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Glazed Meatloaf Sandwich
Andre Lewis

Glazed Meatloaf Sandwich

Bake the meatloaf in a compact slab so it slices cleanly for sandwiches. A ketchup glaze, griddled onions and toasted sourdough keep this from feeling like leftovers shoved between bread. Cool the loaf briefly before cutting, then rewarm each slice on the griddle.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 slices sourdough bread
  • 1 1/2 lbs ground beef
  • 3/4 cup plain breadcrumbs
  • 1 large egg
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/2 cup ketchup divided
  • 1 tbsp Worcestershire sauce
  • 1 large yellow onion thinly sliced
  • 1 tbsp vegetable oil
  • 1/3 cup mayonnaise

Method
 

  1. Heat the oven to 375°F and line an 8-inch square pan with parchment.
  2. Mix the beef, breadcrumbs, egg, milk, salt, black pepper, 1/4 cup ketchup and Worcestershire sauce just until combined.
  3. Press the mixture into an even 1 1/2-inch-thick loaf in the pan, spread the remaining ketchup over it and bake for 35 to 45 minutes until the center reaches 160°F.
  4. Rest the meatloaf for 10 minutes, then cut it into 6 firm rectangular slices.
  5. Heat the oil on a griddle over medium heat and cook the onion for 8 minutes until browned; move it aside and griddle the meatloaf slices until their centers reach 165°F.
  6. Toast the sourdough on the griddle, spread it with mayonnaise and add one meatloaf slice and browned onion to each sandwich.
  7. Close the sandwiches and cut them once through the middle.