Meatloaf Sandwich Recipe

Prep onions and garlic

Finely chop 1/2 cup onion and mince 2 garlic cloves. Measure remaining meatloaf ingredients and preheat oven to 375°F (190°C).

Bloom breadcrumbs

In a small bowl, combine 0.75 cups plain breadcrumbs with 0.25 cups whole milk. Let sit 5 minutes until breadcrumbs absorb the milk.

Mix meatloaf

In a large bowl, add 1 lb ground beef and 0.5 lb ground pork. Add the bloomed breadcrumbs, 1 beaten large egg, the chopped onion, minced garlic, 1 tbs Worcestershire sauce, 1 tsp Dijon mustard, 2 tbs chopped parsley, 1 tsp kosher salt, and 0.5 tsp black pepper. Use clean hands or a spoon to gently combine until just incorporated — avoid overworking to keep the meatloaf tender.

Shape and sear (optional)

Form the mixture into a compact log about 8 inches long and 2–3 inches wide. Heat 1 tsp olive oil in an ovenproof skillet over medium-high heat. When hot, sear the meatloaf 1–2 minutes per side to develop a brown crust (this step adds flavor but can be skipped).

Bake

Transfer the skillet (or place the meatloaf on a lined baking sheet) to the preheated oven. Bake at 375°F (190°C) for 25–30 minutes, or until an instant-read thermometer inserted into the center reads 155–160°F (68–71°C).

Mix glaze

While the meatloaf bakes, whisk together 3 tbs ketchup, 1 tbs packed brown sugar, 1 tsp apple cider vinegar, and 0.25 tsp hot sauce (if using) in a small bowl until smooth.

Glaze and finish baking

About 8 minutes before the meatloaf finishes (when internal temp ~150°F/65°C), remove from oven briefly and brush the glaze evenly over the top. Return to the oven and finish baking until internal temp reaches 155–160°F (68–71°C). Remove from oven and let rest 10 minutes — this helps juices redistribute and makes slicing easier.

Slice meatloaf

After resting, slice the meatloaf into 4 even slices about 3/4 inch thick. Keep warm on a plate covered loosely with foil.

Butter bread

Spread 1/2 tbs softened butter on one side of each of the 4 bread slices (total 2 tbs). The buttered side will contact the griddle for grilling.

Assemble open-faced

Place two bread slices butter-side-down on a hot skillet or griddle set to medium heat. On each slice, place one meatloaf slice, then top each with a cheddar slice and, if using, 1 tsp mayonnaise spread on the other, unbuttered bread slice and pickle slices.

Grill sandwiches

Top the skillet-open rounds with the remaining bread slices, butter-side-up. Cook 2–3 minutes until the bread is golden and the cheese begins to melt. Carefully flip each sandwich using a spatula, pressing gently, and cook another 2–3 minutes until the second side is golden and cheese is fully melted.

Finish and serve

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half if desired and serve immediately while hot.