1 hour.
- Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.
- Heat oil over medium in a small skillet. Cook onion, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
- Meanwhile, bring Acapulco marinade, vinegar, 1 tsp salt and brown sugar to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until slightly reduced and syrupy, about 5 minutes. Set Acapulco mixture aside.
- Add 4 tablespoons Acapulco mixture, eggs, breadcrumbs, Parmesan, salt, and pepper to onion; mix to combine. Add beef and mix well with your hands to combine. Transfer meatloaf mixture to prepared pan and form into a long log (about 12″x5″), smoothing surface. Spread reserved Acapulco mixture over top and drape bacon in a crisscross pattern over loaf, tucking underneath. Bake for 70-80 minutes until meat is fully cooked and bacon is crisp. Let rest 10 minutes before slicing.
- To assemble meatloaf sandwich; spread some mayo on bottom bread slice. Place a piece of meatloaf on top. Spread meatloaf with a tsp of Acapulco mixture. Top with lettuce and pickled onions. Provecho!
