Meatloaf is so blah, until it met Dat’l Hook Ya! A interesting take on an old classic.

1 large sized Onion (thinly slice, mince about 3 tbsp)

10oz ground Beef

1/4 cup Panko

1 tsp Garlic powder

1 tsp Chicken stock concentrate

1 tsp Wasabi

4 tbsp Mayo

2 tsp Dijon Mustard

Sour Dough Bread

2 Tbsp Dat’l Hook Ya Sauce

1 tsp Dat’l Hook Ya Blackened seasoning

Olive oil

Beer

Butter

Preheat oven to 425 degrees. In a bowl add beef, blackened seasoning, panko, chicken stock concentrate, garlic powder, minced onion, 1 tsp dijon mustard, and 1 tbsp Dat’l Hook ya. Mix and form into patties around an inch thick. Place in a baking sheet with sides to keep juices form rolling off and coat with remaining Dat’l Hook Ya sauce. Bake on the middle rack 15-18 minutes. While the meatloaf is cooking, heat a medium sized pan to medium heat and coat with olive oil. Add in sliced onion and cook until browned and softened. Cook around 8 min. Sprinkle on some blackened seasoning. At this point add a splash of beer and cook until it looks like its getting a jam coat. You may need to do a few splashes but cook off each splash so not to watery. You will know when you’ve done enough splashes of beer/ cook off cycles as the onions will start to look caramelized. Don’t go crazy with the beer, less is more here. Once cooked take off heat and place into a bowl. Using the pan from the onion add butter to coat the pan and add in sliced sour dough bread. Toast each side around 2-3 minutes. Add butter as needed to keep the bread toasting. Set bread aside. In a separate bowl add mayo, wasabi, 1 tsp dijon mustard and mix. Remove patties from the oven and place onto the bread slice, top with onions and sauce. Enjoy!!!