Meatloaf Sandwich (recent history) on Sandwiches of History⁣

Presenter / Channel

Sandwiches of History (referenced guest/source: Turkey and The Wolf – “Flavor Trippin’ in New Orleans,” meatloaf sandwich inspiration).

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Ingredients (with quantities/substitutions)

Meatloaf (baked, then cooled overnight)

• 2 lb ground beef
• Saltines (crushed into crumbs; quantity not specified)
• Eggs (quantity not specified)
• Heinz ketchup (amount not specified)
• 1/4 cup sour cream
• Worcestershire sauce (amount not specified)
• Dijon mustard (amount not specified)
• Chopped rosemary (amount not specified)
• Salt (to taste)
• Chili powder (amount not specified)
• Garlic powder (amount not specified)
• Onion powder (amount not specified)
• Paprika / smoked paprika (amount not specified)
• American cheese (used as 2 slices total — one per sandwich side)

Equipment / prep noted: blender, bowl, parchment-lined loaf pan, loaf pan for baking.

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“Tastes like there’s gravy in it” mayo

• Duke’s mayonnaise (base)
• Worcestershire sauce (amount not specified)
• Red + white miso (awase miso; amount not specified)

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Sandwich toppings / assembly

• Thick slices of bread (quantity not specified)
• Butter (to butter bread before toasting; amount not specified)
• Pepper jelly (amount not specified)
• White onions, sliced (amount not specified)
• Shredded lettuce (amount not specified)
• Sliced dill pickle chips (amount not specified)
• Toasted sesame seeds (amount not specified)

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Method (timings, temps, technique)

1) Make meatloaf mixture

1. Crush/blend saltines into “ground crackers.”
2. In a blender, add:
   • eggs, Heinz ketchup, 1/4 cup sour cream, Worcestershire sauce, Dijon mustard, chopped rosemary
   • salt, chili powder, garlic powder, onion powder, and paprika (including smoked paprika)
3. Blend (noted as “wazz it up”).
4. Dump into a bowl.
5. Add 2 lb ground beef.
6. Mix by hand until combined.

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2) Bake meatloaf

1. Transfer mixture to a parchment-lined loaf pan.
2. Bake at 350°F for ~45–50 minutes.
3. Bake until the center reaches 155°F.
4. Remove and cool overnight.

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3) Prepare sandwiches (next day)

1. Butter both sides of thick bread slices.
2. Toast on a cast iron skillet/griddle on both sides.
3. Reheat meatloaf:
   • Put two slices of meatloaf with two slices of American cheese
   • Bake in a 400°F oven just to heat through/melt.
4. Make mayo:
   • Mix Duke’s mayo with Worcestershire sauce and awase miso.
   • Spread onto each sandwich side.

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4) Assemble

On one sandwich side (per subtitles):

• Spread pepper jelly
• Add sliced white onions
• Add shredded lettuce
• Add sliced dill pickle chips
• Add toasted sesame seeds
• Layer in meatloaf + American cheese (as heated in the oven)

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Chef tips / notable notes (from subtitles)

• Flavor layering: the sandwich is described as delivering tastes at different points while eating (meatloaf, American cheese, pickles, sesame nuttiness, savory mayo).
• Ingredient highlights mentioned:
  • smoked paprika
  • onion powder
  • garlic powder
  • dill pickles (“pickley pop”)
  • sesame seeds (nuttiness)
  • pepper jam (sweetness + spice)
• The mayo flavor is specifically framed as tasting “like there’s gravy in it” (miso + Worcestershire + Duke’s mayo).

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Serving / plating suggestion

• Eat immediately as a completed sandwich.
• The presenter mentions taking “a quarter” first, then finishing later (suggesting a gradual eating/sharing pace due to portion size).

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Source references (mentioned)

• Inspiration / origin: Turkey and The Wolf – “Flavor Trippin’ in New Orleans”
• Video channel / series: Sandwiches of History