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Old-Fashioned Meat Loaf Sandwiches

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"Momma used to make us meat loaf sandwiches when we were little, with just three ingredients — ice-cold meat loaf, ketchup, and white bread. I hated them. As soon as Momma walked out of the kitchen, I would quickly shove my sandwich in the linen drawer in the cabinet right behind my chair. I will never forget the horror on my mother's face when she went to get linen napkins for her bridge club and opened the drawer to find my moldy, decomposing meat loaf sandwiches inside. You'd think that meat loaf was dead to me forever, but I know a good thing when I taste it. This fancy meat loaf sandwich with all the fixins elevates an already great thing — my Old Fashioned Meat Loaf."

List of Ingredients

â—¦ 2 tablespoons vegetable oil
â—¦ 1 yellow onion, thinly sliced
â—¦ Salt
â—¦ ½ cup mayonnaise
â—¦ 3 tablespoons prepared horseradish, drained
â—¦ 2 dashes Worcestershire sauce
â—¦ ¼ teaspoon Cajun seasoning
â—¦ 8 slices whole-grain bread
â—¦ 4 leaves Bibb lettuce
â—¦ 4 slices Old-Fashioned Meat Loaf (recipe follows)


Recipe

In a medium skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until the onion is caramelized, about 13 minutes.

In a small bowl, mix the mayonnaise, horseradish, Worcestershire, and Cajun seasoning.

To assemble the sandwiches, spread the horseradish mayo on the bread and top with the lettuce, meat loaf, and onion.


Makes 4 sandwiches



Old-Fashioned Meat Loaf:

â—¦ 3 slices white sandwich bread, crusts cut off
â—¦ 6 saltine crackers (or other crackers), crushed
â—¦ 1 cup milk
â—¦ 3 pounds ground beef
â—¦ ½ medium onion, finely chopped
â—¦ 2 large eggs, lightly beaten
â—¦ 8 teaspoons Creole seasoning (preferably Tony Chachere's)
â—¦ ¼ cup ketchup
â—¦ 2 teaspoons freshly ground black pepper
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon hot sauce
â—¦ 3 tablespoons Worcestershire sauce


Preheat the oven to 350° F.

In a large bowl, combine the bread, saltines, and milk. Let sit for a few minutes for the milk to be absorbed. Add the ground beef, onion, eggs, Creole seasoning, ketchup, pepper, salt, hot sauce, and Worcestershire. Use your clean hands to mix well but gently; if you overwork the meat it will become tough.

Line a 9 x 13-inch baking dish with foil. Put the meat mixture in the middle of the baking dish and use your hands to shape it into a loaf. Bake for about 35 minutes. Let cool for at least 10 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Serves 4, with leftovers