Meat Loaf Club Sandwiches Recipes

MEATLOAF SANDWICHES

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.

MEATLOAF CLUB SANDWICH

Steps:

• 1. Preheat the oven to 375 degrees, Line a baking sheet with a wire rack, In a food processor, pulse the chopped bacon with the garlic cloves until minced, Add the bread crumbs, Parmesan, milk, egg, thyme, rosemary and hot sauce, season generously with salt and pepper and process to a paste, Transfer the paste to a medium bowl and knead in the ground sirloin,.
• 2. Preheat a griddle or grill pan, Spread the meat mixture evenly on 4 slices of the white bread, Top with another 4 slices of bread and brush both sides of the sandwiches with olive oil, Brush the remaining 4 slices of white bread lightly with olive oil and set aside, Place the sandwiches on the griddle and top with a heavy skillet. Cook over moderate heat, turning the sandwiches once, until they are golden, about 6 minutes total. Transfer the sand-.
• wiches to the rack and bake until the meat is cooked through, about 8 minutes longer.
• 3. Meanwhile, in a medium skillet, cook the remaining 8 slices of bacon until crisp, about 6 minutes, Drain on paper towels, Toast the remaining 4 slices of white bread on the griddle until golden, about 2 minutes per side,.
• 4. In a small bowl, blend the mayonnaise with the chopped chipolte chile, Spread the mayonnaise on the meatloaf sandwiches and top with the bacon, tomatoes, lettuce and toasted bread,.
• Cut each sandwich in half. Secure each half with a toothpick and serve with cornichons and mustard.

ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH

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.

MEATLOAF SANDWICHES

Steps:

• Place meat loaf slice between 2 slices of cheese and 2 slices of bread.
• Brush outside of sandwich with olive oil.
• Over medium low heat cook sandwich in skillet, turning (3-5 minutes per side).

MEAT LOAF CLUB SANDWICHES

Steps:

• Preheat the oven to 375°F
• Line a baking sheet with a wire rack.
• In a food processor, pulse the chopped bacon with the garlic cloves until minced.
• Add the bread crumbs, Parmesan, milk, egg, thyme, rosemary and hot sauce, season generously with salt and pepper and process to a paste.
• Transfer the paste to a medium bowl and knead in the ground sirloin.
• Preheat a griddle or grill pan; spread the meat mixture evenly on 4 slices of the white bread.
• Top with another 4 slices of bread and brush both sides of the sandwiches with olive oil.
• Brush the remaining 4 slices of white bread lightly with olive oil and set aside.
• Place the sandwiches on the griddle and top with a heavy skillet.
• Cook over moderate heat, turning the sandwiches once, until they are golden, about 6 minutes total.
• Transfer the sandwiches to the rack and bake until the meat is cooked through, about 8 minutes longer.
• Meanwhile, in a medium skillet, cook the remaining 8 slices of bacon until crisp, about 6 minutes; drain on paper towels.
• Toast the remaining 4 slices of white bread on the griddle until golden, about 2 minutes per side.
• In a small bowl, blend the mayonnaise with the chopped chipotle chile.
• Spread the mayonnaise on the meatloaf sandwiches and top with the bacon, tomatoes, lettuce and toasted bread.
• Cut each sandwich in half; secure each half with a toothpick and serve with cornichons and mustard.