Meatloaf Sammies

 Meatloaf Sammies


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Prep Time: 20 Min
Cook Time: 50 - 55 Min

Chill Time: 1 Hour +
Yields: 1 Loaf / 4 Sammies

N O T E S

• I doubled this recipe so that my meatloaf was deeper and more appropriately sized for bread. You don't have to do this, but I would suggest slicing it lengthwise, as opposed to widthwise to get larger slices for bread.
• When I doubled the recipe, I only added an additional clove of garlic, and increased the crumbs to 2/3 as opposed to 1/2. Everything else was doubled as per the recipe.
• You could add cheese, but my mom never did that so I didn't either! 
• 1 meatloaf will probably make 4 sandwiches depending on how thick you slice it.

WHAT YOU NEED

• Sourdough Bread
• EVOO
• Yellow Mustard
• Garlic Cloves

M E A T L O A F 

• 340g Beyond Meat Beef
• 4 cloves Garlic, crushed & minced
• 1/2 Yellow Onion, grated
• 1/2 C Plain Bread Crumbs
• 1 Piece of Bread, torn up
• 1 Large Free-Range Egg
• 1/4 C + 2 Tbsp. 2% Milk
• 3 Tbsp. Fresh Parsley, chopped
• 1 Tsp. Dry Mustard Powder
• 1 Tbsp. Worcestershire Sauce
• 1 Tsp. Browning Sauce
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1 Tsp. Onion Flakes
• 1/2 Tsp. Red Pepper Flakes
• 1/4 Tsp. + Sea Salt 
• G LA Z E
• 1/3 C Ketchup
• 1 Tbsp. Red Wine Vinegar
• 1 Tsp. Honey
• Splash Worcestershire Sauce

DIRECTIONS

• Preheat your oven to 350 F
• Add the bread and milk to a medium sized mixing bowl and use your hands to squish the bread in the milk. Let it sit for a minute before adding everything else for the meatloaf to the bowl. Work the mixture together with your hands. ​

• Spray a standard sized loaf pan with cooking spray and add the meat mixture to the pan. Form it in to a loaf shape using your hands or a rubber spatula. 
• Bake for 30 minutes. In the meantime, whisk together the ingredients for your glaze and season with a pinch of salt. Remove the loaf from the oven and slather the top of it with the glaze.​
• Return the loaf to the oven for 10 minutes, remove it, and glaze it one more time. Return to the oven for another 10 - 15 minutes until cooked through and glaze looks deeper in colour.​

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• Remove from oven and set on to a wire cooling rack for 15ish minutes. Once cooled enough to safely handle, flip out on to a cutting board and continue to cool until it is no longer hot. Roll in plastic wrap and refrigerate for an hour minimum until firm and fully cooled.
• S A M M I E S _ Preheat a grill pan on about medium heat and drizzle your sourdough on both sides with EVOO. Grill on both sides until golden and crisp. Smash a garlic clove, peel, and rub this on both sides of your grilled bread. Slice a few slabs of cold meatloaf, and place them on your bread, followed by a generous zag of mustard. Assemble, slice, and serve. ENJOY!

HAPPY VEG