Sunday, October 13, 2013

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!

Shared here:
Create With Joy


Heather

10 comments:

  1. YUM, Heather! I love meatloaf....LOVE. I have to say, I have never had a meatloaf sandwich and now I'm dying to have one, just like yours with pickles, mayo and mustard...perfection! The only problem I have with meatloaf is I have been experimenting, trying to make one that is egg-free for my little one with the egg allergy - I still have not figured out a great recipe - BUT I WILL, because I want to make it now, just for a sandwich!

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    1. .....YAY for your hens and their eggs!!!

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    2. Super tasty egg free meatloaf for those with egg allergies: http://speedbumpkitchen.com/meatloaf-not-even-close-to-photogenic/

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  2. Yum I like a good meatloaf! Off to check out taco soup because you know my lot like a little chilli

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  3. Yum, loaf! you know me..I love loafs of all kinds. Especially the loafs that you find in the deli case at the supermarket. But this recipe is crazy tasty! But I think it needs to be warmed up a bit when making it into sandwiches. I'm all about the warming up.

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  4. Oh yummm Heather! I love a good meatloaf although I have tried so many that Sam just numbers them, like "Oh, meatloaf recipe #164?" Maybe this one will be the keeper! I do love a good meatloaf sandwich too. So these to do not go in a pan? Are they just free-formed loaves and you set them right on the rack?

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    1. Danni, that is correct. This way you get a nice crust all the way around!!! Just free form it as loaf-ish as you think is good.

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  5. My dad used to eat meat loaf sandwiches! Matter of fact I forgot all about that, thanks for making me remember it :) Your meat loaf looks delish and what a super idea to freeze half!!

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  6. I'm not necessarily a meatloaf eater but I am a fan of a good sandwich. Let's see if your mom can convert me to a meatloaf lover :)

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  7. I LUUUUUURVE meatloaf. Amen.

    -andi

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