North End Bomber Meatloaf Sandwich Recipes

MEATLOAF SANDWICHES

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.

MEATLOAF GRILLED CHEESE SANDWICH

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.

MEATLOAF PANINI SANDWICH

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!

DIANE SAWYER'S FAMOUS MEATLOAF SANDWICHES

Steps:

• In a medium bowl mix the sauce ingredients (mayonnaise through pepper) together with a spoon. Set aside.
• Cut the meatloaf into 8 thick slices.
• Spread softened butter on both sides of each slice of bread.
• In a large frying pan "grill" each slice of bread on both sides until golden brown.
• Then "grill" each meatloaf slice on both sides, in the same frying pan until browned nicely. (You may have to do this a few slices at a time.).
• Top one side of grilled slice of bread with some of the sauce. Place one slice of meatloaf on top of the sauce. Place sliced tomato, onion and lettuce on top. Top with more sauce, then another slice of grilled bread and serve.

MEATLOAF CLUB SANDWICH

Steps:

• 1. Preheat the oven to 375 degrees, Line a baking sheet with a wire rack, In a food processor, pulse the chopped bacon with the garlic cloves until minced, Add the bread crumbs, Parmesan, milk, egg, thyme, rosemary and hot sauce, season generously with salt and pepper and process to a paste, Transfer the paste to a medium bowl and knead in the ground sirloin,.
• 2. Preheat a griddle or grill pan, Spread the meat mixture evenly on 4 slices of the white bread, Top with another 4 slices of bread and brush both sides of the sandwiches with olive oil, Brush the remaining 4 slices of white bread lightly with olive oil and set aside, Place the sandwiches on the griddle and top with a heavy skillet. Cook over moderate heat, turning the sandwiches once, until they are golden, about 6 minutes total. Transfer the sand-.
• wiches to the rack and bake until the meat is cooked through, about 8 minutes longer.
• 3. Meanwhile, in a medium skillet, cook the remaining 8 slices of bacon until crisp, about 6 minutes, Drain on paper towels, Toast the remaining 4 slices of white bread on the griddle until golden, about 2 minutes per side,.
• 4. In a small bowl, blend the mayonnaise with the chopped chipolte chile, Spread the mayonnaise on the meatloaf sandwiches and top with the bacon, tomatoes, lettuce and toasted bread,.
• Cut each sandwich in half. Secure each half with a toothpick and serve with cornichons and mustard.

JENNIFER'S MEATLOAF SANDWICHES

Steps:

• Preheat oven to 375 degrees. In a large bowl, whisk together egg and 1/4 cup ketchup.
• In a food processor, pulse onion, celery, and carrot until finely minced, scraping down sides of bowl to ensure even chopping. Add vegetables to ketchup mixture, along with meat, panko, mustard, Worcestershire, herbs,2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Mix well with your hands until thoroughly combined.
• On a rimmed baking sheet lined with parchment, firmly pat mixture into a long, narrow loaf (4 by 12 by 1 1/2 inches). Coat top and sides with remaining 1/2 cup ketchup. Bake until browned and a thermometer inserted into thickest part reaches 165 degrees, 45 to 55 minutes. Let cool at least 30 minutes, then cut into thick slices. Serve on buns, with lettuce, mayonnaise, and pickles.