Meatloaf Sandwiches


Comfort week continues today with meatloaf sandwiches.  Meatloaf is one of those comfort foods I enjoy and remember having as a child.  Today, I have a meatloaf sandwich recipe that I adapted from the Oct 2009 issue Martha Stewart Everyday Food.  You could easily do the same thing with your own leftover meatloaf.  However, with this recipe, the meatloaf is made specifically for the sandwiches.  To me,  meat loaf sandwich  is basically a hamburger.  So you could also put anything on this sandwich that you would put on a hamburger.

This sandwiches was loved by all at this house.  My adaptation was to uses Ritz crackers in place of the saltine crackers.  I read a tip recently from a local Chef.  They suggested to use Ritz crackers in place of saltines or bread crumbs in recipes because you get that added buttery flavor.

Today, I am also participating in a fun competition between bloggers.  It is organized by GoodLife Eats and My Baking Addiction.   It’s the First Annual Holiday Recipe Exchange Series.  Over the next few weeks, I will post a recipe as part of the exchange.  Then you get to go vote for me, at least I hope you vote for me.  Each week has a theme and this week’s theme is vanilla.  So my recipe for this week is one I posted just a little bit ago, it’s the Cran-Apple Granola Pizza with Vanilla Drizzle.  You can click on the photo below to get the recipe!  The voting with take place this week beginning on the 20th.  I will remind you about it when the time rolls around.

Meatloaf Sandwiches

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced small
  • 2 tablespoons tomato paste
  • 1 1/2 pounds ground beef (10 percent fat)
  • 1 cup roughly crushed Ritz crackers (about 15 crackers)
  • 1 cup coarsely grated sharp cheddar (3 ounces)
  • 3 large eggs
  • 1 tablespoon plus 2 teaspoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • Toasted country-style bread (I used a country potato bread), lettuce, sliced dill pickles, and ketchup, for serving
    1. Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes.
    2. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
    3. On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup. Makes 8 sandwiches.
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