Loaded Meatloaf Sandwich with Caramelized Onions and Horseradish Dijonnaise

There’s nothing quite like a classic meatloaf sandwich, but this version takes it to a whole new level. Sliced meatloaf with a sweet and tangy ketchup glaze is piled high on toasted sourdough bread with rich caramelized onions and a creamy horseradish Dijonnaise. It’s the perfect combination of savory, tangy and a little bit spicy.

Serve these sandwiches with crispy potato wedges for a complete meal that’s sure to satisfy. The extra horseradish Dijonnaise makes a fantastic dipping sauce for both the sandwich and the wedges. Get ready to rave about this comfort food favorite!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 ounce Creamy Horseradish SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil.
2. Cut potatoes into 1/2-inch wedges. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet.
3. Peel and thinly slice the onion. In a small bowl, combine ketchup, 1 tsp sugar and a splash of water. Set aside.
4. In a large bowl, combine ground beef, panko, garlic powder, 1/2 tsp salt, pepper and 1 tbsp water. Mix gently. Form into a 1-inch thick oval loaf on the other side of the baking sheet.
5. Brush the meatloaf with half the ketchup mixture. Roast for 25-30 minutes, until meatloaf is cooked through and potatoes are golden and crispy.
6. While meatloaf roasts, heat 1 tbsp oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until soft and caramelized, about 15 minutes. Season with salt and pepper.
7. In a small bowl, mix mayonnaise, creamy horseradish sauce and Dijon mustard. Set aside.
8. When meatloaf is done, let rest 5 minutes, then slice into 4 thick pieces.
9. Spread butter on one side of each sourdough slice. Toast buttered side down in a skillet over medium heat until golden.
10. Assemble sandwiches: spread horseradish Dijonnaise on toast, add meatloaf slices, top with caramelized onions and close with another toast slice.
11. Serve with potato wedges and remaining horseradish Dijonnaise for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or brioche works well. Just make sure it can hold up to the fillings.

Can I make the meatloaf ahead of time?

Absolutely! Cook the meatloaf, let it cool and refrigerate. Slice and reheat in a skillet or oven before assembling sandwiches.

What can I substitute for horseradish sauce?

You can use extra Dijon mustard mixed with a little mayonnaise or add a dash of hot sauce for heat.