Best Perfect Meatloaf Sandwich Recipes

PERFECT MEATLOAF SANDWICH

Perfect Meatloaf Sandwich image

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

Ingredients

1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
2 teaspoons olive oil, divided
2 slices sourdough bread or 2 slices white bread
1 teaspoon grainy mustard, to taste
1 teaspoon ketchup, to taste
1 slice monterey jack cheese

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

CLASSIC MEATLOAF

Classic Meatloaf image

Not your average blue-plate special, this meatloaf recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Number Of Ingredients 15

Ingredients

3 thick slices white bread, torn into large pieces
2 garlic cloves, chopped
1 medium onion, chopped
1 celery stalk, chopped
1 medium carrot, chopped
1/2 cup flat-leaf parsley
12 ounces ground beef chuck (90 percent lean), preferably pasture-raised
12 ounces ground pork, preferably pasture-raised
12 ounces ground veal, preferably milk-fed
1 large egg
3/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar

Steps:

Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

MEATLOAF THAT DOESN'T CRUMBLE

Meatloaf that Doesn't Crumble image

I have tried and tried meatloaf recipes they all fall apart before you get them out of the pan. This meatloaf is very good and sticks together to be served. Leftover meatloaf makes wonderful sandwiches with mayonnaise.

Provided by SMURF12535

Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes

Time 2h30m

Yield 10

Number Of Ingredients 12

Ingredients

1 green bell pepper, seeded and cubed
1 medium onion, roughly chopped
3 small stalks celery
1 ¼ pounds ground beef
1 pound mild pork sausage
1 ½ cups cracker crumbs
1 (1 ounce) envelope dry onion soup mix
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried sage
1 ½ cups milk
½ cup ketchup

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

Nutrition Facts : Calories 413 calories, Carbohydrate 22.7 g, Cholesterol 67.9 mg, Fat 27.6 g, Fiber 1.1 g, Protein 17.8 g, SaturatedFat 10.3 g, Sodium 790.3 mg, Sugar 5.5 g

SOUTHERN-STYLE MEATLOAF SANDWICH

Southern-Style Meatloaf Sandwich image

A popular southern way to make meatloaf sandwiches is to use butter or margarine instead of mayo. This great sandwich is a favorite for lunches and picnics. You can add lettuce, if you like, but it's good without "adornment".

Provided by Stella Mae

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 slice of leftover meatloaf, thick, straight from the fridge
ketchup, drizzled over slice
bread and butter pickles
2 slices bread, I like white bread
butter
salt and pepper

Steps:

Slather both slices of bread with butter.
Add the meatloaf slice and additional seasonings.
Cut in half and pack in a lunch or eat right away!

Nutrition Facts : Calories 337, Fat 13.8, SaturatedFat 5, Cholesterol 77.3, Sodium 394.9, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 25.9

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