“This is Better Than My Mom’s Meatloaf” — Guy Discovers a Storybook Gem in Chehalis

Guy Fieri doesn’t hand out compliments like that lightly. But after one bite of the meatloaf panini at Once Upon A Thyme in Chehalis, Washington, he had to apologize to his mother. “One bite sings pesto garden bright, and the other side sings old school old world Italian meat sauce,” he said, marveling at how the sandwich delivered two completely different flavor experiences in a single bite.

A Single Mom’s Whimsical Kitchen

Once Upon A Thyme is run by Joy, a single mom with an all-female staff who does things her way. As Guy put it, the restaurant is “her style, her energy, her attitude — kind of like right out of a storybook.” The place has earned a reputation for comfort food that goes beyond the expected, and locals call it “a diamond in the rough.”

Building the Meatloaf Panini From Scratch

This isn’t your average meatloaf sandwich. Joy starts with local Italian sausage and grass-fed beef, then adds eggs from her own chickens, lots of onions, and gluten-free crumbs so everyone can enjoy it. The seasoning is where things get interesting: ketchup, Italian parsley, minced garlic, plenty of Italian seasoning, salt, pepper, Worcestershire sauce, and — Joy’s signature touch — fennel oil. “I really like fennel flavor,” she explained, adding “maybe a little more, just because we can.”

The mixture gets formed into small football shapes and roasted at 325°F for 15 minutes. But that’s just the beginning. Similar to how chefs layer flavors in dishes like a Filet Sandwich, Joy builds complexity by adding a homemade meat sauce.

The Meat Sauce That Makes It Sing

Joy’s meat sauce starts with olive oil, carrots, and onions. “You don’t need to use sugar, you can use carrots — that’s how my grandfather taught me,” she told Guy. In goes garlic, Italian parsley, Italian seasoning, and cooked Italian sausage. After simmering for about 15 minutes, she adds red wine, salt, pepper, and ground deli meats — everything from pastrami to roast beef to salami. She even smokes her own corned beef in-house. Tomato and tomato paste finish the sauce.

The pesto is equally homemade: kale from a friend’s farm, fresh basil, Parmesan cheese, garlic, and salt, all buzzed together with a drizzle of olive oil.

Assembling the Masterpiece

On rustic bread, Joy spreads mayo to seal against the meat sauce, then layers on the kale basil pesto. Meat sauce goes on top, followed by the chunky, rustic meatloaf. Guy loved the texture: “I love how chunky and rustic it is.” Caramelized onions and creamy Havarti cheese complete the build before it hits what Guy called “one busy panini press.”

The finished sandwich reminded Joy of her grandfather’s Italian deli creations. “It just makes my heart sing,” she said.

Tips From Joy’s Kitchen

Use carrots for sweetness: Skip the sugar in meat sauce and let carrots provide natural sweetness instead.

Add fennel oil for depth: A small amount of fennel oil gives meatloaf an unexpected Italian character.

Seal your bread: A layer of mayo on the bread prevents meat sauce from making it soggy.

If you’re a fan of comfort food with creative twists — like PUMPKIN BREAD French Toast or spots featured in Can’t Stay Away from This “Trucker’s Par — Once Upon A Thyme belongs on your list.

Find Once Upon A Thyme and other Triple D destinations in our restaurant directory.