Meatloaf Sandwich Recipe

Preheat and sweat aromatics

Preheat oven to 375°F (190°C). In a small skillet over medium heat add a teaspoon of oil, then add the finely diced onion and chopped mushrooms. Cook, stirring occasionally, until softened and most moisture has evaporated, about 6–8 minutes. Add the minced garlic in the last 30 seconds, cook until fragrant. Remove from heat and let cool 5 minutes.

Mix meatloaf

In a large bowl combine the ground beef and ground pork. Add the cooled onion–mushroom mixture, breadcrumbs, milk, egg, Worcestershire sauce, chopped parsley, salt, and black pepper. Use your hands or a spatula to gently combine until evenly mixed — avoid compacting too tightly to keep the loaf tender.

Form loaf

On a sheet of parchment or a cutting board, shape the meat mixture into a 9x4-inch (approx.) loaf. Make a slight depression along the top center to help even cooking.

Lay 4 slices of bacon side-by-side, slightly overlapping, to create a bacon 'mat'. Place half the meatloaf lengthwise on top and wrap the overhanging bacon around the sides. Repeat with remaining bacon and the other half of the meatloaf if making two smaller loaves, or wrap the entire single loaf with the 8 slices, overlapping as needed. Transfer the wrapped loaf onto a foil-lined rimmed baking sheet or into a shallow roasting pan, seam-side down.

If using the glaze, whisk together ketchup, brown sugar, and Dijon mustard. Brush a thin layer evenly over the bacon-wrapped loaf before baking.

Place the loaf in the preheated 375°F oven and bake for 45–55 minutes, or until an instant-read thermometer inserted in the center reads 160°F (71°C). If bacon is browning too quickly, tent loosely with foil. During the last 5 minutes of baking, remove foil (if using) and brush on another thin layer of glaze if desired, then return to oven to set.

When done, remove from oven and rest the meatloaf for 10 minutes. Resting will make slicing easier and juicier.

While the meatloaf bakes, make the mayo. Coarsely crush peppercorns using a mortar and pestle or the bottom of a heavy pan. In a small bowl combine mayonnaise, crushed peppercorns, smoked paprika, lemon juice, and salt. Taste and adjust seasoning. Refrigerate until assembly.

Slice the rested meatloaf into 4 thick slices (about 1-inch each) if making two rolls, or into the thickness that fits your rolls. Split and lightly butter the hoagie rolls, then toast them cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread 1–2 tablespoons of blackened peppercorn mayo on both cut sides of each roll. Place a hot meatloaf slice on the bottom half of each roll, top with 2 slices of cheese (use one if you prefer less), and allow residual heat to melt the cheese for 1–2 minutes. Add pickled red onions or raw sliced onion and lettuce if using. Close the sandwich and press gently.

Serve immediately while warm. Leftover meatloaf can be refrigerated up to 3 days and reheated gently.