Best Macho Meatloaf Sandwich Recipes

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MUTHA HEFFER SANDWICH (MEATLOAF SANDWICH)



Mutha Heffer Sandwich (Meatloaf Sandwich) image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 1 sandwich

Number Of Ingredients 48

10 pounds high-gluten flour, plus more for dusting
3 1/2 ounces salt
2 ounces yeast
10 cups water
1 1/4 cups heavy cream
1 cup honey
6 pounds ground chuck and brisket
6 pounds ground pork
3 pounds ground veal
8 cups ketchup
6 cups breadcrumbs
2 cups brown sugar
1/2 cup Italian seasoning blend
1/2 cup seasoned salt (kosher salt, cracked black pepper, garlic powder, onion powder)
1/2 cup Worcestershire sauce
3 green bell peppers, chopped
3 red bell peppers, chopped
2 jumbo yellow onions, chopped
15 eggs, beaten
3 cups ketchup
2 cups brown sugar
1 cup Worcestershire sauce
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon Cajun seasoning
1/2 tablespoon chopped garlic
4 pints heirloom tomatoes, chopped
3 packs tomato medley, chopped
1 white onion, chopped
4 cups sugar
1 cup apple cider vinegar
2 rosemary sprigs, leaves stripped
Salt and ground black pepper
Vegetable oil, for frying
Buttermilk, as needed
Hot sauce, such as Texas Pete
1 cup all-purpose flour
1 tablespoon garlic powder
2 teaspoons onion powder
Salt and ground black pepper
1 sweet onion, cut into thin rings
2 slices Texas toast (double-thickness sliced bread)
One 1/2-inch-thick slice meatloaf (about 6 ounces)
2 ounces SNS sauce
3 slices candied bacon
1/4 cup fried onion straws
2 tablespoons heirloom tomato jam
1/2 cup baby arugula

Steps:

  • For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
  • Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
  • For the meatloaf: Preheat the oven to 350 degrees F.
  • Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
  • Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
  • Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
  • For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
  • For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
  • For the fried onion straws: Heat a deep-fryer to 375 degrees F.
  • Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
  • Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
  • Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
  • For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.

MACHO MEATLOAF



Macho Meatloaf image

This recipe is perfect if you need to feed a group, or can be saved as leftovers and used for sandwiches!

Provided by VERSachi

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 lb ground pork
1 yellow onion (chopped)
2 eggs
10 saltine crackers (crushed)
1 teaspoon Worcestershire sauce
1/4 cup ketchup
1 teaspoon mustard
2 tablespoons brown sugar

Steps:

  • Pre-heat your oven to 350 degrees.
  • In a bowl use your hands to mix together the meat, eggs, onion, saltines, and worcestershire.
  • Note Don't over work the meat becuase it will toughen.
  • Mold the mixture into a loaf and place in a pan or on a baking sheet lined with aluminum foil.
  • Mix together the spread in a bowl and smear onto the top of the loaf.
  • Place your loaf in the oven and bake for 45minutes to 1 hour or until the top becomes a burgundy color and fat has gathered on the bottom of the pan.
  • Serve with mashed potates and veggies for a yummy winter meal.
  • Bon Apetite.

Nutrition Facts : Calories 703.6, Fat 44, SaturatedFat 16.3, Cholesterol 289.6, Sodium 471.6, Carbohydrate 19.1, Fiber 0.7, Sugar 11.6, Protein 54.6

ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH



All-American Down-Home Patriotic Meatloaf Sandwich image

The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 sandwiches, plus lots of extra meatloaf

Number Of Ingredients 22

1 tablespoon olive oil
1 small Spanish onion, minced
Salt
3 cloves garlic, minced
1 cup coarsely crushed soda crackers, such as Nabisco Saltine Crackers (about 24 crackers)
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
2 large eggs
Freshly cracked black pepper
1 pound ground beef chuck
8 ounces ground pork
8 ounces ground veal
1/3 cup chopped fresh parsley
1/2 cup ketchup
4 tablespoons brown sugar
4 tablespoons apple cider vinegar
4 slices sharp Cheddar
4 potato rolls, buttered and toasted
Bread and butter pickles (3 to 5 per sandwich)
1 can crispy onions, such as French's French Fried Onions

Steps:

  • For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
  • In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
  • For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.
  • For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.

MEATLOAF SANDWICHES



Meatloaf Sandwiches image

Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, diced small
2 tablespoons tomato paste
1 1/2 pounds ground beef chuck (10 percent fat)
1 cup roughly crushed saltine crackers (about 15 crackers)
1 cup coarsely grated sharp cheddar (3 ounces)
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Toasted country-style bread, lettuce, sliced dill pickles, and ketchup, for serving

Steps:

  • Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
  • On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

Nutrition Facts : Calories 416 g, Fat 19 g, Fiber 3 g, Protein 28 g

MACHO MEATLOAF SANDWICH



Macho Meatloaf Sandwich image

Yield 1 sandwich

Number Of Ingredients 6

2 slices sourdough bread or white bread
2 teaspoons each: spicy mustard, ketchup, and/or mayonnaise, or to taste
1 slice meatloaf, cut 1/3 inch thick (your favorite recipe)
2 teaspoons olive oil, divided
1 slice Monterey Jack cheese
2 slices tomato (optional)

Steps:

  • Spread bread with condiments of choice. Brown meatloaf slice on both sides in 1 teaspoon olive oil in skillet. Put browned meatloaf slice on one slice of bread. Add cheese and tomato, if desired. Cover with remaining slice of bread. Heat remaining 1 teaspoon olive oil in skillet or on griddle. Grill over medium heat on both sides, until golden.

Nutrition Facts : Nutritional Facts Serves

PERFECT MEATLOAF SANDWICH



Perfect Meatloaf Sandwich image

This recipe was published in a 1999 issue of Wine Enthusiast magazine. I find myself making meatloaf just so I can make these sandwiches. I hope you like them, too! Sometimes I use mozzarella cheese instead of Jack. These taste great with potato chips or french fries & a dill pickle on the side. Yum!

Provided by Princess Pea

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
2 teaspoons olive oil, divided
2 slices sourdough bread or 2 slices white bread
1 teaspoon grainy mustard, to taste
1 teaspoon ketchup, to taste
1 slice monterey jack cheese

Steps:

  • Spread 1 slice of bread with mustard.
  • Spread the other slice of bread with ketchup.
  • Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
  • Put browned meatloaf slice on the mustard-smeared bread.
  • Put a slice of cheese on top of the meat loaf.
  • Cover with the ketchup-smeared bread.
  • Heat remaining 1 teaspoon olive oil in skillet or on griddle.
  • Grill the sandwich over medium heat on both sides, until golden.

Nutrition Facts : Calories 766, Fat 32.2, SaturatedFat 11.9, Cholesterol 102.3, Sodium 972.9, Carbohydrate 73.9, Fiber 3.2, Sugar 4.6, Protein 44.2

MEATLOAF GRILLED CHEESE SANDWICH



Meatloaf Grilled Cheese Sandwich image

This grilled cheese and meatloaf sandwich has crisped cheese on the outside and warm melted cheese on the inside. Perfect with sliced pickles and extra ketchup for dipping.

Provided by Kitchen Kitty

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 15m

Yield 1

Number Of Ingredients 6

1 slice leftover meatloaf
1 tablespoon margarine
2 slices bread
1 teaspoon ketchup, or to taste
3 slices Cheddar cheese
½ teaspoon prepared yellow mustard, or to taste

Steps:

  • Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
  • Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
  • Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

Nutrition Facts : Calories 759.1 calories, Carbohydrate 32.2 g, Cholesterol 173.4 mg, Fat 51.5 g, Fiber 1.5 g, Protein 41.1 g, SaturatedFat 24.4 g, Sodium 1222.7 mg, Sugar 5.2 g

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