Name: Farley's Pubs Meatloaf Sandwich Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.5 cup yellow onion, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 each large egg; 0.5 cup plain breadcrumbs; 3 tbsp milk; 1 tsp Worcestershire sauce; 1 tsp garlic, minced; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs vegetable oil (for pan-searing loaf); 1 cup yellow onion, thinly sliced; 1 tbsp unsalted butter; 1 tsp olive oil; 0.5 tsp brown sugar (optional, for caramelizing); 1 tsp balsamic vinegar (optional); 4 slices sourdough bread, sliced; 4 slices horseradish cheddar cheese slices; 2 tbsp unsalted butter (for grilling bread); 2 tsp prepared Dijon mustard; 2 tsp mayonnaise (optional); 0 to taste salt & pepper (to taste)

Method

Meatloaf

1
Make meatloaf mixture
Preheat oven to 375°F (190°C). In a large bowl, combine ground beef and ground pork. Add the finely chopped 1/2 cup onion, parsley, egg, breadcrumbs, milk, Worcestershire sauce, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatloaf tender.
2
Shape and sear
Form the mixture into a compact loaf about 8 inches long and 3 inches wide. Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat. Sear the meatloaf 2–3 minutes per side until browned (this adds flavor and helps keep juices).
3
Bake
Transfer skillet to the preheated oven (or move meatloaf to a baking dish). Bake until internal temperature reaches 160°F (71°C), about 20–25 minutes depending on thickness. Remove and let rest 8–10 minutes before slicing into 4 evenly sized sandwich-thickness slices.

Onion & Topping

4
Sauté onions
While the meatloaf bakes, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil in a medium skillet over medium heat. Add 1 cup thinly sliced onion and cook, stirring occasionally, 8–12 minutes until softened and beginning to brown. If you like sweeter onions, sprinkle 1/2 teaspoon brown sugar after 5 minutes and continue cooking. For extra depth, stir in 1 teaspoon balsamic vinegar in the last minute. Season with a pinch of salt and pepper.

Assembly

5
Prepare bread
Butter one side of each sourdough slice with the 2 tablespoons softened butter. Heat a clean skillet or griddle over medium heat. Place bread butter-side-down on the skillet and toast until golden, about 1–2 minutes. Flip briefly to warm the other side if desired. Remove and keep warm.
6
Toast with cheese
Place 1 slice of horseradish cheddar on two of the sourdough slices, then place the warm meatloaf slices on top of the cheese so residual heat softens it slightly. (Alternatively, assemble open-faced and place under a broiler for 30–60 seconds to melt cheese—watch closely.)
7
Finish sandwich
Spread 1/2 teaspoon Dijon mustard and 1/2 teaspoon mayonnaise on each of the two remaining sourdough slices (adjust to taste). Top the meatloaf + cheese slices with the sautéed onions, then cover with the mustard/mayo-spread slices, buttered side out if you plan to press/grill further. If you want a warm, pressed sandwich, return assembled sandwiches to the skillet over medium-low heat and press gently with a spatula for 1–2 minutes per side until cheese is melted and bread is crisp.
8
Serve
Slice sandwiches in half if desired and serve immediately. Taste and adjust with additional salt, pepper or a swipe of extra horseradish if you prefer more heat.

Meatloaf Sandwich Recipe

Ingredients

Meatloaf

Onion & Topping

Assembly

Method

Meatloaf

Make meatloaf mixture

Shape and sear

Bake

Onion & Topping

Sauté onions

Assembly

Prepare bread

Toast with cheese

Finish sandwich

Serve

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