Is there such a thing as a gourmet meatloaf sandwich? After making a wonderful meatloaf sandwich on toasted herbed foccacia with caramelized onions and truffled ketchup, I think you could call it gourmet. If you don’t want to call it gourmet then just call it delicious. But whatever you do, make the sandwich.
My husband and I love meatloaf and I make several different ones…two of our favorites are a traditional meatloaf and a Mexican meatloaf. If you have read my posts about these two varieties, you know that I make two smaller meatloaves instead of making one large meatloaf. We eat one the night it is baked, the other is wrapped up to have for meatloaf sandwiches.
Something wonderful happens while the meatloaf rests in the refrigerator over night…the flavors seem to enhance and the texture improves just like when you make a rustic country pâté or meat terrine. The result, when you are ready to make your sandwich is delicious. Now if you like, you can make your sandwich with cold meatloaf on soft white bread with just ketchup…my husband loves it that way. If you want to get fancy, add a pickle spear and some chips. If you would like to make the sandwich special and serve it for dinner along with a mixed green salad, then try this recipe…I think you will love it.
For my basic meatloaf recipe click here. For this particular meatloaf I made a few changes. I sautéed onion, fresh fennel and garlic and used fresh thyme in my seasonings. Instead of using Worcestershire sauce in the meatloaf and as a topping, I used steak sauce which has a little extra taste and body. The most important thing when making a meatloaf is for it to be well seasoned and moist.
Caramelized onions gives this sandwich a wonderful depth of flavor. Slice onions (one onion for each sandwich you will be making) and add to a skillet over medium heat with some olive oil, salt, pepper and pinch of sugar to help the caramelization. Sauté until the onions turn translucent, then turn the heat down some and cook slowly until the onions are soft and caramelized.
Take enough ketchup for the sandwiches you are making and add a little white truffle oil. Truffle oil is very strong and a little goes a long way. You can always add more…so start with a small amount and taste until you have the taste you like.
Slice the meatloaf while cold and warm slightly.* I warmed the meatloaf under the heat lamps on my stove…you could put it in a warm oven for a just a few minutes…you want it just warm but not hot.
Slice the foccacia in half and remove the center of the bread…leaving it about a half-inch thick. Brush with bread with olive oil and lightly toast. Assemble your sandwich and enjoy…it is that simple.
I served my sandwiches with a green salad simply dressed with an olive oil and sherry vinegar dressing. My husband and I felt we were eating something more than just your average sandwich. It was easy to put together but also a memorable and delicious meal. We thought we were having a gourmet sandwich for dinner.