This quick and easy meatloaf sandwich recipe is perfect for utilizing leftovers in the most delicious way possible.
- For The Meatloaf:
- 2 lbs. ground beef
- 1.5 cups crumbled white bread
- 1 small red onion, chopped
- 2 shallots, chopped
- 3 tbsp. Worcestershire
- 2 tbsp. sweet hot mustard
- 2 tbsp. All purpose Seasoning
- 2 eggs
- 1/4 cup ketchup
- 1/2 cup BBQ Sauce (divided)
- 1 tbsp. brown sugar
- 1 cup cherry tomatoes, chopped in half
- 1 tbsp. olive oil
- For The Sandwich:
- 1 thick slice of hot meatloaf per sandwich
- 2 slices of toasted garlic ciabatta bread
- 1 tbsp. mayonaise
- 1 tbsp. crispy fried onions
- 1 tbsp .quick pickled red onion
- 1 few sweet and hot pickle chips
- 1 tbsp. pickled peppers
- 1 tbsp. BBQ Sauce
Make the Meatloaf:
Preheat oven to 350 degrees. In a square baking dish, add olive oil and smear around the bottom of the dish.
In a large bowl, combine the ground beef, white bread, red onion, shallots, Worcestershire, sweet hot mustard, eggs, salt,all purpose seasoning, ketchup, 1/4 cup of BBQ Sauce (reserve the other half for the next step) and mix together.
Shape the meatloaf mixture into a loaf shape and place in the middle of the greased dish. Add half the cherry tomatoes to each side and smear on the remaining BBQ Sauce and sprinkle with brown sugar. Using tinfoil, create a dome around the meatloaf dish and put it in the oven.
Bake for an hour with the aluminum foil on it, and then finish it for another half hour with the foil off or until the internal temperature reaches 165 degrees. Let the meatloaf sit for a few minutes before serving.
Assemble the Sandwich:
On one slice of bread, add bbq sauce, the crispy fried onion bits, pickled peppers, a thick slice of the meatloaf, the sweet hot pickles, and the pickled red onions. On the remaining slice of bread, smear on the mayo and put it on the top of the sandwich. Serve immediately.