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.
Ingredients
12 ounce
Potatoes
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
Ketchup
4 slice
Sourdough Bread
(Contains Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Spicy Horseradish Paste
(Contains Soy)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1.25 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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).
• 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.
• 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.
• 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 mayonnaise, half the horseradish paste (use less if you’re heat-sensitive), half the mustard, and ¼ tsp sugar (all the horseradish paste, all the mustard, and ½ tsp sugar for 4 servings). Season with salt and pepper if needed.
• 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.
Ground Beef is fully cooked when internal temperature reaches 160º.
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