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1
For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
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2
In a small bowl, add the milk and bread and set aside.
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3
To the bowl of a food processor, add the rosemary, celery, carrots and onions.
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4
Pulse until the vegetables are medium chopped, about 15 seconds.
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5
In a large bowl, combine the ground bison, pork and veal.
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6
Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine.
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7
Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed.
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8
Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
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9
For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
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10
Spread the glaze evenly over the surface of the meatloaf.
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11
Bake for 40 minutes.
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12
Let cool for 10 minutes before cutting.
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13
For the sandwiches: Preheat a grill to medium high.
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14
Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side.
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15
Spray the insides of the onion rolls with canola spray and grill for 1 minute per side.
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16
Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches.
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17
Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato.
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18
Add a piece of meatloaf and serve immediately.
