There’s one important thing to have when making a great meatloaf sandwich
Good meatloaf…. and white bread
Okay, two things
meatloaf, white bread… and mayo
bollocks! … three things
and pickle chips
Meatloaf, in a sense, has been around since the Romans. Although with ingredients like finely chopped lamb, pine nuts, rosemary and cream, you ended up with something more “pate-like” than what we call our beloved food of the masses.
It wasn’t until WWII that meatloaf truly became part of the working class American diet. Looking to help families stretch their meat rations, numerous government agencies and appliance manufacturers started a campaign to show housewives how to extend meager protein rations to feed a large family. They championed adding stale bread, leftover biscuits, potatoes and rice into minced meat, adding a healthy dose of ketchup and seasonings, and baking it off “roast-style” to create a meat dish that would be fit to grace any Sunday Dinner table.
It caught on. And while they were satisfying and filling, they did something much more important. They created leftovers. Leftovers that could be sliced and sandwiched between 2 slices of bread – and packed off with their loved ones as they headed off to fight the good fight in the industrial manufacturing war machine that had taken over so much of the country.
Thus begins our love affair with the Meatloaf Sammich.
Like I said up there… to make a good sandwich, you need good meatloaf. One that is firm – but not dry / Flavorful – but not greasy / with just the right amount of seasoning to make you forget that what you’re eating is extended meat.
and for that… you need this:
Plate Fodder Beef & Sausage Meatloaf
Serves 8… or 4 with leftovers… or 2 and a week’s worth of sammiches.
1 Pound Lean Ground Beef (85 to 95% lean)
1 Pound Mild Pork Breakfast Sausage
1 Cup Mirepoix (or 1/3 Cup each finely diced Carrots, Celery, Onions)
1 Cup Ranch Dressing
1 Cup Fresh Bread Crumbs
1/4 Teaspoon Garlic Powder
1 Teaspoon each Salt & Black Pepper
1 Tablespoon Oil
1/4 Cup Ketchup + some for the top
Tools of the trade
Large Mixing Bowl
Preheat the oven to 350
In a small sauce pan, saute the mirepoix with oil until the onions are just softened. Add the meat, veg, breadcrumbs, eggs, ranch dressing, seasonings and 1/4 Cup of ketchup to the mixing bowl. Squitch everything between your fingers to thoroughly mix the ingredients. You want a sticky paste. Transfer the mix to the roasting pan and shape into a loaf – patting the top and sides to compact the mix so you don’t end up with cracks or pockets inside your loaf. Depress a thin line in the top of the formed loaf and squirt a thin stream of ketchup to fill the depression.
Bake at 350 for a minimum of 1 hour. You want an internal temperature of 160 degrees at the center of the loaf
Lift your loaf out of the pan (there will be a good amount of sediment and oil in the bottom… and that’s just not good to eat.
Cool for about 15 minutes before slicing, to insure clean, dense slices
you can slice up some of that Portuguese Broa
or some Hokkaido Milk Bread
Slather it with some homemade Mayonnaise
and some Mount Olive Dill Hamburger Chips
and have at it.