Caramelized Onion Meatloaf Sandwiches
with Roasted Broccoli & Horseradish Dijonnaise
- Soy
- Wheat
- Eggs
- Milk
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!
Ingredients
ounce
Potatoes
1 unit
Onion
8 ounce
Broccoli
10 ounce
Ground Beef
1 unit
Chicken Stock Concentrate
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Ketchup
1 ounce
Creamy Horseradish Sauce
(Contains: Eggs)
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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).
Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
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.
Swap in broccoli for potatoes; 15-20 minutes.
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 servings); place on a second baking sheet. Brush tops of meatloaves with remaining ketchup.
Roast on middle rack until cooked through, 15-20 minutes.
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.
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.
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.
