“Leftover” Meatloaf Sandwiches

Okay, so it’s not really “leftover.” Why? Because I made this meatloaf yesterday for one reason, and one reason only: to immediately throw it in the fridge and let it get cold. As much as I love meatloaf when it is hot out of the oven, something incredible happens to it after it sits in the refrigerator for 24 hours. The texture firms up, and the flavors have more of a chance to meld. It slices beautifully into sandwiches, and makes for a satisfying lunch.

On the rare occassion that I convince Jillian to eat a meatloaf, I usually approach it much, much differently. I try to use a combination of pork, beef, and veal, maybe some spicy chorizo for good measure, with fewer breadcrumbs, and more of an eye to seasoning, with lots of fresh thyme and cracked black pepper. This is no lady-meatloaf, though (high-five). It’s barebones. It’s all beef, though I do use seasoned Panko breadcrumbs instead of regular breadcrumbs or torn up bits of bread, for extra fluffiness. I also use 90% lean beef, which still keeps things plenty juicy, and keeps the pan from turning into a holy wreck. If you’re the kind of person that likes a pan gravy with their meatloaf, use a higher fat content, so you get more meaty juices.

Because it’s single-purpose (really, how many cold meatloaf sandwiches can you eat in a week?), it’s a little on the small side. This meatloaf gets down to business. Sandwich business.

Basic Meatloaf for Sandwiches

Ingredients:

  • 1 lb ground beef or ground sirloin, 90% lean
  • 1/2 medium yellow onion, finely chopped
  • 1/2 cup seasoned Panko breadcrumbs
  • 1 egg
  • A few dashes Worcestershire sauce
  • A healthy squizzle of ketchup, to taste (around 1/3 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method:

Combine all ingredients in large bowl. Mix with hands. Shape into loaf, and place on baking sheet. Write your name in ketchup on the top, and bake at 375 for 90 minutes.

For the sandwiches:

Cut two thinnish slices of meatloaf, being careful not to try and cut them so thin that they crumble. I like lettuce, tomato, a dab of dijon mustard, and around a tablespoon of Sriracha mayonnaise, stacked high and proud on a ciabatta roll.

Malcolm Bedell

Author

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," with writing and photography credits including Serious Eats, Down East, L.A. Weekly, The Guardian, The Huffington Post, and more. His seasonal food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater, and he finds it very silly to be trying to write this in the third person.

8 Comments
  1. By God that looks amazing… Simply breathtaking. Thank you for crafting this masterpiece, then immortalizing it through the magic of camera technology, and then sharing it with the world via computernet. Thank you.

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  2. This recipe reminds me of my grandmother’s recipe for stuffing. She’d mix ground beef, onion, seasoning (not sure what she used), egg, melted butter and Pepperidge Farm stuffing and stuff the Thanksgiving turkey with it; my father carries on the tradition. It’s really incredible.

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  3. Squizzle…ha! I discovered your blog a few weeks ago, and I love it! You guys write so beautifully. I’ve been going through the sandwich archives today, and I’ve come to the realization that sandwiches are indeed one of my favorite food groups.

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    1. I don’t think I love anything in this world, quite as much as I love sandwiches. They are a big reason that I moved back to the United States. Thanks for reading!

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