ITALIAN MEAT LOAF SANDWICHES
You'll only need leftover meat loaf and five ingredients to make these yummy sandwiches that are easy to prepare on a griddle. You can even cook the sandwiches in a panini grill or countertop indoor grill. Feel free to use leftover homemade meat loaf, purchase meat loaf from the deli or purchase cooked meat loaf in the convenience packaged food section in the meat department.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Butter one side of each slice of bread. Place six slices on a griddle, buttered side down. Layer with the cheese, pizza sauce, giardiniera, meat loaf and remaining bread, buttered side up. Cook over medium heat until golden brown, turning once.
Nutrition Facts : Calories 623 calories, Fat 39g fat (19g saturated fat), Cholesterol 94mg cholesterol, Sodium 1023mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein.
MUTHA HEFFER SANDWICH (MEATLOAF SANDWICH)
Steps:
- For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
- Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
- Preheat the oven to 375 degrees F.
- Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
- For the meatloaf: Preheat the oven to 350 degrees F.
- Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
- Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
- Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
- For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
- For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
- For the fried onion straws: Heat a deep-fryer to 375 degrees F.
- Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
- Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
- Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
- For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.
MEATLOAF GRILLED CHEESE SANDWICH
This grilled cheese and meatloaf sandwich has crisped cheese on the outside and warm melted cheese on the inside. Perfect with sliced pickles and extra ketchup for dipping.
Provided by Kitchen Kitty
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
- Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
- Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 32.2 g, Cholesterol 173.4 mg, Fat 51.5 g, Fiber 1.5 g, Protein 41.1 g, SaturatedFat 24.4 g, Sodium 1222.7 mg, Sugar 5.2 g
PERFECT MEATLOAF SANDWICH
This recipe was published in a 1999 issue of Wine Enthusiast magazine. I find myself making meatloaf just so I can make these sandwiches. I hope you like them, too! Sometimes I use mozzarella cheese instead of Jack. These taste great with potato chips or french fries & a dill pickle on the side. Yum!
Provided by Princess Pea
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread 1 slice of bread with mustard.
- Spread the other slice of bread with ketchup.
- Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
- Put browned meatloaf slice on the mustard-smeared bread.
- Put a slice of cheese on top of the meat loaf.
- Cover with the ketchup-smeared bread.
- Heat remaining 1 teaspoon olive oil in skillet or on griddle.
- Grill the sandwich over medium heat on both sides, until golden.
Nutrition Facts : Calories 766, Fat 32.2, SaturatedFat 11.9, Cholesterol 102.3, Sodium 972.9, Carbohydrate 73.9, Fiber 3.2, Sugar 4.6, Protein 44.2
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GRILLED MEATLOAF PANINIS - MEATWAVE
From meatwave.com
Servings 4Total Time 50 minsCategory Sandwiches
- To make the chipotle mayonnaise: Place mayonnaise, sour cream, chipotles, lime juice, adobo sauce, and cumin in the jar of a blender. Puree until chipotles are completely chopped and sauce is smooth. Transfer to an airtight container and place in refrigerator until ready to use.
- To make the onions: Melt butter in a large heavy-bottomed stainless steel or enameled cast iron dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened and bottom of saucepan is coated in a pale brown fond, about 15 minutes. Add 2 tablespoons of water and deglaze pan by scraping with a wood spoon. Continue to cook, stirring occasionally, until another layer of fond has built up again, 3-5 minutes. Add 2 tablespoons of water and deglaze. Repeat process until onions are completely softened and a deep, dark brown, about 15 minutes more. Season onions to taste with salt. Transfer to a bowl and set aside.
- To make the paninis: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cast iron panini presses or foil-wrapped bricks on hot side of grill. Place meatloaf slices on hot side of grill and cook until warmed through, 1 to 2 minutes per side. Transfer meatloaf to a cutting board or plate.
- Spread chipotle mayo on cut side of each roll. Place 2 meatloaf slices on each bottom half of roll followed by 2 cheese slices, onions, and arugula. Working in batches as necessary, place sandwiches close to, but not directly over, the fire. Place panini press or brick on top of sandwiches, cover grill, and cook until sandwiches are heated through and well compressed, about 3 to 5 minutes. Transfer sandwiches to a plate, cut into two pieces, and serve immediately.
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From today.com
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- 2. Combine the turkey, bread crumbs, milk, onion, egg, parsley, salt, pepper, thyme and 1/2 cup of the tomato sauce.
- 3. Shape the mixture into a loaf and place in a lightly greased, shallow pan. Stir together the vinegar, brown sugar, mustard, Worcestershire and remaining tomato sauce. Pour about 1/3 of the tomato sauce mixture over the top of the meatloaf.
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