Denver Sandwich Recipes Recipe For Meatloaf

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MEATLOAF GRILLED CHEESE SANDWICH



Meatloaf Grilled Cheese Sandwich image

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

1 slice leftover meatloaf
1 tablespoon margarine
2 slices bread
1 teaspoon ketchup, or to taste
3 slices Cheddar cheese
½ teaspoon prepared yellow mustard, or to taste

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

DENVER SANDWICH, THICK AND HEARTY



Denver Sandwich, Thick and Hearty image

Make and share this Denver Sandwich, Thick and Hearty recipe from Food.com.

Provided by Chef Dee

Categories     Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup milk
1 tablespoon margarine, melted
1/2 cup ham, cubed
2 green onions, minced
2 tablespoons margarine
4 pieces bread

Steps:

  • With a whisk, beat the eggs, milk and melted margarine.
  • Add the ham and green onions, stirring until blended.
  • In a heavy frying pan, melt the 2 tablespoons of margarine.
  • Pour the egg mixture into the pan, continuously stirring while pouring.
  • Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
  • Run a spatula around the edges of the pan to loosen the eggs.
  • If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
  • When semi-set, cut the egg into quarters and flip each piece over.
  • Continue cooking until set.
  • If desired, top with cheese slices.
  • Remove from heat, cover.
  • Toast the bread, butter and make 2 hearty sandwiches.
  • Serve with tomato soup or fries for a lunch or supper meal.

PERFECT MEATLOAF SANDWICH



Perfect Meatloaf Sandwich image

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

1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
2 teaspoons olive oil, divided
2 slices sourdough bread or 2 slices white bread
1 teaspoon grainy mustard, to taste
1 teaspoon ketchup, to taste
1 slice monterey jack cheese

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

MEATLOAF PANINI SANDWICH



Meatloaf Panini Sandwich image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 12 to 14 sandwiches

Number Of Ingredients 25

2 1/2 pounds organic or grass-fed beef (80/20)
2 pounds Italian sausage
1/2 cup fresh Italian parsley, chopped
2 yellow onions, chopped
3 tablespoons minced garlic
4 farm-fresh eggs, organic eggs or at the very least cage-free eggs
3 tablespoons organic Italian seasoning
1 tablespoon Himalayan salt or sea salt
1 tablespoon fresh coarse-ground pepper
1 cup organic ketchup
2 cups fresh breadcrumbs (I use gluten-free)
1 tablespoon olive oil
3 yellow onions, peeled and cut in half, then sliced into half-moons 1/4 inch thick
1 tablespoon red balsamic vinegar
1 teaspoon organic sugar
2 fresh garlic cloves
1/4 cup grated mix of Parmesan, Asiago and Romano cheeses or just a good Parmesan will do
1/4 teaspoon Himalayan salt or sea salt
1 cup fresh basil leaves
1 cup stemmed kale leaves of choice (any variety will do)
1/4 cup olive oil
Mayonnaise, for spreading
24 to 28 slices dense bread or French bread
Marinara or meat sauce of your choice, for topping
24 to 28 slices Havarti cheese

Steps:

  • For the mini meatloaves: Preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone pads.
  • In a large bowl, mix together the beef, sausage, parsley, onions, garlic, eggs, Italian seasoning, salt, pepper, ketchup and breadcrumbs with your hands. Yep, they are the best utensils for the job!
  • Form the meat mixture into approximately 12 to 14 mini loaves (6 to 8 ounces each) on the baking sheets. Bake for 16 to 18 minutes until they reach 165 degrees F. Remove from the oven and let cool slightly before slicing.
  • For the caramelized onions: Heat a saute pan over medium-high heat. Pour in the olive oil, add the onions and then reduce the heat to low. Cook the onions until translucent, stirring occasionally. Add the balsamic and sugar and continue cooking until soft, approximately 2 hours low and slow.
  • For Joy's basil kale pesto: In a food processor, add the garlic, cheese, and salt. Process until almost smooth. Add the basil, kale and olive oil and process until combined. Taste and make any adjustment you may like. Ah, yum! Set aside if you can until ready to use.
  • For the sandwiches: Spread some mayo on each slice of bread. On half of the slices, spread on marinara or meat sauce of your choice. On the other slices, spread on the pesto. Slice the mini meatloaves and layer on the pesto slices. Top with the caramelized onions. Finish with the cheese slices. Close the sandwiches and place on a panini grill until browned and toasty! Slice in half on an angle and enjoy!

ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH



All-American Down-Home Patriotic Meatloaf Sandwich image

The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 sandwiches, plus lots of extra meatloaf

Number Of Ingredients 22

1 tablespoon olive oil
1 small Spanish onion, minced
Salt
3 cloves garlic, minced
1 cup coarsely crushed soda crackers, such as Nabisco Saltine Crackers (about 24 crackers)
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
2 large eggs
Freshly cracked black pepper
1 pound ground beef chuck
8 ounces ground pork
8 ounces ground veal
1/3 cup chopped fresh parsley
1/2 cup ketchup
4 tablespoons brown sugar
4 tablespoons apple cider vinegar
4 slices sharp Cheddar
4 potato rolls, buttered and toasted
Bread and butter pickles (3 to 5 per sandwich)
1 can crispy onions, such as French's French Fried Onions

Steps:

  • For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
  • In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
  • For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.
  • For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.

MEATLOAF SANDWICH WITH CHIPOTLE KETCHUP



Meatloaf Sandwich with Chipotle Ketchup image

Provided by Food Network

Time 2h45m

Yield 12 servings

Number Of Ingredients 20

2 pounds ground chuck
2 eggs
2/3 cup marinara
3/4 cup finely diced parsley leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/3 cups breadcrumbs
Two 16-ounce cans tomatoes
1 large onion, chopped
2 tablespoons tomato paste
2 tablespoons olive oil
3/4 cup dark brown sugar
1/2 cup apple cider vinegar
1 chipotle pepper, chopped
2 tablespoons chipotle sauce
1 tablespoon Worcestershire
1/2 teaspoon freshly ground black pepper
1 tablespoon lime juice
24 slices wheat bread
12 slices pepper jack cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm.
  • For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour.
  • Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again.
  • Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.

MEATLOAF SANDWICH



Meatloaf Sandwich image

These sandwiches are perhaps the best excuse for making extra meatloaf. Ketchup can be used in place of the tomato jam.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

2 pullman or loaves white bread, sliced 3/4 inch thick
1 cup Tomato Jam
2 beefsteak tomatoes, cored and sliced 3/4 inch thick
1 Meatloaf, sliced 1/4 inch thick (10 slices)
1 head Boston lettuce

Steps:

  • Toast bread. Spread the slices with tomato jam; layer half the slices with tomato, meatloaf, and lettuce. Top with second slice, tomato-jam side facing down; cut in half. Serve.

MEATLOAF SANDWICHES



Meatloaf Sandwiches image

Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, diced small
2 tablespoons tomato paste
1 1/2 pounds ground beef chuck (10 percent fat)
1 cup roughly crushed saltine crackers (about 15 crackers)
1 cup coarsely grated sharp cheddar (3 ounces)
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Toasted country-style bread, lettuce, sliced dill pickles, and ketchup, for serving

Steps:

  • Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
  • On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

Nutrition Facts : Calories 416 g, Fat 19 g, Fiber 3 g, Protein 28 g

MEATLOAF SANDWICHES



Meatloaf Sandwiches image

Make and share this Meatloaf Sandwiches recipe from Food.com.

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 inch thick leftover meatloaf
2 slices monterey jack cheese (or which ever deli cheese you have on hand)
2 slices whole grain bread
olive oil

Steps:

  • Place meat loaf slice between 2 slices of cheese and 2 slices of bread.
  • Brush outside of sandwich with olive oil.
  • Over medium low heat cook sandwich in skillet, turning (3-5 minutes per side).

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