Meatloaf Sandwich from Trollhunters Recipe (with Video)

For Ciabatta Rolls
1. Combine the starter ingredients in a sealable container. Mix with a spatula until a homogeneous paste forms.
2. Allow the starter to sit at room temperature overnight.
3. Once the starter is ready, in the bowl of a stand mixer, combine the starter with the dough ingredients.
4. Mix the dough using the paddle attachment for 8-10 minutes or until the dough clears the sides of the bowl. The dough will be very sticky.
5. Using wet hands, transfer the dough to a well greased bowl for proofing. Cover the bowl with a dish towel or a plate.
6. Allow the dough to proof for a total of 2 hours. During the first hour of proofing, lift and fold the dough every 20 minutes to strengthen the gluten structure. Allow the dough to rise for the remaining hour uninterrupted.
7. Transfer the dough to a well-floured work surface. Gently stretch the dough into a rectangle. Cut the rectangle into three even pieces.
8. Transfer the portioned dough onto a well floured sheet tray lined with parchment paper. Make sure to leave 2-3 inches of space between each piece of dough. Dust the dough with more flour and cover them with a dry dish towel. Let the loaves proof for 45 minutes - 1 hour or until puffed.
9. While the dough is proofing, preheat the oven to 450 °F and place a pizza steel or baking tile on the center rack of the oven.
10. Transfer the piece of parchment with the ciabatta rolls to the backside of a sheet tray or a pizza peel. Gently, slide them onto the preheated pizza steel or stone.
11. Bake for 15 - 20 minutes or until golden brown and crispy. Carefully, remove the rolls from the oven using a pizza peel or heat-proof spatula and let them cool completely on a wire rack.
For meatloaf sandwich
1. Prepare a 9-inch loaf pan with a light coating of nonstick spray and a layer of parchment paper. Preheat the oven to 350 °F.
2. In a large pan, preheat the oil. Add the mushrooms and cook for 4-5 minutes or until they have released all of their water. Deglaze the pan with the balsamic vinegar. Toss to coat the mushrooms, then allow them to cool and reserve until ready to use.
3. In a small bowl, combine the boiling water and ⅔ cup of the sun dried tomatoes. Cover the bowl with a plate or dish towel and let the tomatoes rehydrate, about 15-20 minutes.
4. In a blender, combine the rehydrated tomatoes, ketchup, honey, brown sugar, white balsamic vinegar, and tomato paste. Blend until the mixture is smooth, about 1-2 minutes. Reserve this mixture for the glaze.
5. Combine the buttermilk, bread crumbs, eggs, parsley, spices, and the remaining ⅓ cup of sundried tomatoes in a medium bowl. Let the mixture hydrate for 10 minutes.
6. In a large bowl, combine the vegetables, beef, lamb, veal, cooled balsamic mushrooms, tomato paste, fish sauce, and buttermilk mixture.
7. Gently fold the ingredients together with your hands. Try to avoid squeezing the meat as much as possible while still achieving a homogenous mixture.
8. Press the meatloaf mixture into the prepared loaf pan.
9. Bake the meatloaf for 15 minutes, then brush it with about half of the reserved glaze.
10. Bake for an additional 15 minutes, and then brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking until the internal temperature reaches 155 °F, about 20-30 minutes.
11. Remove the meatloaf from the oven and allow it to cool on a rack for 10 minute before slicing.
12. Once slightly cooled, slice and fill the ciabatta rolls with the meatloaf and top with string cheese. Optionally, wrap the sandwich in parchment paper and place it back into the oven for 5 minutes. Slice the sandwich in half and serve.