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Meatloaf Sandwiches With Apples & Cheddar

July 23, 2021
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Photo by Ty Mecham. Prop Stylist: Veronica Olson. Food Stylist: Samantha Seneviratne.
  • Prep time 1 hour 15 minutes
  • Cook time 15 minutes
  • Serves 4 sandwiches
Author Notes

A meatloaf sandwich is at the top of my favorite weeknight dinners list. It’s filling, easy to make for a crowd (just double the batch), full of savory and comforting flavors, and warm—making it feel more substantial than just a cold sandwich.

The trick to making the best meatloaf sandwich is to add a little sweetness: In this case, I used very thinly sliced apples along with the cheddar and lettuce topping. Oh, and don’t forget to use great-quality bread, like 100% Whole Wheat Sandwich Buns from Arnold®, Brownberry®, and Oroweat®. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors

What You'll Need
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Meatloaf Sandwiches With Apples & Cheddar
  • For the meatloaf:
  • 1 tablespoon olive oil
  • 1 medium onion, finel chopped (about 1 cup)
  • 1 celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon hot sauce
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup ketchup, divided
  • 2 tablespoons tomato paste
  • 2 large eggs, lightly beaten
  • 1/3 cup chopped fresh parsley
  • 1/2 cup breadcrumbs
  • 1 1/2 pounds lean ground beef
  • For the sandwiches:
  • 4 Arnold®, Brownberry®, or Oroweat® 100% Whole Wheat Sandwich Buns
  • 3 tablespoons Dijon mustard
  • 1 medium apple, peeled and thinly sliced or shaved on a mandoline
  • 8 slices aged cheddar cheese
  • 4 pieces butter lettuce
  1. Preheat the oven to 350°F.
  2. Make the meatloaf: Heat the oil in a large skillet until it shimmers. Add the onion, celery, and carrot and cook until the vegetables just start to soften. Then add the thyme, fennel seeds, and garlic and cook until fragrant, about 2 minutes. Remove from the heat and let cool slightly.
  3. In a large bowl, combine the cooked vegetable mixture with the hot sauce, salt, pepper, Worcestershire sauce, 1/3 cup ketchup, tomato paste, eggs, parsley, breadcrumbs, and ground beef. Using your hands, mix gently until just combined.
  4. Press the mixture firmly into a 9- x 5-inch loaf pan. Spread the remaining ketchup evenly over the top. Bake for about 1 hour, or until the center of the meatloaf reads 155°F on a digital thermometer. Remove from the oven and let cool.
  5. Assemble the sandwiches: When you’re ready to make your sandwiches, toast the buns lightly under the broiler, and leave the broiler on high. While the buns toast, slice four generous slices of cooled meatloaf.
  6. Place the bottom buns on a sheet pan and spread a thin layer of mustard on each. Top with a slice of meatloaf and 2 pieces of cheddar. Pop the sheet pan under the broiler for just 1 minute, until the cheese barely begins to melt. Remove from the oven and turn off the broiler.
  7. Top each sandwich with a few slices of shaved apple, a piece of lettuce, and the top bun.

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