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You know, I really wondered about this one. I found the recipe in one of my favorite places, the Everyday Foods magazine, and at first I thought, this sounds like a fun use for leftover meatloaf. And then I read it more closely and realized that the recipe called for making the meatloaf specifically for the sandwiches.

Hmm. Meatloaf-making is not a short process. It’s not hard, but it’s not short. So in my house, that automatically turns it into a Sunday dinner. I did do a little bit of agonizing about serving the family sandwiches for Sunday dinner. We are a little fast and loose about where and how we eat during the week (eat dinner on the couch while watching Glee? Sure, we can do that!) but on Sundays I do insist on the dining room, the candles, all family members present and accounted for, etc. So…sandwiches? The dog promised me it would be okay, so I went for it.

And oh my goodness. This meatloaf is laced with both horseradish and shredded cheddar cheese, so it is already way ahead of most of its meatloaf brethren. The recipe calls for letting it sit for abut 15 minutes after it comes out of the oven, so by the time it makes it into the sandwich it is still plenty warm, but firm enough to stay intact as you lay it upon some nice country bread and anoint it with ketchup, thin sliced dill pickles and a layer of romaine lettuce.

Meatloaf Sandwiches. It’s what’s for Sunday dinner. Oh yes.

Meatloaf Sandwiches

Yield: 6-8 sandwiches, depending on how much of the meatloaf you eat in advance!

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 tablespoons tomato paste
1 1/2 pounds ground beef or meatloaf mix
1 cup crushed saltines
1 cup grated cheddar
3 eggs
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Country style bread
Lettuce
Sliced dill pickles
Ketchup

Directions

1. Preheat oven to 375.
2. Heat oil in skillet over medium heat and add onions. Cook 5 minutes until softened. Add tomato paste and cook, stirring regularly, for 3 minutes.
3. Mix together beef, onion mixture, crackers, cheese, horseradish, Worcestershire, salt and pepper, using your (well-washed!) hands until just combined.
4. Line a baking sheet with foil or parchment and shape beef mixture into a 9 inch loaf. Bake until cooked through, about 45 minutes. Let rest for 15 minutes (this part is important so your meatloaf cuts properly!)
5. Cut into thick slices and place on bread with pickles, lettuce and ketchup. Top with another slice of bread and serve!

Recipe slightly adapted from Everyday Foods [2]

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Article printed from Framed Cooks: http://www.framedcooks.com