Meatloaf Sandwich

Name: Meatloaf Sandwich
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 12 oz. ground beef chuck; 12 oz. ground veal; 2 cups cornflakes, crushed; 1 egg; 1 small yellow onion, minced; 1 ⁄ 2 (15-oz.) can tomato soup; Kosher salt and freshly ground black pepper, to taste; Poppy seed kaiser rolls, sliced cheese, red onion, tomato, green leaf lettuce, and ketchup, for serving (optional)

Serves
serves 6

INGALLS PHOTOGRAPHY

This savory-sweet meatloaf can be enjoyed as a dinner entrée, but its firm yet juicy texture makes it perfect as a sandwich filling, served either warm or cold. This recipe first appeared in our May 2014 issue with the story Fridge Raid.

Ingredients

12 oz. ground beef chuck
12 oz. ground veal
2 cups cornflakes, crushed
1 egg
1 small yellow onion, minced
¹⁄₂ (15-oz.) can tomato soup
Kosher salt and freshly ground black pepper, to taste
Poppy seed kaiser rolls, sliced cheese, red onion, tomato, green leaf lettuce, and ketchup, for serving (optional)

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Instructions

Step 1

Heat oven to 350°. Mix beef, veal, cornflakes, egg, onion, soup, salt, and pepper in a bowl; transfer to a 9" x 5" x 2 3⁄4" loaf pan. Bake until cooked through, about 1 hour. Let cool, then slice 1" thick; serve each slice on a roll with cheese, onion, tomato, lettuce, and ketchup, if you like.