The Kokomo Recipe

Make meatloaf mix

In a large bowl, combine milk and breadcrumbs and let sit 5 minutes until the crumbs absorb the milk. Add ground beef, ground pork, minced onion, minced garlic, egg, Worcestershire sauce, ketchup, kosher salt, black pepper, and smoked paprika. Mix gently with your hands or a spoon until just combined; avoid overworking to keep the meatloaf tender.

Form patties

Divide the mixture into two equal portions and form into two thick, rectangular patties roughly the size of the milk bread slices (about 1/2–3/4 inch thick). Press lightly to compact but keep edges slightly rounded so they hold together on the griddle.

Preheat griddle

Preheat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer but not smoke.

Griddle meatloaf

Place the patties on the hot griddle and cook 4–5 minutes without moving until a brown crust forms. Flip and cook another 4–5 minutes, pressing gently once after flipping to ensure good contact with the griddle. Reduce heat to medium, cover loosely with foil or a lid for 2–3 minutes to ensure cooked-through without burning exterior. Internal temperature should reach 160°F (71°C). Remove to a plate and tent with foil to rest 5 minutes.

Roast tomatoes

While the meatloaf rests, preheat oven broiler to high or set oven to 425°F (220°C). Arrange tomato slices on a small baking sheet, drizzle with 1 tablespoon olive oil and 1/2 tablespoon balsamic vinegar, sprinkle 1/2 tsp salt and 1/4 tsp black pepper. Broil or roast 6–8 minutes until edges begin to char and tomatoes soften. If using a skillet, sear tomatoes cut-side down 2–3 minutes until caramelized.

Melt mozzarella

Top each roasted tomato slice with the fresh mozzarella and return to the broiler or oven 1–2 minutes just until the cheese begins to soften and melt—do not overcook. Remove and scatter torn basil over the warm tomato and cheese.

Toast milk bread

Butter one side of each milk bread slice. Using the same griddle (wipe briefly if excess fond), toast the bread butter-side down over medium heat until golden and crisp, about 1–2 minutes. If you prefer both sides toasted, flip and toast the other side briefly.

Spread and assemble

If using, spread 1 tablespoon mayonnaise on the unbuttered side of the bottom slices. Place a griddled meatloaf patty on each bottom slice, then top with two roasted tomato slices with melted mozzarella (divide evenly). Add optional pickle slices if desired. Finish with torn basil leaves, then place the top slice of milk bread, buttered side out.

Final griddle press (optional)

For a finished sandwich similar to the original, return the assembled sandwich to the griddle and press gently with a spatula or weight for 30–45 seconds per side over medium-low heat until warmed through and bread is crisp. Remove, cut in half, and serve immediately.