This is a little tribute to one of my favorite sandwiches.
Last week my mom made a truly enormous meatloaf dinner so we’d have plenty of leftovers, or let’s be honest, so we could eat meatloaf sandwiches all week. Our preferred method of making this dish is to do it free form, rather than put it in a loaf pan, so that you have more crust, which is our family’s favorite part. I’ve actually thought of creating a crust-only meatloaf, sort of like Elaine’s muffin-tops…but that didn’t go so well for her.
I also like to make the meatloaf low and squat and to cover all sides with a glaze of ketchup and brown sugar. Now I know this topping might be inelegant, but honestly, it’s delicious. I’ve also wrapped my meatloaf with bacon so that the fat melts into the meat and flavors it, and I’ve done no glaze at all for an herby and mustard flavored meatloaf. But my favorite is the sticky, sweet ketchup glaze.
This sandwich was a combination of sliced turkey meatloaf on toasted country bread, layered with russian dressing (mayo and chili sauce) pickles, crisp lettuce and a few potato chips.
This sandwich was a combination of sliced turkey meatloaf on toasted country bread, layered with russian dressing (mayo and chili sauce) pickles, crisp lettuce and a few potato chips.So good–how do you make yours?
