Meatloaf Sandwiches with Tomato Relish on Garlic Bread


The only thing that could improve this unpretentious comfort food is, perhaps, a heap of perfectly crisp, golden, double-cooked french fries. That, and the sandwich's tangy topping of charred tomatoes that's vaguely, compellingly familiar. The meat loaf itself gets its extra depth of flavor from a blend of ground beef, pork, and buffalo.


For the Meat Loaf

  • 1 cup whole milk

  • 1 cup white bread, crusts removed and cut into ½-inch pieces

  • 1 pound ground beef

  • 1 pound ground pork

  • 1 pound ground buffalo

  • ½ cup freshly grated Parmesan cheese

  • 1 medium onion, finely chopped

  • 2 large eggs

  • 3 garlic cloves, minced (1 tablespoon)

  • 2 tablespoons dried oregano

  • 5 tablespoons Worcestershire sauce

  • 1 tablespoon coarse salt

  • Freshly ground pepper

For the Tomato Relish

  • 2 ripe tomatoes, halved

  • 2 tablespoons extra-virgin olive oil, plus more for brushing

  • 2 small shallots, finely chopped

  • ½ cup water

  • ¼ cup sugar

  • 6 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • Pinch of cayenne pepper

  • 1 teaspoon coarse salt

For the Assembly

  • 4 garlic cloves, smashed

  • ¼ cup extra-virgin olive oil

  • 1 loaf rye bread, sliced, grilled or toasted

  • 2 cups mache

  • Perfect Fries


  1. Make the meat loaf: Preheat oven to 350 degrees. Mix milk and bread in a large bowl, and let stand for 5 minutes. Mix in the remaining ingredients through salt using your hands; season with pepper. Form meat mixture into a 5-by-12-inch loaf on a rimmed baking sheet. Bake until browned and meat loaf registers 140 degrees on an instant-read thermometer, about 1 hour. Let cool slightly, then cut into 1/2-inch-thick slices.

  2. Make the tomato relish: Preheat broiler. Arrange tomatoes on a baking sheet, and brush with oil. Broil tomatoes until softened and charred, 5 to 10 minutes. Let cool, then chop.

  3. Heat oil in a medium saucepan over medium heat. Add shallots, and cook until softened, about 5 minutes. Add water and sugar, bring to a simmer, and cook until reduced by half. Add charred tomatoes, vinegar, and honey, and cook, stirring occasionally, for 4 minutes. Stir in cayenne and salt. Strain, and discard liquid. Let cool. (Relish will keep, covered and refrigerated, for up to 3 days.)

  4. To assemble: Puree garlic and oil in a blender. Brush 1 side of each slice of bread with garlic oil. Top half the bread with meat loaf, tomato relish, and mache. Top with remaining bread, garlic-oil side down. Serve with fries.

Cook's Notes

Buffalo meat lends a rich flavor to this meat loaf, but you can use an equal amount of veal, pork, or beef instead.

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