Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
- Total Time:
- Servings: 6
Source: Everyday Food, May 2006
- 1 small yellow onion, chopped (1 cup)
- 1 garlic clove, minced
- 1/2 cup flat-leaf parsley, finely chopped
- 1 large egg, lightly beaten
- 2/3 cup ketchup
- 1 cup plain dried breadcrumbs
- 1 pound ground beef chuck
- 1/2 pound ground pork
- Coarse salt and ground pepper
- 12 slices country white bread
- Lettuce and red onion, for serving
Preheat oven to 375 degrees. In a medium bowl, combine chopped onion, garlic, parsley, egg, and 1/3 cup ketchup. Add breadcrumbs, beef, and pork. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix until well combined.
Place mixture in a 6-cup capacity loaf pan (8-by-4-inch). Pat gently to form a rounded top; do not pack.
Bake meatloaf 50 minutes. Remove from oven; brush with remaining 1/3 cup ketchup. Return to oven; bake until an instant-read thermometer inserted in center of loaf registers 160 degrees, 10 to 20 minutes. Cool meatloaf 10 minutes in pan before removing.
Cut warm or cold meatloaf (see note) into 6 portions; place one on each of 6 slices of bread. Layer with lettuce and red onion, if using, and top with another slice of bread. Serve with additional ketchup, if desired.