Caramelized Onion Meatloaf Sandwiches
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Caramelized Onion Meatloaf Sandwiches

Caramelized Onion Meatloaf Sandwiches

with Potato Wedges & Horseradish Dijonnaise

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!


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

Total Time40 minutes
Prep Time5 minutes


serving amount

12 ounce


1 unit

Yellow Onion

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

1 unit

Chicken Stock Concentrate

1 unit


1 ounce

Creamy Horseradish Sauce

(Contains Eggs)

2 tablespoon


(Contains Eggs)

2 teaspoon

Dijon Mustard

4 slice

Sourdough Bread

(Contains Soy, Wheat)

Not included in your delivery



1 tablespoon

Cooking Oil

1 teaspoon


1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1120 kcal
Fat64 g
Saturated Fat19 g
Carbohydrate111 g
Sugar15 g
Dietary Fiber4 g
Protein34 g
Cholesterol145 mg
Sodium1640 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.


Baking Sheet
Large Bowl
Large Pan
Small Bowl



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (4 TBSP for 4 servings).

Roast Potatoes

• 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.

Form & Bake Meatloaves

• Meanwhile, in a large bowl, gently combine beef*, panko, garlic powder, stock concentrate, minced onion, half the ketchup, salt (we used ½ 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.

Caramelize Onion

• 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.

Toast Bread & Mix Sauce

• 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 horseradish sauce, mayonnaise, and half the mustard (all for 4 servings). Set aside.

Assemble & Serve

• Lay toasted bread out on a cutting board. Top 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.

Ground Beef is fully cooked when internal temperature reaches 160º.