Hearty Meatloaf Sandwich with Caramelized Onions and Horseradish Dijonnaise

There’s something magical about a meatloaf sandwich. This version takes it to the next level with a sweet and tangy ketchup glaze, tender sliced meatloaf and deeply caramelized onions. A creamy horseradish Dijonnaise adds a zesty kick that cuts through the richness.

We’re serving it all on toasted sourdough bread with crispy potato wedges on the side. Whether you’re looking for a satisfying dinner or a show-stopping lunch, this sandwich is sure to become a favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until golden and crispy, about 25-30 minutes.
2. While potatoes roast, thinly slice the onion. In a skillet over medium heat, melt butter and add onion. Cook, stirring occasionally, until soft and caramelized, about 15 minutes. Stir in sugar and a pinch of salt; cook 1 more minute. Set aside.
3. In a bowl, combine ground beef, panko, chicken stock concentrate, garlic powder, 1/2 teaspoon salt and a few grinds of pepper. Mix gently until just combined. Shape into two oval patties about 3/4-inch thick.
4. In a small bowl, mix ketchup with a splash of water to make a glaze. Brush half over the patties. Place patties on a foil-lined baking sheet. Bake for 15-18 minutes until cooked through (internal temp 160°F).
5. Meanwhile, make the horseradish Dijonnaise: In a small bowl, stir together mayonnaise, creamy horseradish sauce and Dijon mustard. Set aside.
6. Toast sourdough slices lightly. Spread some horseradish Dijonnaise on each slice. Place a meatloaf patty on two slices, top with caramelized onions, then the remaining bread slices. Cut sandwiches in half.
7. Serve sandwiches 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. Toasting helps prevent sogginess.

Can I make this recipe gluten-free?

Use gluten-free bread and substitute panko with gluten-free breadcrumbs or crushed rice crackers.

How do I store leftovers?

Store meatloaf and onions separately from bread. Reheat meatloaf in a skillet or oven, then assemble fresh.