Hearty Meatloaf Sandwich with Caramelized Onions and Potato Wedges

There’s something magical about a meatloaf sandwich. This version takes it to the next level with a classic ketchup glaze, tender sliced meatloaf, sweet caramelized onions and a zesty horseradish dijonnaise. All piled high on toasted sourdough bread. On the side, crispy potato wedges for dipping into extra sauce.

It’s the ultimate comfort food meal that’s sure to become a favorite. Whether you’re making it for a weekend lunch or a cozy weeknight dinner, this sandwich delivers big flavor with every bite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry potatoes, then cut into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Mince a few slices until you have 2 tablespoons (or 4 tablespoons for 4 servings).
2. On a baking sheet, toss potato wedges with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
3. In a large bowl, gently combine ground beef, panko, garlic powder, chicken stock concentrate, minced onion, half the ketchup, salt (use ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper. Form into two 1-inch-tall loaves (or four 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 large 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 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. In the same pan, melt 1 tablespoon butter over medium heat. Add sourdough slices and toast until golden brown, 2-3 minutes per side (add more butter if needed, work in batches). Meanwhile, 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 the remaining slices with the horseradish sauce (reserve some for serving). Cut each meatloaf crosswise into 4 slices and fan them over the onion-topped bread. Close sandwiches and cut in half. Divide sandwiches and potato wedges between plates. Serve with remaining sauce for dipping.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure to cook it to an internal temperature of 165°F.

How do I store leftovers?

Store leftover meatloaf and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make the caramelized onions ahead of time?

Absolutely! Caramelized onions can be made up to 3 days in advance and stored in the fridge. Reheat gently before assembling sandwiches.