Meatloaf Sandwich Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Lightly grease a small loaf pan (8x4 inch) or line with parchment.

Sauté aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced onion and a pinch of salt and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more. Remove from heat and let cool 3–4 minutes.

Mix meatloaf

In a large bowl combine 1 lb ground beef, 3 tablespoons breadcrumbs and 3 tablespoons milk (let breadcrumbs soak 1 minute), the cooked onion and garlic, 1 beaten egg, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 2 tablespoons chopped parsley. Gently fold until just combined; avoid overmixing which makes the loaf dense.

Shape and top

Transfer the mixture into the prepared loaf pan and press gently to an even shape. Smooth the top with a spatula.

In a small bowl whisk together 3 tablespoons ketchup, 1 tablespoon packed brown sugar, 1 teaspoon apple cider vinegar and 1/2 teaspoon hot sauce (if using). Spoon or brush half of the glaze evenly over the top of the meatloaf.

Bake the meatloaf in the preheated 375°F (190°C) oven for 25 minutes. After 25 minutes remove from oven, brush with the remaining glaze, then return to oven and bake another 10–15 minutes until internal temperature reaches 160°F (71°C). If you prefer a slightly crisper top, broil 1–2 minutes at the end—watch carefully to avoid burning.

Remove meatloaf from oven and let rest in the pan for 10 minutes. This helps juices redistribute and makes slicing neater.

Slice and toast bread

While the meatloaf rests, spread softened butter on one side of each bread slice or roll halves. Toast in a skillet over medium heat or in a toaster oven until golden and slightly crisp, about 1–2 minutes per side.

Slice meatloaf

Carefully lift the meatloaf from the pan and slice into four roughly 1/2-inch to 3/4-inch thick slices with a sharp knife.

Build sandwiches

Spread 1 teaspoon mayonnaise on the bottom slice of each toast and 1/2 teaspoon yellow mustard on the top slice. Place a lettuce leaf on the bottom, add a hot meatloaf slice, top with a slice of cheddar cheese (the heat will melt it slightly), then add two pickle slices. Close the sandwich with the top bread slice.

Serve

Cut sandwiches in half if desired and serve warm. Reserve any extra glaze for dipping alongside fries or chips.