Meatloaf Sandwich Recipe
Make Meatloaf Sandwich Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatloaf
Glaze
Sandwich Assembly
Method
Meatloaf
- 1
Preheat and prepare
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil a loaf pan. Place a small bowl nearby for the glaze.
- 2
Soak breadcrumbs
In a medium bowl, combine 3/4 cup of the milk with the breadcrumbs. Let them sit for 5 minutes until the crumbs absorb the milk and become soft. (Reserve the remaining milk for adjusting texture if needed.)
- 3
Sauté aromatics
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool 2–3 minutes.
- 4
Mix meatloaf
In a large bowl, combine the ground beef and ground pork. Add the milk-soaked breadcrumbs, the sautéed onions and garlic, 1 egg, 2 tablespoons chopped parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper. Gently mix with your hands or a spoon until evenly combined; avoid overworking to keep the meatloaf tender. If mixture seems dry, add the reserved milk 1 tablespoon at a time until it holds together.
- 5
Shape and bake
Shape the mixture into a tight loaf (about 8 x 4 inches) on the prepared baking sheet or press into the loaf pan. Place in the preheated oven and bake uncovered for 35 minutes before adding glaze.
Glaze
- 6
Make glaze
While the meatloaf bakes, whisk together 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, and 1/2 teaspoon hot sauce (if using) in a small bowl until smooth.
- 7
Glaze and finish baking
After the meatloaf has baked 35 minutes, remove from oven and brush two-thirds of the glaze evenly over the top. Return to oven and bake for an additional 15–20 minutes, or until the internal temperature reaches 160°F (71°C). Remove from oven and brush with remaining glaze. Let rest 10 minutes before slicing.
Sandwich Assembly
- 8
- 9
Slice meatloaf
Using a sharp knife, slice the rested meatloaf into 4 thick slices (about 3/4-inch each). Keep slices warm on a plate tented with foil if needed.
- 10
Assemble sandwiches
Spread about 1 tablespoon mayonnaise on the bottom half of each toasted roll. Place a meatloaf slice on top, then add a slice of cheddar cheese, a few pickle slices (about 2 tablespoons worth), and a lettuce leaf if using. Spoon any pan juices or a little extra glaze over the meatloaf for added moisture. Top with the roll's top half.
- 11
Optional finish
If you prefer melted cheese, place assembled open-faced sandwiches under a broiler for 1–2 minutes until cheese melts, then top and serve.
- 12
Serve
Serve the meatloaf sandwiches warm with remaining pickles or fries on the side.