Servings: 8 / Prep time: 15 mins / Cook time: 1 hr 20 mins

Mexican beef & bacon Meatloaf sandwich


  • 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


  1. 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.
  2. Preheat oven to 350°. Line a rimmed baking sheet with foil, then parchment paper.
  3. Heat oil over medium in a small skillet. Cook onion, stirring occasionally, until very soft, about 4 minutes. Transfer to a large bowl.
  4. 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.
  5. 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.
  6. 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!