The Best Meatloaf Sandwich Ever.

by Nealey on April 23, 2010

Meatloaf Sandwich

Most girls spend their hard-earned cash on clothes, purses, and shoes. I’m not most girls. Give me a paycheck and I head straight to Sur la Table. Or the farmers’ market. Or both. And you should see my cookbook collection. Oh Lordie, I may personally keep Amazon in business. 

But currently Walt and I are on a budget. Turns out, moving across the country is expensive. So is rent. And bills. And gas. So until I’m gainfully employed, I’ve got to keep it all in check.  Mainly so Walt doesn’t break up with me. This however, means no stinky cheese, no Italian reds, and especially no impulse Ferrero Rocher in the checkout aisle. It also means Kroger discount cards, strictly adhering to grocery lists, and actually eating our leftovers instead of watching them grow (both literally and figuratively).

So you may be wondering how my negative bank account correlates to a meatloaf sandwich. Well, this meal came about from a pantry/freezer raid. Back when I had some cash in my pocket, I stocked up on extra meat and threw it in the freezer. Brilliant! So I had some beef and pork. And I actually am the type to keep bread, onions, potatoes, and eggs on hand at all times. 

Normally I concoct a pretty fancy meatloaf that involves specialty sausages, a variety of sauteed veggies, and a multitude of steps. This is not that recipe. This, my friend, is a dump-in-the-pot type of meatloaf, and a most delicious one at that. To sum it up, the first thing that came to mind after a few bites was, “Man, this is soooo good. I can’t wait until lunch tomorrow, ’cause this is going to make the best meatloaf sandwich ever.” Yep, that’s me. Always thinking about the next meal. 

If only leftovers were  always this good…

Perfect Meatloaf

Source: Adapted from My Mother’s Southern Kitchen by James Villas

1 pound ground beef
1 pound ground pork
1 large onion, finely chopped
4 – 6 slices white bread, moistened with water and squeezed dry
1/4 cup ketchup, or more to taste
2 tablespoons worcestershire sauce
Kosher salt and pepper, to taste
2 eggs, lightly beaten
Additional ketchup for topping (optional)

Preheat oven to 350 degrees.

In a large mixing bowl, combine all of the ingredients and mix well with your hands. Scoop mixture into a metal loaf pan, and flatten top. Pour ketchup on top and smooth with a spatula. Bake for 1 hour and 15 minutes. Serve with a side of mashed potatoes. YIELDS: 8 Servings.

For the ultimate meatloaf sandwich, toast white bread slices. Add mashed potatoes and and top with meatloaf.

{ 6 comments… read them below or add one }

Lucie April 24, 2010 at 11:08 am

I love how simple this recipe looks. Finally! I can picture the taste of that meatloaf sandwich…I’ll be making this next week!

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dugg April 25, 2010 at 9:18 am

Ive done this twice…just as good as the first. Thanks for the fab recipe Oh, and what a great picture of the sandwich!

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grace April 25, 2010 at 3:08 pm

meatloaf, day 1–no thanks. meatloaf, day 2, in sandwich form–yes please, and make mine a double!

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Liz April 26, 2010 at 6:08 pm

I love all kinds of meatload… my friend makes a really spectacular one using oats as the bread ingredient. It makes a wonderful texture, I actually used oats in hamburgers once to lighten things up a bit and it was spectacular there also.

And I did get a chuckle here, “actually eating our leftovers instead of watching them grow (both literally and figuratively)”. I am the queen of the biological refrigerator it seems sometimes.

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Danny May 19, 2010 at 6:31 pm

no bacon?

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Hatsie @ Two Recipes June 12, 2011 at 9:33 am

I’m a huge meatloaf fan and I think meatloaf sandwiches are even better. I’m always intrigued to find someone’s personal meatloaf recipe, as it just seems so personal! I’ll definitely give this one a try!

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