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Caramelized Onion Meatloaf Sandwiches

Caramelized Onion Meatloaf Sandwiches

with Potato Wedges & Horseradish Dijonnaise

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When it comes to comfort food, meatloaf used to sit squarely in the number one spot, followed closely by the next-day meatloaf sandwich. But this sandwich changes everything. Topped with a classic ketchup glaze, sliced meatloaf is stuffed between toasted sourdough along with caramelized onion and a horseradish Dijonnaise. With potato wedges on the side and more sauce for dipping, prepare to rave about the triumph of this long-time fave!

Tags:Fair Climate Score
Allergens:WheatEggsSoyMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Potatoes

1 unit

Yellow Onion

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Garlic Powder

1 unit

Chicken Stock Concentrate

2 tablespoon

Ketchup

1 teaspoon

Wasabi Paste

4 tablespoon

Mayonnaise

(ContainsEggs)

2 teaspoon

Dijon Mustard

4 slice

Sourdough Bread

(ContainsWheat, Soy)

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1150 kcal
Fat61 g
Saturated Fat17 g
Carbohydrate110 g
Sugar15 g
Dietary Fiber5 g
Protein36 g
Cholesterol135 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (4 TBSP for 4 servings).

2

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

3

• Meanwhile, in a large bowl, gently combine beef*, panko, garlic powder, stock concentrate, minced onion, half the ketchup, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. • Form beef mixture into two 1-inch-tall loaves (four loaves for 4); place on a second baking sheet. Brush tops of meatloaves with remaining ketchup. • Roast on middle rack until cooked through, 15-20 minutes.

4

• While potatoes and meatloaves cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water. Cook, adding more splashes of water as necessary, until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer onion to a small bowl. Wipe out pan.

5

• Heat 1 TBSP butter in same pan over medium heat. Add bread and toast until golden brown, 2-3 minutes per side (add more butter and work in batches as needed). • While bread toasts, in a second small bowl, combine mayonnaise, half the wasabi (use less if you’re heat-sensitive), half the mustard, and ¼ tsp sugar (all the wasabi, all the mustard, and ½ tsp sugar for 4 servings). Season with salt and pepper if needed.

6

• Lay toasted bread out on a cutting board. Spread half the bread slices with caramelized onion; spread remaining bread slices with sauce (save some for serving). • Cut each meatloaf crosswise into four slices; fan out slices over bread topped with caramelized onion. Close sandwiches and cut in half. • Divide sandwiches and potato wedges between plates. Serve with remaining sauce on the side for dipping.