Mutha Heffer Sandwich (Meatloaf Sandwich)

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White Bread:

10 pounds high-gluten flour, plus more for dusting

3 1/2 ounces salt 

2 ounces yeast 

10 cups water

1 1/4 cups heavy cream 

1 cup honey 

Meatloaf:

6 pounds ground chuck and brisket

6 pounds ground pork 

3 pounds ground veal 

8 cups ketchup 

6 cups breadcrumbs 

2 cups brown sugar 

1/2 cup Italian seasoning blend 

1/2 cup seasoned salt (kosher salt, cracked black pepper, garlic powder, onion powder) 

1/2 cup Worcestershire sauce 

3 green bell peppers, chopped

3 red bell peppers, chopped

2 jumbo yellow onions, chopped

15 eggs, beaten

Meatloaf Glaze:

3 cups ketchup

2 cups brown sugar 

1 cup Worcestershire sauce 

SNS Sauce:

1 1/2 cups mayonnaise

1/4 cup Dijon mustard 

1 tablespoon Cajun seasoning 

1/2 tablespoon chopped garlic 

Heirloom Tomato Jam:

4 pints heirloom tomatoes, chopped

3 packs tomato medley, chopped

1 white onion, chopped 

4 cups sugar 

1 cup apple cider vinegar 

2 rosemary sprigs, leaves stripped 

Salt and ground black pepper 

Fried Onion Straws:

Vegetable oil, for frying

Buttermilk, as needed

Hot sauce, such as Texas Pete 

1 cup all-purpose flour 

1 tablespoon garlic powder 

2 teaspoons onion powder 

Salt and ground black pepper 

1 sweet onion, cut into thin rings

Meatloaf Sandwich:

2 slices Texas toast (double-thickness sliced bread)

One 1/2-inch-thick slice meatloaf (about 6 ounces) 

2 ounces SNS sauce 

3 slices candied bacon

1/4 cup fried onion straws

2 tablespoons heirloom tomato jam

1/2 cup baby arugula