This meatloaf is flavorful, juicy, and most of all, it makes the perfect meatloaf sandwich. Top this savory meatloaf with my savory Sweet Onion Jam and you the BEST Meatloaf Sandwich to ever cross your lips.
What you're going to love about this recipe
Meatloaf is a staple in our house. It meets ALL my criteria for a keeper recipe.
- It's easy!
- You can make it in bulk.
- It freezes well.
- And most importantly, it tastes delicious right out of the fridge.
Do you need a gluten-free or low carb meatloaf recipe?
This meatloaf recipe isn't my Paleo Meatloaf, but if you are sensitive to gluten or want a low-carb meatloaf, check out the Paleo-friendly version of this meatloaf HERE! OR see the substitutions in the recipe card of this recipe below
There are a lot of delicious options for gluten-free bread that you can use in this recipe as well. Toasting some gluten-free bread and making bread crumbs is an easy way to make this recipe gluten-free.
This meatloaf sandwich recipe has ALL the extras.
A juicy meatloaf sandwich qualifies as comfort food. Homemade meatloaf is the kind of recipe that is perfect for making for your favorite dad on father's day.
Nothing says I'm a grown-up like making dinner for your parents. This is an easy homemade meatloaf recipe. To make the perfect meatloaf here are a few things to remember.
What ground beef for meat loaf?
Have you ever noticed that there are different kinds of ground beef? Its leanness categorizes ground beef.
You will see it called 80:20, or 90:10. This number indicated the relative lean meat to fat ratio of the ground beef.
In my opinion, the best ground beef to use for meatloaf is an 85:15 ground. This ground gives you a high amount of protein but enough fat to keep your meatloaf moist without being greasy.
The fat, along with eggs and breadcrumbs or oats gives you a perfect meatloaf that doesn't crumble apart, which makes it easy to get the perfect slice of meatloaf.
Cook your meatloaf to the right temperature.
Meatloaf cook time: It can be hard to tell if meatloaf is cooked through. This size of your meatloaf will determine how long to cook your meatloaf.
The absolute best way to make sure your meatloaf is cooked to the proper temperature is by using a meat thermometer. It may seem unnecessary, but having a reliable meat thermometer can be the difference between overcooked, dry meat and poultry and perfectly cooked meat and poultry.
Meat is expensive so invest in a good thermometer and never overcook your meat again. When I cook something like meatloaf or a roast I like to use a thermometer that alerts me the exact minute that the proper temperature is achieved. Yeah, it's fancy but it allows me to get dinner in the oven and not worry about having to check on my meatloaf several times. Talk about a time saver.
What is the right meatloaf internal temp? 160 degrees Fahrenheit (70 degrees Celsius.)
Here are my favorite meat thermometers:
Season it well.
Salt and pepper are a must. There is nothing worse than underseasoned meat? Well, maybe undercooked or overcooked meat would be worse. Underseasoned food is boring.
The difference between a memorable meal and a just so-so meal is flavor. This meatloaf is seasoned with lots of herbs and spices for fantastic flavor.
Use really good bread.
The perfect meatloaf sandwich requires really good bread. For this recipe, I like to use a really good sourdough or a ciabatta roll. Another fantastic option would be focaccia.
My Tomato, Garlic, Rosemary Focaccia recipe would be AMAZING with meatloaf smashed between a few slices. You can adapt the focaccia recipe and make it simpler if you prefer to make plain focaccia. I like my focaccia topped with a little rosemary and salt. Perfection!
Other recipes you need to try!
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Meatloaf Sandwich With Onion Jam And Bacon
- Ciabatta Rolls or loaf
- tomato chutney
- Preheat oven to 350℉.
- Add milk and panko in a medium bowl. Set aside and let sit until milk is absorbed.
- In a large bowl mix together the remaining ingredients for the meatloaf. Add the panko mixture and mix well. I usually use my hands.
- Place mixture in a loaf pan. Place on large baking sheet.
- Bake for 1 hour.
- Remove from oven and drain off any excess fat.
- Let rest in the refrigerator for a few hours before slicing for sandwiches. Alternatively, you can eat it hot with mashed potatoes. Just rest 15 minutes before slicing.
- Add onions and oil to a large saucepan.
- Caramelize onions on med-high heat until translucent and golden brown. Stir occasionaly.
- Add in herbs and sugar. Do not stir.
- Raise heat to high and let sugar melt and mixture become golden an bubbly. Still do not stir.
- After mixture is golden a bubbly reduce heat to low and add vinegar and salt. Now you can stir.
- Cook until the mixture no longer has a strong vinegar smell.
- Let mixture cool. Remove herbs. Store in the fridge in an air tight container for up to 3 months.