This recipe takes inspiration from a Katsu Sando, a Japanese-style fried pork sandwich, but uses meatloaf instead. Considering that I am the undisputed king of sandwiches, I don’t say this lightly: this is the greatest meatloaf sandwich of all time. And that, my dearest constituents, is a Jeff Mauro guarantee.
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Active: | 1 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small Spanish onion, 1/4-inch dice
- Kosher salt and freshly cracked black pepper
- 3 cloves garlic, minced
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce, such as Tabasco
- 1 pound ground chuck
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 cup coarsely crushed saltines (from about 24)
- 1/3 cup minced fresh parsley
- 1/2 cup barbecue sauce
- 1/4 cup light brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons sriracha sauce
- 1/2 cup seasoned rice vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 English cucumber, sliced about 1/8-inch on a mandoline (about 1 cup)
- 1 teaspoon chopped fresh dill
- 2 cloves garlic, smashed
- 2 cups french-fried onions, pulverized in a bag with a mallet or rolling pin
- 1 loaf shokupan (Japanese milk bread) or pullman-style white bread, sliced and crusts cut off to fit the size of the meatloaf
- Stone-ground mustard, for serving
- 1/4 head green cabbage, shaved very thin
Instructions
- For the meatloaf: Preheat the oven to 350 degrees F.
- Heat a skillet over medium heat, then add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, then add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
- In a large bowl, whisk together the eggs, milk, mustard, Worcestershire and hot sauce and sprinkle with salt and pepper. Add the meats along with the cracker crumbs, parsley and cooked onion and garlic; mix with your hands until evenly combined. (See Cook’s Note.) Place on a parchment lined sheet tray.
- Using your hands, gently form the meatloaf into a rustic loaf, about 9 by 5 inches.
- For the glaze: In a small saucepan, combine the BBQ sauce, brown sugar, vinegar and sriracha. Simmer over low heat until thickened, about 5 minutes. Allow to cool completely, and reserve half of the glaze for the sandwich.
- Slather some glaze over the meatloaf and bake, basting again halfway though, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes, then serve.
- For the pickles: In a small pot, heat the rice vinegar, sugar and salt until dissolved. Pour over the sliced cucumbers, dill and garlic in a bowl and let sit for at least 20 minutes or up to 1 day before. (Refrigerate if made in advance.)
- For the sandwich: Cut four 1-inch slices of leftover meatloaf (do your best to match the dimensions of the meatloaf slices to the sliced bread). Place the pulverized french-fried onions on a large plate.
- Prepare the bread by schmearing the stone-ground mustard (crust-to-crust is must!) on the top slice.
- Heat a nonstick skillet on medium heat. Sear each side of the sliced meatloaf until lightly golden and warmed through, about 5 minutes. Take off the heat and liberally brush the reserved meatloaf glaze on both sides.
- Using tongs or spatula, pick up each glazed slice from the sides, then dunk and coat each side with the pulverized french-fried onions. Drizzle the cabbage with some of the pickling liquid. Place the meatloaf on the bread, then top with the pickles and cabbage. Close the sandwiches. Cut right in the middle and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1023 |
| Total Fat | 38 g |
| Saturated Fat | 13 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 9 g |
| Sugar | 38 g |
| Protein | 64 g |
| Cholesterol | 236 mg |
| Sodium | 1632 mg |
Reviews
I made this recipe from top to bottom. Even made homemade Japanese milk bread for it. The meatloaf recipe is delicious. I didn’t care for the sandwich as written. The bread was too soft. I think it needs a more substantial choice of bread. The meat is so flavorful it didn’t need all the extras. I made the meatloaf with a pound of pork, a pound of beef and no veal. Didn’t make sense to spend that much money since the meatloaf had so much extra flavor. I think this will be my go to meatloaf recipe from now on.
Husband said it was best meatloaf sandwich he’s ever had. Used leftover Costco meatloaf so it was quite a bit simpler and quicker.
No use for veal (expensive) since bbq sauce used. Didn’t make the sandwich but this meatloaf was EXCELLENT. The Sriracha added to sauce made it