Jennifer's Meatloaf Sandwiches

meatloaf sandwich
Photo: Linda Pugliese
Prep Time:
20 mins
Total Time:
1 hrs 15 mins
6 to 8 Serves

Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.


  • 1 large egg

  • ¾ cup ketchup

  • 1 medium onion, peeled and roughly chopped

  • 1 rib celery, roughly chopped

  • 1 carrot, peeled and roughly chopped

  • 1 pound ground beef (85 percent lean)

  • 1 pound ground pork

  • 1 ½ cups panko breadcrumbs

  • 1 tablespoon dried mustard

  • 2 tablespoons Worcestershire sauce

  • ¼ cup packed finely chopped mixed herbs, such as parsley, thyme, and sage

  • Kosher salt and freshly ground pepper

  • Brioche buns, green-leaf lettuce, mayonnaise, and sliced pickles, for serving


  1. Preheat oven to 375 degrees. In a large bowl, whisk together egg and 1/4 cup ketchup.

  2. 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.

  3. 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.

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