Tom's Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam
Tom’s Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam
Jill loves a meatloaf sandwich. Several years ago she was reading the Mitford series and the main character had a care taker who would make him meals. One of those was her famous meatloaf sandwich. Somehow that made an impression probably more than my actual meatloaf and Jill loves having a cold meatloaf sandwich.
I adapted this one from Tom Colicchio’s recipe. It’s really good. I never liked the onion chunks in my meatloaf so I puree mine into a paste. The things that make this meatloaf shine are the tomato jam, the crispy bacon and then the cut of cheddar on pillow soft sourdough. The thickness of the slice of meatloaf is also key (1/2 inch) as well as the bread. I went with pre-sliced sourdough mainly for the thickness. A really good sandwich.
Side note: the meatloaf is Gluten Free but the bread isn’t. And meatloaf never photographs as well as it tastes but I certainly didn’t do it any favors with my half-assed photography today.
2 lbs of fresh ground grass fed beef (Trader Joes)
1 yellow onion (pureed)
2 cloves garlic (pureed with onion)
1/4 GF bread crumbs
1 tbs Oregano
2 tbs of Dijon
1 tbs of Kosher Salt
1 small yellow onion sliced in thin strips
2 cloves of garlic
1 28oz can of Tomatoes (used crushed bc that is what I had)
1 tsp of Red win vinegar
2 tsp of oregano (fresh is best)
1 tbs of Kosher Salt
2 tsp of Curry powder
1 tsp of mustard powder
1 tbs of sugar
Cheddar Cheese (fresh)
Roasted pepper bacon
Ketchup to top loaf
1. Meatloaf first. Puree the onions and garlic in a food processor. Add to large bowl everything under the meatloaf portion of the ingredients. Fold it over 40 times to well combine everything.
I put a glug of olive oil in a small loaf pan and then I add parchment paper and fill it with the meatloaf mixture. Top it with ketchup and put into a 350 degree oven for about an hour. I roasted my bacon at the same time on the top rack for about 40 mins. Lastly while roasting I add a pan of water to increase the moisture level in the oven.
2. Tomato Jam. Add your sliced onions into a pan with olive oil and a pinch of Kosher salt. Cook on medium for 10-17mins until caramelized. Add your minced garlic and stir for a minute. Add the sugar, curry, mustard powder and stir for about 5 mins. You need to babysit this for the 5 mins careful not to burn. Add the vinegar and stir followed by the can of tomatoes and the oregano. Let this cook for about 30mins to thicken up.
3. If you like it cold or room temperature let everything sit and rest for 20mins. I put some Dukes Mayo on one side of the bread, topped with bacon and then meatloaf. Then add the tomato jam atop your meatloaf and finally the fresh cheddar. Enjoy.