Katsu-Inspired Meatloaf Sandwich
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1023
- Total Fat
- 38
- Saturated Fat
- 13
- Carbohydrates
- 105
- Dietary Fiber
- 9
- Sugar
- 38
- Protein
- 64
- Cholesterol
- 236
- Sodium
- 1632
- Total: 2 hr 55 min
- Active: 1 hr 5 min
Ingredients
Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, 1/4-inch dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
2 large eggs
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
1 cup coarsely crushed saltines (from about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup light brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce
Pickles:
1/2 cup seasoned rice vinegar
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 English cucumber, sliced about 1/8-inch on a mandoline (about 1 cup)
1 teaspoon chopped fresh dill
2 cloves garlic, smashed
Sandwich:
2 cups french-fried onions, pulverized in a bag with a mallet or rolling pin
1 loaf shokupan (Japanese milk bread) or pullman-style white bread, sliced and crusts cut off to fit the size of the meatloaf
Stone-ground mustard, for serving
1/4 head green cabbage, shaved very thin
Directions
Special equipment:
a mandoline- For the meatloaf: Preheat the oven to 350 degrees F.
- Heat a skillet over medium heat, then add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, then add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
- In a large bowl, whisk together the eggs, milk, mustard, Worcestershire and hot sauce and sprinkle with salt and pepper. Add the meats along with the cracker crumbs, parsley and cooked onion and garlic; mix with your hands until evenly combined. (See Cook’s Note.) Place on a parchment lined sheet tray.
- Using your hands, gently form the meatloaf into a rustic loaf, about 9 by 5 inches.
- For the glaze: In a small saucepan, combine the BBQ sauce, brown sugar, vinegar and sriracha. Simmer over low heat until thickened, about 5 minutes. Allow to cool completely, and reserve half of the glaze for the sandwich.
- Slather some glaze over the meatloaf and bake, basting again halfway though, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes, then serve.
- For the pickles: In a small pot, heat the rice vinegar, sugar and salt until dissolved. Pour over the sliced cucumbers, dill and garlic in a bowl and let sit for at least 20 minutes or up to 1 day before. (Refrigerate if made in advance.)
- For the sandwich: Cut four 1-inch slices of leftover meatloaf (do your best to match the dimensions of the meatloaf slices to the sliced bread). Place the pulverized french-fried onions on a large plate.
- Prepare the bread by schmearing the stone-ground mustard (crust-to-crust is must!) on the top slice.
- Heat a nonstick skillet on medium heat. Sear each side of the sliced meatloaf until lightly golden and warmed through, about 5 minutes. Take off the heat and liberally brush the reserved meatloaf glaze on both sides.
- Using tongs or spatula, pick up each glazed slice from the sides, then dunk and coat each side with the pulverized french-fried onions. Drizzle the cabbage with some of the pickling liquid. Place the meatloaf on the bread, then top with the pickles and cabbage. Close the sandwiches. Cut right in the middle and serve.
Cook’s Note
Bake a tester meatloaf patty to test the seasoning.