ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH
The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 sandwiches, plus lots of extra meatloaf
Number Of Ingredients 22
Steps:
- For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
- In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
- For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.
- For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.
PERFECT MEATLOAF SANDWICH
This recipe was published in a 1999 issue of Wine Enthusiast magazine. I find myself making meatloaf just so I can make these sandwiches. I hope you like them, too! Sometimes I use mozzarella cheese instead of Jack. These taste great with potato chips or french fries & a dill pickle on the side. Yum!
Provided by Princess Pea
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread 1 slice of bread with mustard.
- Spread the other slice of bread with ketchup.
- Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
- Put browned meatloaf slice on the mustard-smeared bread.
- Put a slice of cheese on top of the meat loaf.
- Cover with the ketchup-smeared bread.
- Heat remaining 1 teaspoon olive oil in skillet or on griddle.
- Grill the sandwich over medium heat on both sides, until golden.
Nutrition Facts : Calories 766, Fat 32.2, SaturatedFat 11.9, Cholesterol 102.3, Sodium 972.9, Carbohydrate 73.9, Fiber 3.2, Sugar 4.6, Protein 44.2
MEATLOAF SANDWICHES
Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
- On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.
Nutrition Facts : Calories 416 g, Fat 19 g, Fiber 3 g, Protein 28 g
COLD MEATLOAF WITH SQUASHED TOMATO & PEPPER SALSA
Thickly slice this meatloaf and serve in rolls as a picnic burger, or on its own as a tasty and economical cold cut
Provided by Jane Hornby
Categories Lunch, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
- Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
- Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
- Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.
Nutrition Facts : Calories 472 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium
MEATLOAF SANDWICHES
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, combine chopped onion, garlic, parsley, egg, and 1/3 cup ketchup. Add breadcrumbs, beef, and pork. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix until well combined.
- Place mixture in a 6-cup capacity loaf pan (8-by-4-inch). Pat gently to form a rounded top; do not pack.
- Bake meatloaf 50 minutes. Remove from oven; brush with remaining 1/3 cup ketchup. Return to oven; bake until an instant-read thermometer inserted in center of loaf registers 160 degrees, 10 to 20 minutes. Cool meatloaf 10 minutes in pan before removing.
- Cut warm or cold meatloaf (see note) into 6 portions; place one on each of 6 slices of bread. Layer with lettuce and red onion, if using, and top with another slice of bread. Serve with additional ketchup, if desired.
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