Meatloaf sandwich

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 4 sandwiches

Support a national product that meets American standards. There's nothing more patriotic than any mention of meatloaf. I now use it in my sandwiches, in the form of a large patty. Meatloaf ground meat is traditionally mixed with spices, primarily cayenne pepper, and this time I'm adding hot sauce. If you don't have any, you can use a bottled one, like Tabasco. And the most important thing in preparing meatloaf ground meat is the secret ingredient: 1 egg for every 1 pound of ground meat. You'll thank me later.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatloaf Meatloaf

450 g ground beef (neck and shoulder part)
250 g of minced pork
250 g of minced veal
1 tbsp. l. olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup (24 pcs.) crackers, crushed into coarse crumbs
1/2 cup whole milk
1 tbsp mustard
1 tbsp Worcestershire sauce
1 teaspoon hot sauce
2 large eggs
Crushed black pepper
1/3 cup chopped parsley

Glaze

1/2 cup ketchup
4 tbsp. l. brown sugar
4 tablespoons apple cider vinegar

Sandwich

4 slices mature cheddar
4 potato buns, grease with oil and fry
Pickled cucumbers with onions
400 gr. crispy fried onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sandwich buns, ground beef, minced pork, minced veal, Worcestershire sauce, hot sauce, apple cider vinegar, brown sugar, ketchup, parsley

Cooking the dish according to the recipe:

Meatloaf MeatloafHeat a small skillet over medium heat. Add oil and onion, season with salt, and sauté until translucent, 3-5 minutes. Add garlic and cook for 1-2 minutes, being careful not to let it brown. Remove from heat and let cool.
Preheat oven to 170°C.

In a large bowl, place the crackers, milk, mustard, eggs, Worcestershire and hot sauceWhisk together, then season with salt and pepper. Add the meat, parsley, and cooled onion. Mix evenly with your hands.

Form a test patty from the mixture, bake it to check the taste, and adjust the seasonings if necessary. Using your hands, shape the mixture into a 22 x 12 cm loaf. Place it on a baking sheet.

GlazeCombine ketchup, brown sugar, and apple cider vinegar in a small bowl. Generously brush half of the glaze over the meatloaf. Once the spoon touches the meatloaf, do not dip it back into the glaze—this will cause cross-contamination! Bake for 1 hour, until an instant-read thermometer reads 160°F (70°C). Let the meatloaf rest for 20 minutes before slicing.
Assemble the sandwichesPlace a slice of cheese on the bottom half of the toasted bun, then a slice of meatloaf, top with a spoonful of more glaze, then pickles and fried onions. Repeat, making 3 more sandwiches.