Hoisin Glazed Meatloaf Sandwich with Ginger Slaw

Preheat your oven to 375°F (190°C).

In a large bowl, combine the ground beef, pork sausage, eggs, breadcrumbs, salt, pepper, 2 tbsp puréed garlic, 2 tbsp puréed ginger, most of the minced jalapeño (reserve a little for the slaw), chopped parsley, 1/4 cup soy sauce, 1 tbsp sesame oil, and optional MSG. Mix with your hands until just combined, being careful not to overwork the meat.

Line a baking sheet with parchment paper. Form the meat mixture into a large, flat loaf on the prepared sheet.

Brush the entire surface of the meatloaf with hoisin sauce, then sprinkle generously with sesame seeds.

Bake for 45-50 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).

While the meatloaf bakes, prepare the slaw dressing. In a blender, combine the neutral oil, rice wine vinegar, remaining 1 tbsp puréed ginger, remaining minced jalapeño, sugar, Dijon mustard, 1 tsp sesame oil, 1 tbsp soy sauce, and a pinch of salt. Blend until smooth and emulsified.

Place the coleslaw mix in a large bowl. Pour the blended dressing over the slaw and toss well to combine. Set aside to marinate.

In a small bowl, whisk together the mayonnaise and teriyaki sauce until smooth to create the teriyaki mayo.

Once the meatloaf is cooked, let it rest for a few minutes before slicing it into thick, sandwich-sized pieces.

Heat a griddle or large skillet over medium-high heat. Sear the meatloaf slices on both sides until they are browned and crispy.

Toast the hoagie rolls.

To assemble the sandwiches, spread a layer of teriyaki mayo on the toasted buns. Place a crispy meatloaf slice on the bottom bun, then top with a generous amount of the sesame ginger slaw. Place the top bun on and serve immediately.

Serve with sweet potato fries, if desired.