Nice Meatloaf - Great For Next Day Sandwiches

[Quillback]

Next day, serve your meatloaf on Pumpernickel bread topped with bacon, lettuce and tomato with mayo or your favorite secret sauce.

I had this at the Salt Bay Cafe in Damariscotta, Maine in October 2009 it was the luncheon special.......and it was.

We now eat a lot more meatloaf dinners than we used to ........but we always make sure we have enough left over for sandwiches the next day.......

usually start this when my leaf lettuce is first harvested.

Dang, that sounds good!

Thanks for the meatloaf recipe!

[tho1mas]

Put bread slices in the bottom of the meatloaf pan to absorb the grease - makes good dog food.

[DaddyO]

I use BBQ sauce instead of the Tomato Sauce / Ketchup.

[ness]

I use BBQ sauce instead of the Tomato Sauce / Ketchup.

This thread is timely because I've been bugging the missus to make meatloaf and she did just last week. She glazes it with a ketchup/brown sugar/mustard sauce that's a lot like BBQ. Darn fine eating right there.

[rps]

Thought I would add this (one of my old Facebook Notes) to illustrate the recipe above and add a few little things.

Over The Top Meatloaf

Everybody and their aunt has a meatloaf recipe. Alton Brown, Pioneer Woman, my Aunt Patsy ...

I usually throw a few things together and don't worry too much. However, I wanted to combine a few tricks I've picked up from different sources and use them all in a definitive meat loaf.

Ingredients:

2.5 pounds Boston blend ground meat (60% beef, 40% pork)

1 large onion diced fine

a stalk of celery diced very fine

a carrot diced very fine

4 large button mushrooms diced very fine

2 cloves garlic minced

1/2 teaspoon black pepper

2 teaspoons kosher salt

1 teaspoon Old Bay

1 teaspoon Cavenders Greek seasoning

1 large egg beaten

1/4 cup plain yoghurt

large splash Worcestershire sauce

1 cup panko

1 Tablespoon olive oil

First Loaf Paint and Wrap:

1 or 2 Tablespoons Yellow mustard

6 strips thin sliced bacon

Second Loaf Paint:

1/2 cup ketchup

1 Tablespoon balsamic vinegar

1 rounded Tablespoons brown sugar

1 teaspoon chili powder

1 teaspoon dry mustard

sriracha or Franks Hot Sauce to taste

Method

Do your vegetable dicing or throw it in a food processor and pulse until diced fine (don't make a paste!)

Gently saute the vegetables in the olive oil until translucent. Add half the Old Bay, Cavenders, salt, and pepper as they sweat.

Allow the vegetables to cool to room temp and place in a large bowl. Add the panko and mix. Combine the yoghurt, Worcestershire sauce, Franks, and the beaten egg and mix. Add that to the vegetables and panko. Add the ground meat and mix without compacting the mixture. I use my bare hands because my fingers can break apart the lumps as I mix. Season with the remaining Old Bay and Cavenders. Put a piece of parchment on a tray pan and place the meat mixture in the middle. Gently shape a rectangle loaf without pressing the meat tightly together. Use a pastry brush to paint the outside of the loaf with yellow mustard. Lay the bacon strips side by side over the loaf and tuck the ends in.

Heat the oven to 350 degrees and bake 30 minutes. Paint the exterior with the second loaf paint and bake until done, approximately 30 minutes more. Remove from the oven and paint the loaf once more and rest 15 minutes before slicing.

[jdmidwest]

Here is a good quick one that is simple, not ingredient intensive, and makes a good sandwich. Cover with Ketchup or BBQ sauce before baking.

Cheesy Meatloaf

1 lb ground beef

1 lb ground pork (not sausage)

1 envelope Dry Onion Soup Mix

2 eggs beaten

2 slices bread crumbled

ground black pepper to taste

3/4 cup water

2 cups shredded mozzarella cheese, divided

Preheat oven to 350 F. In a large bowl, combine water, soup mix, pepper, beaten eggs, and bread crumbs. Mix well and add meat. Add 1/2 cup of cheese and stir in.

In a 9x5 loaf pan, spread half of meat mixture on bottom layer. Add remaining 1 1/2 cup of cheese to middle and cover with remaining meat mixture. Top with ketchup or BBQ if desired.

Bake 60 minutes or till center reaches 170F. Remove and let cool 15 minutes before serving.

[Don]

I've been catering for a few years lately and I will share one of my specialties:

GOOD OLD DONNY BOY’S SMOKED MEATCAKE RECIPE

1 ½ LBS LEAN GROUND BEEF

½ LB GROUND PORK / I SUBSTITUTE MILD PORK SAUSAGE AT TIMES

2 EGGS

¼ CUP OR MORE DICED JALAPENOS / I USE JALAPENOS FROM A JAR

1 TBS WORCESTERSHIRE SAUCE

1 TSP BLACK PEPPER / I PREFER FRESH GROUND OR COARSE GROUND

2 TSP SALT / I PREFER KOSHER SALT OR SEA SALT

¾ CUP CUBED CHEDDAR CHEESE / ONE PKG CUBED CHEDDAR

1 CUP CHOPPED ONION

½ LB CHOPPED BACON / I USE 1 PKG PRECOOKED BACON IF I FEEL LAZY

½ CUP BREAD CRUMBS

½ CUP MILK

1 SMALL CAN CHOPPED MUSHROOMS (OPTIONAL)

MIX ALL INGREDIENTS THOROUGHLY IN A LARGE BOWL.

USE A BREAD BAKING PAN AND LINE IT WITH PLASTIC WRAP.

MASH THE MIXTURE DOWN INTO THE PAN AND REFRIGERATE FOR A COUPLE OF HOURS TO FIRM THE MEATLOAF.

PLACE THE MEATLOAF ON INDIRECT HEAT ON YOUR SMOKER AT YOUR DESIRED TEMPERATURE. 300 DEGREES GIVE OR TAKE 50 DEGREES SEEMS TO WORK WELL. THE PLASTIC WRAP ENSURES THAT THE MEATLOAF WILL COME OUT OF THE PAN EASILY.

DISCLAIMER: THE PLASTIC WRAP IN THE BREAD PAN IS NOT FOR HUMAN CONSUMPTION AND IS TO BE REMOVED FROM THE MEATLOAF AFTER IT HAS BEEN PLACED ON THE GRILL. THE OWNER OF THIS RECIPE IS NOT RESPONSIBLE FOR ANY ILLNESSES OR COMPLICATIONS TO THOSE WHO HAVE INGESTED SMOKED MELTED PLASTIC WRAP.

SMOKE UNTIL INTERNAL TEMPERATURE IS 160 DEGREES.

YOU CAN GLAZE THE MEATLOAF NEAR THE END OF COOKING WITH THE FOLLOWING:

½ CUP KETCHUP

½ CUP BROWN SUGAR

1 TBSP MUSTARD

HOWEVER, I HAVE NEVER USED THE GLAZE BECAUSE I BELIEVE THAT THIS RECIPE IS BEST SERVED WITH YOUR FAVORITE BBQ SAUCE.

I HAVE ALWAYS DOUBLED THIS RECIPE (EXCEPT MUSHROOMS) AND SMOKED TWO AT A TIME.

IT IS THE BEST MEATLOAF I HAVE EVER TASTED.