Nora’s Meatloaf Sandwich by George Motz
American , Ground Beef
Being at my mom’s house in summer meant the occasional cold sliced meatloaf sandwich. Although I’ve enjoyed meatloaf my entire life – this way is my favorite way to enjoy where it is sliced thick and served on good old white bread as a sandwich. My mom makes the best meatloaf sandwich ever but this recipe comes from my father’s nanny, Nora, and it goes all the way back to the 1940’s. There is historical proof that minced cooked loaves of meat may go back as far as 5th century Roman Empire, but the classic version we know today is likely just over 130 years old.
Serves
Prep Time
Min
Cook Time
Min
ingredients
11
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Ingredients
- 2 lbs Schweid & Sons ground beef
- 2 Eggs
- 1 cup Fine Breadcrumbs
- 2 tbsp Heavy Cream
- 4 shakes Worcestershire Sauce
- 3 shakes TABASCO® Sauce
- 1 tsp Dijon Mustard
- 1/2 tsp Onion powder
- 1/2 cup Ketchup
- 1 tsp salt
- 1/4 cup Barbecue Sauce, to glaze
Servings:
Units:
Instructions
- 1. Heat oven to 350˚F
- 2. Add all ingredients (except barbecue sauce) into a large mixing bowl. Gently mix by hand until uniform.
- 3. Form into the shape of a loaf of bread and place in a shallow roasting pan.
- 4. Use a pastry brush (or clean paintbrush) to glaze the top and sides of the loaf with the barbecue sauce. Place into oven for 55 minutes.
- 5. Let cool, then refrigerate for at least an hour. Slice thick and serve on untoasted white bread with mayonnaise.
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