It's been rainy and cool here and with all the bread I baked, I thought it was good weather for meatloaf sandwiches.
This is one of my favorite sandwiches.
This was my inspiration.
I started with 3 pounds of meatloaf mix. Pork, beef and veal.
I picked a lot of fresh herbs.
I added some bread crumbs made with my buttermilk bread.
Then added 1 pound of mixed hot and sweet sausage.
Fry about 6 pieces of bacon.
Add it to the herbs in your food processor.
Pulse until it is a fine crumb.
Fry a large onion in the remaining bacon fat then let it cool.
Add the bacon mix and the onions to the meat.
I had an idea to add some more bread crumbs made with my rosemary no knead bread for extra flavor.
Add 4 eggs.
Add 1/2 cup of whole milk. Add some salt and pepper.
Now dive in there and mix the hell out of it. You really need to get it thoroughly combined.
Split into 2 pieces and wrap each one in bacon. Place them on a rack so they don't stew in their juice. I cover the rack with aluminum foil and pierce it all over so the juices can drip down to the pan underneath. Bake at 350 degrees until a meat thermometer reads 170 degrees. It will take at least an hour.
Allow the loaves to cool.
Slice the meatloaf into thin slices. I slice and salt my tomatoes and let them drain on paper towels so they won't make the sandwich soggy. Thinly slice some onion.
Lightly toast the bread. I am not a big fan of iceberg lettuce but I like it on this sandwich for the added crunch. Spread one side with mayo and place the onions on it.
Top it with the tomatoes.
Add the meatloaf.
Slice it in half and bite in! Mmmmmm....
my Dad's trapping shack.
33 minutes ago