Meatloaf Sandwiches
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Comfort Week continues today with a hearty, satisfying dish that brings back fond memories—meatloaf sandwiches. Meatloaf is one of those timeless comfort foods that I remember enjoying as a child, with its rich, savory flavor and tender texture. There’s something so nostalgic about a slice of warm meatloaf. Today, I’m sharing a meatloaf sandwich recipe adapted from the October 2009 issue of Martha Stewart’s Everyday Food. This recipe transforms that classic comfort into a delicious, portable meal perfect for lunch or a casual dinner.
While you could easily make these sandwiches with your leftover meatloaf, this recipe is designed specifically with sandwiches in mind. The meatloaf is crafted to be the star of the sandwich, offering a hearty and flavorful base perfect for layering with your favorite toppings.
To me, a meatloaf sandwich is essentially a twist on the classic hamburger, which means you can get creative with your toppings—anything you would normally put on a burger will work beautifully here. Whether it’s a slice of cheddar, a dollop of ketchup, or some crisp lettuce, these sandwiches are versatile and can be customized to suit your taste.
This meatloaf sandwich quickly became a hit in our house, and I think a big part of its success is due to a small but impactful adaptation I made to the recipe. Instead of using traditional saltine crackers, I swapped them out for Ritz crackers.
I recently came across a tip from a local chef who suggests using Ritz crackers instead of saltines or bread crumbs in recipes. I have to say, it was a game-changer! The buttery flavor of the Ritz crackers adds an extra layer of richness to the meatloaf. The sandwiches are even more indulgent and satisfying. This little tweak made all the difference, and now it’s a go-to method whenever I make meatloaf.
Ingredients to Make Meatloaf Sandwiches
- VEGETABLE OIL
- ONION
- TOMATO PASTE
- GROUND BEEF
- RITZ CRACKERS
- SHARP CHEDDAR CHEESE
- EGGS
- HORSERADISH
- WORCESTERSHIRE SAUCE
- COARSE SALT
- PEPPER
- TOASTED COUNTRY-STYLE BREAD
- DESIRED TOPPINGS LIKE LETTUCE, DILL PICKLES, AND KETCHUP
How to Make Meatloaf Sandwiches
Begin by preheating your oven to 375°F. This ensures the oven is hot and ready when you finish preparing the meatloaf mixture.
In a small skillet, heat a drizzle of oil over medium heat. Add the diced onions and cook until they are softened and translucent, about 5 minutes. Stir in the tomato paste and continue to cook, stirring constantly, until the mixture turns a deep brick-red color and becomes fragrant, which should take about 3 minutes. This step helps to build a rich, savory flavor base for your meatloaf.
In a large mixing bowl, combine the ground beef, the sautéed onion mixture, crushed Ritz crackers, shredded cheese, eggs, horseradish, Worcestershire sauce, salt, and pepper. Using your hands, gently mix all the ingredients together until well combined. Be careful not to overwork the mixture, as this can make the meatloaf tough.
Shape and Bake the Meatloaf:
Line a baking sheet with parchment paper. Transfer the meatloaf mixture onto the prepared baking sheet and use your hands to shape it into a 9-inch loaf. Bake the meatloaf in the preheated oven for about 40 minutes. Bake until cooked through and reaches an internal temperature of 160°F.
Once the meatloaf is done, remove it from the oven and let it rest for 15 minutes. This resting period allows the juices to redistribute, making the meatloaf easier to slice and more flavorful. After resting, cut the meatloaf into thick slices, perfect for sandwiches.
To serve, place a slice of meatloaf between two pieces of your favorite bread. Top with lettuce, pickles, and a generous spread of ketchup, or any other toppings you prefer, like mustard. This recipe makes about 8 hearty sandwiches, ideal for a comforting meal.
Enjoy these delicious meatloaf sandwiches that combine the best of both worlds—classic meatloaf and a satisfying sandwich!
Frequently Asked Questions
Can I use leftover meatloaf for these sandwiches?
Absolutely! Leftover meatloaf works perfectly for these sandwiches and is a great way to repurpose leftovers. Simply slice the cold meatloaf and heat it up, or use it cold if you prefer, and assemble your sandwiches with your favorite toppings.
How do I prevent the meatloaf from drying out?
To keep the meatloaf moist, make sure not to overcook it. Baking until it reaches an internal temperature of 160°F is key. Also, letting the meatloaf rest for 15 minutes after baking helps retain its juices, making it easier to slice and more flavorful.
Can I freeze meatloaf for future sandwiches?
Yes, meatloaf freezes well. After cooking and cooling, you can slice the meatloaf and freeze the slices individually, wrapped in plastic wrap, and then place them in a freezer-safe bag or container. Thaw the slices in the refrigerator overnight before reheating and assembling your sandwiches.
How do I reheat the meatloaf for sandwiches?
To reheat meatloaf slices, you can warm them in a skillet over medium heat, in the microwave, or in the oven. If you’re using the oven, cover the meatloaf with foil to prevent it from drying out. Reheat until the slices are warmed through but not overcooked.
Can I make meatloaf sandwiches with a different type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, pork, or even a combination of meats. Just be aware that different meats may have varying cooking times and moisture levels, so adjust accordingly to ensure your meatloaf stays tender and juicy.
FOR MORE Meatloaf RECIPES LIKE THIS, TRY:
Meatloaf Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp vegetable oil
- 1 onion medium ,diced small
- 2 Tbsp tomato paste
- 1 ½ lbs ground beef 10 percent fat
- 1 cup Ritz crackers about 15 crackers, roughly crushed
- 1 cup sharp cheddar cheese 3 ounces, coarsely grated
- 3 eggs
- 1 Tbsp prepared horseradish
- 2 tsp prepared horseradish
- 1 Tbsp Worcestershire sauce
- ½ tsp coarse salt
- ¼ tsp ground pepper
- 16 slices Toasted country-style bread I used a country potato bread
- desired toppings lettuce, sliced dill pickles, and ketchup
Instructions
- Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes.
- In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
- On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup. Makes 8 sandwiches.
Nutrition
