Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Jennifer's Meatloaf Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 18, 2017 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 20 mins Total Time: 1 hrs 15 mins Yield: 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. Ingredients 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 Directions 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. Rate it Print