My newest book, A Walk Along the Beach, is available now! Throughout all of my novels, I mention recipes and/or favorite dishes that I enjoy or feel like fit a storyline. In this novel, I mention a meatloaf sandwich so I wanted to share this recipe with you all that was inspired by the book! These Meatloaf Sandwiches take leftovers to a whole new level.
We like using curly kale in this sandwich, as it adds a crunchy texture.
1 tablespoon olive oil
1 medium onion, diced
2 tablespoons tomato paste
1 cup crushed saltine crackers (about 20 crackers)
1 cup grated sharp cheddar cheese
2 tablespoons prepared horseradish, plus more for serving, optional
1 tablespoons Worcestershire sauce
¾ teaspoon kosher salt
½ teaspoon ground black pepper
1 ½ pounds 85/15 ground beef
16 slices crusty loaf bread
Sliced dill pickles
Curly kale, or other crunchy lettuce
Preheat oven to 375°. Line a baking sheet with foil; set aside.
Heat oil in a nonstick skillet over medium heat. Add onion, and cook until translucent, about 5 minutes. Stir in tomato paste until onions are coated. Transfer to a large bowl and let cool for 5 minutes. Stir in crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper. Mix in the ground beef just until combined.
Transfer to the prepared baking sheet and shape into a 9 by 5-inch loaf. Bake in the oven for 40-45 minutes, until cooked through. Let cool on the baking sheet for 10-15 minutes, then slice into 1-inch thick slices. Place on a slice of bread, then top with pickles, kale, ketchup, and more horseradish, if using.