Texan meatball subs with corn salad

Marinate the mince in Texan BBQ marinade, mix till combined. Set aside and marinate in the fridge for 30 mins.

Preheat oven to 180°C. Grease a 9cm-deep, 9cm x 22cm (base) loaf pan. Line base and sides with baking paper, extending paper 2 cm above edges on all sides. Line a baking tray, with sides, with baking paper.

Place marinated mince, breadcrumbs, onion, and egg in a large bowl. Mix well. Season with salt and pepper. Press meatloaf mixture into prepared pan. Turn pan upside-down onto prepared tray, leaving the loaf pan covering the meatloaf—Bake for 20 minutes.

Combine tomato sauce, brown sugar, apple cider vinegar and mustard in a small bowl—season with salt and pepper. Remove meatloaf from oven. Remove loaf pan. Brush meatloaf with tomato sauce mixture. Bake meatloaf for 15 to 20 minutes or until lightly browned and cooked through.

Meanwhile, heat a chargrill pan or barbecue grill on high. Spray corn with oil. Cook corn, turning, for 8 to 10 minutes or until lightly charred and tender. Transfer to a board. Stand for 5 minutes or until cool enough to handle—cut corn kernels from cobs. Combine coleslaw, mayonnaise and sour cream in a bowl—season with salt and pepper. Thinly slice meatloaf. Fill buns with coleslaw, meatloaf and charred corn. Sprinkle with coriander leaves. Serve