Recipe courtesy of Nosh The Truck

Meatloaf Sandwich

  • Level: Intermediate
  • Total: 5 hr 40 min (includes chilling and cooling times)
  • Active: 45 min
  • Yield: 6 to 8 sandwiches
Share This Recipe


Classic Meatloaf:

Meatloaf Sandwiches:


  1. For the classic meatloaf: Trim the beef of all its silver skin and most of the fat (leave about 20 percent of the fat). Cut the beef into strips and set aside on a sheet pan. Trim the top fat cap of the pork. Cut the pork into strips and place on the sheet pan with the beef. Place in the freezer to chill for 25 minutes; do not freeze.
  2. Preheat the oven to 375 degrees F.
  3. Using a grinder, grind the meat into a bowl, taking care not to place too much pressure on the meat. The meat mixture should be light and fluffy. (If using pre-ground meat, remove from the packages and loosen with a fork.)
  4. In a separate bowl, combine the breadcrumbs, milk and egg, creating a wet paste. Set aside.
  5. Add the salt, pepper, cayenne and paprika to the bowl with the meat (do not mix), followed by the onions, carrots, green peppers and celery. Add the wet mixture and then gently fold to combine. Do not over-mix; the meat should remain cold.
  6. Line a loaf pan with 2 layers of plastic wrap, leaving plenty of overhang. Pack the meatloaf mixture into the pan. Fold the plastic wrap tightly around the meat, ensuring there are no holes for steam to escape. Cover the pan with aluminum foil and bake for 1 hour 30 minutes. Let the meatloaf cool, preferably overnight in the refrigerator (but at least 3 hours).
  7. For the meatloaf sandwiches: Carefully slice the meatloaf into 6- to 7-ounce portions (about 1 inch thick).
  8. Heat a large pan over medium-high heat. Add the oil and heat until you see a slight haze and hear a nice sizzle sound. Sear the meatloaf slices until slightly browned. Flip the slices and repeat. Cover the pan and continue to cook for 2 minutes; this allows the meat to steam. Remove the meatloaf slices from the pan and set aside.
  9. Put the tomato and onion slices in the same pan. Sprinkle the garlic and thyme on the vegetables and cook until softened.
  10. Toss the arugula, olive oil, salt and pepper together in a bowl. Butter the toasted potato rolls and spread with mayonnaise. Place some meatloaf, tomato, onion and seasoned arugula in each roll and serve.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.