Meatloaf Sandwich...for real. Soup and Sandwiches Series

Hello, it's Heather from The Beating Hearth and this series is such a fun one for me. Sandwiches and Soups are two of my favorite things to eat. They've got an element of simple heartiness to them which translates into complete satisfaction when eaten.  I've shared a couple, personal family recipes here, and well, add today's to the bunch.  But, you're going to tease me for it...and that's okay.  I can handle it.

Yes!!!!  Meatloaf Sandwich.  Do not give me that look.  Meatloaf is so misunderstood.  I have a historical love of loaf and an inside joke with my sister about...well...What is loaf? And, just so you know, there is bad meatloaf out there.  It does exist.  In fact, most people I know have only had terrible loaf.  Not this loaf.  I'm just asking you to give it a try. My Mama's meatloaf has converted die hard haters into lovers.

I am actually giving you several meals with this recipe, not just a sandwich.

Day 1: Make loaf, eat one for dinner and freeze the other for a meal a couple weeks later (you're making two loafs...or loaves?)
Day 2: With leftover loaf, make the best sandwich

p.s. these are eggs from my hens....just laid that day.  FUN!!!

Pam's Meatloaf
1 lb. pork sausage
2 lbs. 80% ground chuck
1 onion, diced finely
3 eggs, whipped with fork
8 oz. can tomato sauce
Several dashes Worcestershire Sauce
4 Slices white bread, cubed
1 tsp. ground sage
Salt and Pepper to taste

Preheat oven to 375 F.

In large bowl you are going to combine all of the ingredients together.   Make sure to really whip the eggs good and season well with salt and pepper.  You want nicely seasoned loaf.  A good rule of thumb is about 1/2 tsp. salt for every lb. of meat.  

Using very clean hands, get to mixing.  Now, you hear all the time do not over mix your ground meat.  This is true.  Just mix until everything is nicely distributed and the meat is broken up.

Divide meat mixture in half and form two loafs on a cooling rack on a cookie sheet. Don't pack the meat down hard, just form it loosely into loaf shapes.

Bake at 375 F. for 30 minutes.  Reduce heat to 350 F. and continue cooking for 1.5 more hours until gold brown and delicious.  You do not want to over cook loaf, but you also don't want to under cook it.  You can use a cooking thermometer, just make it sure it reaches 160 F. internal temperature.  You want your loaf to be moist and flavorful.

Let cool.

Serve for dinner.  

Now let's get to the purpose of this post....the sandwiches you're going to eat the next day....cold.  Do not reheat your loaf for your sandwiches.  There is nothing like cold loaf.  

Just loaf.

 Mustard.  Mmmmmm!!!

Mustard and pickles....the tang of pickles is a nice compliment to the rich meat.

You could do just mayo, or as I've done here a combo of mayo and mustard.

Delicious, filling and reminiscent of Mom.

I felt like this was such a long post and that a meatloaf sandwich really does stand alone as a meal, that I didn't have space for soup and it's a shame because I love soup.  So I'm going to include a couple of soup links from the Beating Hearth that are guaranteed to warm you up on a cold day.

Sunday Ham and Bean Soup
OMG Beef and Vegetable Soup
Taco Soup

If you have a favorite soup or sandwich recipe (or both) be sure to come back and link it up Monday, Nov. 4th.  We'd love to see what you've made!

In the meantime, check back here next Monday to see what Mary from Sweet Little Bluebird is making...and you know it's going to be good!

Thanks for reading!

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Create With Joy

Heather