Caramelized Onion Meatloaf Sandwich with Potato Wedges and Horseradish Dijonnaise

There’s something magical about a meatloaf sandwich that takes comfort food to new heights. This version layers slices of ketchup-glazed meatloaf between toasted sourdough, piled high with sweet caramelized onions and a zesty horseradish Dijonnaise. It’s a hearty, satisfying meal that’s perfect for lunch or dinner.

Pair it with crispy oven-baked potato wedges for a complete plate and don’t forget extra sauce for dipping. Every bite is a perfect balance of savory, tangy and creamy flavors.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Mince a few slices to get 2 tablespoons (4 tablespoons for 4 servings).
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a large bowl, gently combine ground beef, panko, garlic powder, stock concentrate, minced onion, half the ketchup, salt (about ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper. Shape into two 1-inch-tall loaves (four loaves for 4 servings) and place on a second baking sheet. Brush tops with remaining ketchup. Roast on the middle rack until cooked through, 15-20 minutes.
4. While potatoes and meatloaves cook, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 teaspoon sugar (2 teaspoons for 4 servings) and a splash of water. Cook, adding more water as needed, until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a small bowl and wipe out the pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add bread slices and toast until golden brown, 2-3 minutes per side (add more butter and work in batches if needed). While bread toasts, in a small bowl, combine horseradish sauce, mayonnaise and half the mustard (all for 4 servings). Set aside.
6. Lay toasted bread on a cutting board. Top half the slices with caramelized onion; spread remaining slices with some of the sauce (reserve some for serving). Cut each meatloaf crosswise into 4 slices; fan slices over the bread topped with onion. Close sandwiches and cut in half. Divide sandwiches and potato wedges between plates. Serve with remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or brioche works well, but sourdough adds a nice tang.

How do I store leftovers?

Store the meatloaf, onions and sauce separately in airtight containers in the fridge for up to 3 days. Reheat meatloaf in a skillet or oven.

Can I make the meatloaf ahead of time?

Absolutely! Prepare and cook the meatloaf, then refrigerate. Slice and assemble sandwiches when ready to serve.