Another fun fact about me…
Shortly before I turned 19 I moved out to Norfolk, Virginia. I lived on the east coast for about 4 years, working in a salon as a color specialist, in this cute little suburb of Norfolk called Ghent. The neighborhood was so adorable, the streets were lined with magnolia trees and old, gigantic, brick homes that had been converted into apartments. I still remember the hot, humid summer nights back there.
Norfolk had a pretty decent small town music scene (or maybe I just remember it that way because I was dating a musician). I remember the bars and restaurants out there, one of my favorites was The Jewish Mother (I just looked it up and discovered they are closed 😭). They had a million beers on the menu and live amateur jazz. It was the first time that I ever experienced beer that tasted good and what the sound of real live music felt like. And OMG the Jewish deli sandwiches with that marbled rye and pumpernickel bread… I still haven’t found anything that compares.
Okay, back to the recipe!
This meatloaf sandwich recipe was created in remembrance of this small restaurant that opened near my salon in Ghent, the name completely escapes me. It was a tiny little shack, I don’t think it even had indoor seating. We used to pick up lunch there pretty often. One of the most memorable things they had on the menu was this ridiculous meatloaf sandwich. It sadly wasn’t on the menu every day, but when it was I had to have it. The meatloaf on it’s own was super tasty. It was served on a sourdough roll with fresh greens and some sort of onion jam deliciousness.
Let’s Hear It For The Onion Jam
This stuff is a necessity! Make if for the the meatloaf sandwich and then eat it on EVERYTHING!!!! This onion jam is sweet, but not too sweet, and has a rich oniony flavor that makes a great addition to sandwiches, burgers, and even just plain old bread. You can fancy it up with some goat cheese and make a beautiful and easy crostini appetizer. For the fastest, easiest holiday recipe ever just top a block of cream cheese with onion jam, and serve it with your favorite cracker. It’s easy, because you already have this in the fridge since you made it for the best meatloaf sandwich EVER!!!!
Meatloaf Sandwich With Onion Jam And Bacon
- ⅔ cup panko bread crumbs
- ⅔ cup whole milk
- 2½ lbs ground beef (I use 85:15)
- 2 eggs lightly beaten
- 1 onion finely chopped
- ⅔ cup fresh parsley chopped
- 2 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp paprika
- 3 cloves garlic minced
- 1 tbsp kosher salt
- 1 tsp crushed red pepper
- ¼ cup extra virgin olive oil
- 3 large vidalia onions diced
- 2 sprigs parsley
- 1 sprig rosemary
- 1 cup granulated sugar
- ¾ cup champagne vinegar
- ½ tsp kosher salt
- 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.