One of the very first recipes I ever posted (many, many, many, many years ago) was for Meatloaf. I was a newbie (or at least rediscovering it) to meatloaf way back then, and I had kind of forgotten about how freaking good it is! But because it is SO COLD here right now (like it’s below 20 degrees here, which is FROZEN for Seattle) it’s is making us all crave hearty and comforting food. Like meatloaf.
So when I couldn’t get the old meatloaf off of my brain, I went back and dug up this old recipe. I loved it as much as the first time I made it, and mercifully so did my kids. But the greatest part was that it gave us dinner for two nights in a row. The first night we had the original Meatloaf, and the second we had these gorgeous Meatloaf Sandwiches. Considering that I have now created the craziest schedule for myself I have had since my booktour over the next few weeks, I am totally into the two-for-one dinners. Are you into that too? By the way, can a meatloaf sandwich be gorgeous?
Big slabs of soft white bread, ripe tomatoes and some peppery little greens were the backdrop for the incredibly moist and delicious meatloaf as well as the insanely wonderful sweet and tangy Bourbon Mustard. Yes. Bourbon Mustard.
If you are in the midst of a chaotic Holiday season, consider making some meatloaf and then using the leftovers for a sandwich. Or maybe just make it for the sandwiches? Either way- it is seriously amazing.
**Also for anyone in the greater Seattle Area, please join me at the Kirkland Costco on Friday from 11-2pm where I am signing books!! (Come get a Christmas present for your mom, your sister, your friend or yourself! Wink, wink.)
*** Double also. Do you want to see the Christmas Décor for this year? I have had a bunch of requests- do you guys want to see the Christmas glitter madness that has happened here this year?
Recipe: Meatloaf Sandwiches with Bourbon Mustard
- 4 thick slices Meatloaf
- 8 thick slices good bread (such as sourdough, potato, or a rustic Italian)
- 8 slices ripe tomato
- 2 handfuls arugula
- Bourbon Mustard
- Bourbon Mustard
- 1 teaspoon bourbon
- 1 teaspoon red wine vinegar
- 1 teaspoon brown sugar
- 5 tablespoons good grainy mustard
- For the mustard, completely combine the ingeredients in a small bowl.
- Divide the mustard amongst the bread, and top every other slice with the meatloaf. Add the tomatoes and a small handful of the arugula to the sandwich and top with the other slice of bread.
- Slice and Enjoy!
Preparation time: 5 minute(s)
Number of servings (yield): 4