Meatloaf Recipe

Prep onions and aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and a pinch of salt and sauté until translucent and just beginning to brown, about 5–6 minutes. Add the minced garlic and cook another 30 seconds until fragrant. Remove from heat and let cool slightly.

Soak breadcrumbs

In a small bowl combine the plain breadcrumbs and whole milk. Let sit for 5 minutes until the milk is absorbed and the mixture is moist.

Combine meatloaf mixture

In a large bowl place the ground beef. Add the soaked breadcrumbs, sautéed onion and garlic (cool), egg, Worcestershire sauce, chopped parsley, smoked paprika, kosher salt, and black pepper. Use your hands or a fork to gently combine until just incorporated—do not overmix, about 20–30 revolutions.

Form and bake

Preheat the oven to 375°F (190°C). Shape the meat mixture into a compact loaf approximately 8 inches long by 3–4 inches wide and 2–2.5 inches high and place on a parchment-lined baking sheet or in a shallow baking dish. Optionally brush with a thin layer of ketchup or extra BBQ sauce. Bake in the preheated oven for 35–40 minutes, or until the internal temperature reaches 160°F (71°C). Remove and let rest for 8–10 minutes before slicing thinly for flatbread assembly.

While the meatloaf bakes, whisk together the mayonnaise, ketchup, bbq sauce, lemon juice, salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning or BBQ level as desired. Refrigerate until ready to use.

Toast flatbreads

When the meatloaf has 10 minutes left to rest (or after it has rested), heat a large skillet over medium heat. Brush each flatbread lightly with butter or olive oil and toast in the skillet 1–1.5 minutes per side until lightly golden and warm. Alternatively, heat under a broiler briefly.

Assemble sandwiches

Spread about 1.5 tablespoons of the tomato & BBQ mayo evenly over each warm flatbread. Layer a handful of baby arugula, 2–3 thin slices of roasted meatloaf, and 3–4 thin slices of fresh tomato on each flatbread. Drizzle an additional teaspoon of BBQ mayo over the top if desired.

Serve

Fold the flatbread over like a sandwich or serve open-faced. Serve immediately while warm.