Ingredients
Scale
For the Biscuits
- 1 heaping cup grated potato*
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 6 tablespoons very cold unsalted butter, plus 2 tablespoons unsalted butter, melted
- 1/2 cup shredded sharp cheddar cheese
- 1 cup buttermilk
For the Meatloaf
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2/3 cup panko bread crumbs
- 1/4 cup whole milk
- 1 pound ground turkey
- 1 heaping cup grated potato
- 1 large egg, lightly beaten
- 1/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
For the Topping
- 1/3 cup ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons lightly packed brown sugar
- pinch of salt
For the Sandwich
- Iceburg lettuce leaves
- 3 tomatoes, sliced
Instructions
- *Wrap a large russett potato in foil and bake until tender through. Test by inserting a knife through the potato until it is soft throughout. This takes about 40 to 50 minutes depending on the size of your potato. Remove from the oven and allow to cool completely before peeling.
- (I baked my potato the day before making these biscuits and meatloaf and the cooled potato was easy to grate on a box grater.)
- To make the biscuits, first place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, toss together flour, baking powder, baking soda, salt, and pepper. Add the cold butter and cut the butter into the mixture using a pastry blender or potato masher until the dough resembles coarse crumbs the size of peas.
- Add the grated potato and cheese and toss to combine
- Add the buttermilk and stir with a wooden spoon until the dough just comes together. It may be sticks, but don’t panic. Transfer to a well-floured work surface and knead a few times to smooth out. Fold the dough onto itself about 4 times, turning clockwise after each fold and patting the dough with your hands until it’s about 3/4-inch thick.
- Use a 2-inch round biscuit cutter to cut rounds. Re-rolling any scraps to make more biscuits.
- Place on a prepared baking sheet and brush generously with melted butter. Sprinkle with salt and pepper.
- Bake biscuits for 12 minutes until risen and golden. Allow to rest on the pan until cool enough to handle.
- To make the meatloaf, reduce oven temperature to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- In a small skillet over medium heat, warm olive oil. Add onions and saute until they are transluscent and begin to brown, about 5 minutes. Add the garlic and saute 2 minutes more. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine breadcrumbs and milk. Let stand for about 5 minutes. Add the turkey, grated potato, egg, ketchup, Worcestershire, salt, pepper, and onion and garlic mixture.
- Mix by hand or with a wooden spoon until thoroughly combined.
- Use a large cookie scoop to portion balls into prepared baking sheet. Balls will be about 1/3 cup in size. Use your hands to pat into a roughly 2-inch disk, leaving about 2-inches in between each patty.
- In a small bowl whisk together ketchup, mustard, brown sugar and salt. Brush the top of each patty with mixture.
- Bake for 25 to 30 minutes until cooked through. Allow to cool just slightly before assembling the sandwiches.
- To assemble the sliders, split each biscuit in half. Brush half of the biscuits with mustard if you’d like. Top with a meatloaf patty, tomato slices, and a few lettuce leaves. Top with the top biscuit and skewer with a pick. Enjoy slightly warm.
Nutrition
- Serving Size: 4