Poll: meatloaf sandwiches
- Thread starter skyastara
- Start date
richard-in-cincy
Well-known member
My standby is the meatloaf from the NYC cookbook
rolled up with layers of wonderful cheese, basil, and bacon.
The answer is: for all meatloaf(er)s...
You slice it thin and broil it to put a nice crispy crust on it.
You NEVER nuke it.
Then you put it on some beautiful artisan rye with the house sauce. Put it under the broiler with a lovely cheese.
Leftover meatloaf is so awful if you just slice it cold and serve it.
rolled up with layers of wonderful cheese, basil, and bacon.
The answer is: for all meatloaf(er)s...
You slice it thin and broil it to put a nice crispy crust on it.
You NEVER nuke it.
Then you put it on some beautiful artisan rye with the house sauce. Put it under the broiler with a lovely cheese.
Leftover meatloaf is so awful if you just slice it cold and serve it.
That reminds of one I have been forgetting to make, rolled up with....
very thin sliced ham, sliced swiss, and zucchini. will look up and post if anyone interested.
Actually at work, I find it hard to have leftover meatloaf. When I do, you are right, slice it thin for cold sandwiches or make open- faced sandwiches with mashed and gravy, like hot turkey or hot beef
very thin sliced ham, sliced swiss, and zucchini. will look up and post if anyone interested.
Actually at work, I find it hard to have leftover meatloaf. When I do, you are right, slice it thin for cold sandwiches or make open- faced sandwiches with mashed and gravy, like hot turkey or hot beef
dawn_mo
Well-known member
I like mine the way my mom used to make it...
two slices of bread, Miracle Whip, yellow mustard, and the meatloaf sliced thick. I know, I know, but I had to tell the truth. It is the only thing I will put Miracle Whip on. It is one of my comfort foods.
I use my Aunt Emme's meatloaf recipe.
two slices of bread, Miracle Whip, yellow mustard, and the meatloaf sliced thick. I know, I know, but I had to tell the truth. It is the only thing I will put Miracle Whip on. It is one of my comfort foods.
I use my Aunt Emme's meatloaf recipe.
carianna-in-wa
Well-known member
While I don't personally care for meatloaf very much, when I make meatloaf sandwiches
I always top them with spicy tomato chutney. I have received crazy raves from people. I think the tang of the chutney is such a nice accompaniement to an otherwise kind of horrifying childhood memory.
SPICY TOMATO CHUTNEY
This recipe originally accompanied Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches.
1 pound vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
2 teaspoons mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried hot red pepper flakes
3/4 cup chopped scallion greens
Chop tomatoes and bell pepper.
In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
Makes about 1 1/2 cups.
Gourmet
September 1997
I always top them with spicy tomato chutney. I have received crazy raves from people. I think the tang of the chutney is such a nice accompaniement to an otherwise kind of horrifying childhood memory.
SPICY TOMATO CHUTNEY
This recipe originally accompanied Roast Beef, Basil, and Spicy Tomato Chutney Lavash Sandwiches.
1 pound vine-ripened tomatoes
1 red bell pepper
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
2 teaspoons mustard seeds
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried hot red pepper flakes
3/4 cup chopped scallion greens
Chop tomatoes and bell pepper.
In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
Makes about 1 1/2 cups.
Gourmet
September 1997
hallie-in-fla
Well-known member
Cheap white bread, untoasted, mayo, ketchup & 1/2" slices of cold meatloaf! Okay - NOW I'm hungry!
melissa-dallas
Well-known member
Thick slices, mustard, mayo, a little ketchup & horseradish-lots! (nt)
andreaindc
Well-known member
Richard, is this meatloaf recipe posted somewhere? If not, could you please post?
richard-in-cincy
Well-known member
Rec: Paul's Meatloaf from Brooklyn
From the New York Cookbook:
1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped
350F. oven
Cover a 13X9-inch baking pan with foil
Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.
In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.
Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.
Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.
Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.
Pesto
2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan
Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.
Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).
From the New York Cookbook:
1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped
350F. oven
Cover a 13X9-inch baking pan with foil
Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.
In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.
Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.
Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.
Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.
Pesto
2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan
Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.
Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).