Meatloaf Sandwich Recipe

Soak breadcrumbs

Combine the 0.75 cup breadcrumbs and 0.5 cup milk in a small bowl; let sit 5 minutes until milk is absorbed.

Mix meatloaf

In a large bowl, add 1 lb ground beef, 0.5 lb ground pork, 0.5 cup finely chopped onion, 2 tsp minced garlic, the soaked breadcrumbs, 1 beaten egg, 1 tbs Worcestershire sauce, 1 tsp salt, 0.5 tsp black pepper and 1 tsp smoked paprika. Mix gently with hands or a spatula until just combined; avoid overworking.

Form and smoke/bake

Form the mixture into a loaf approximately 8" x 4" (or divide into two smaller loaves). Lightly oil a small roasting pan or place on a foil-lined sheet. To replicate house-smoked flavor: preheat smoker or grill to 275°F (135°C) and smoke for about 1 hour until internal temp reaches 145–150°F. If you don't have a smoker, preheat oven to 375°F (190°C) and bake 35–45 minutes until internal temp reaches 160°F. Tent with foil and let rest 10 minutes before slicing 3/4" thick for sandwiches.

While the meatloaf cooks, combine 1 cup tomato sauce, 2 tbs ketchup, 1 tbs brown sugar, 1 tsp apple cider vinegar, 0.5 tsp smoked paprika, 0.25 tsp liquid smoke, 0.25 tsp salt and 0.25 tsp black pepper in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally, and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning; keep warm.

Place 1 lb peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 0.5 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender. Drain well.

Return potatoes to the pot off heat. Add 2 tbs butter and 0.25 cup milk; mash until smooth but still slightly textured. Season with 0.5 tsp salt and 0.25 tsp black pepper. Keep warm until assembly.

Heat 0.5 cup vegetable oil in a small skillet over medium-high heat until shimmering (about 350°F if using a thermometer). While oil heats, toss 0.5 cup thinly sliced onion with 0.25 cup flour, 1 tsp cornstarch, 0.25 tsp salt and 0.125 tsp black pepper until well coated; shake off excess.

Fry onions in batches for 1–2 minutes, stirring, until golden brown and crisp. Transfer to paper towels to drain and season lightly with a pinch of salt. Alternatively, for a lighter version, spread coated onions on a baking sheet and bake at 400°F (200°C) for 10–12 minutes, turning halfway, until crisp.

Split the 2 hoagie rolls and butter the cut sides with the softened butter. Toast cut-side down in a hot skillet or under a broiler until golden and crisp, about 1–2 minutes.

Place a generous spoonful (about 1/4 cup) of warm mashed potatoes on the bottom half of each toasted roll, forming a slight bed for the meatloaf.

Top the mashed potatoes with a sliced portion of smoked meatloaf (about 4–5 oz, one thick slice per sandwich). Spoon 1–2 tbs of the warm smokey tomato sauce over the meatloaf.

Scatter a large pinch of crispy onions over the sauced meatloaf (about 2 tbs each) and garnish with chopped parsley, if using. Close sandwich and serve immediately with extra sauce on the side if desired.