We celebrated Mr. O’s birthday on Saturday! Although we went out and had a fun evening with friends at the driving range and dinner, for lunch we made one of his favorites. And they are so easy, I couldn’t not share them. At our house, we call these “Silver Dollars”. I don’t know why. This is one of his families recipes, so I just go with it. Although a more accurate description would be “Meatloaf on Toast”. Maybe that’s why they call them “Silver Dollars”.
Doesn’t sound exciting? Well, they’re not. But they sure are tasty!
Step one: Make your favorite meatloaf mixture. Mr. O prefers a 2 to 1 mix of beef and pork, with a couple crushed buttery crackers, a good sprinkling of breadcrumbs, an egg, a dash of Italian season, garlic salt, and red pepper flakes, a good squirt of ketchup and mustard, and a little salt and pepper. I tend to lean toward all beef, a few crushed saltines, an egg, a mix of Worcestershire sauce/steak sauce/Heinz 57, a little chopped onion, and a sprinkling of garlic salt and pepper. So really, whatever you like will work. Go crazy – add some cheese or whatever else trips your trigger.
Image may be NSFW.
Clik here to view.
Step 2: Toast and butter some bread. Enough to fill a 4-sided sheet pan lined with foil with a cooling rack inside. I think ours held six slices or so. Whatever bread you like. This time we used a thin white bread and a nice rye. Because that is what we had.
Step 3: Cut the toast into quarters.
Step 4: Smoosh about a meatballs worth of the meat mixture onto the bread, making sure to cover the entire top of the bread to protect it in the broiler. Keep the meet mixture an even depth on the toast so it cooks evenly and all the way through. No lumps, please.
Image may be NSFW.
Clik here to view.
Step 5: Arrange the bread slices in an organized geometric pattern on the rack in the pan (or however works best for you to get them all meat-side up and in the oven).
Image may be NSFW.
Clik here to view.
Step 6: Pop them under the broiler for 10-15 minutes until golden brown and cooked through.
Image may be NSFW.
Clik here to view.
Step 7: Enjoy! Dunk ‘em in some condiments if you so prefer (I just eat them straight up out of the oven, and burn my tongue EVERY time). Try not to eat them all yourself in one sitting. They actually reheat pretty well! And sharing is nice.
Mr. O and I thought that these would make a pretty good party appetizer, too, but we weren’t really able to make it work logistically in our minds. Either we would be elbow deep in meat mix when our guests arrive, or we make them up ahead of time and risk the bread getting mushy before they go in the broiler. Maybe cook them up and keep them warm in a slow cooker? If you’ve got any thoughts, tips or tricks, I’d love to hear them! Until then, we will just enjoy these tasty morsels as a meal.
Image may be NSFW.
Clik here to view.
