Recipe courtesy of The Brick

Meatloaf Sandwich with Chipotle Ketchup

  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 45 min
  • Yield: 12 servings
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Ingredients

Meatloaf: 

2 pounds ground chuck

2 eggs

2/3 cup marinara

3/4 cup finely diced parsley leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 1/3 cups breadcrumbs 

Chipotle Ketchup:

Two 16-ounce cans tomatoes

1 large onion, chopped

2 tablespoons tomato paste

2 tablespoons olive oil

3/4 cup dark brown sugar

1/2 cup apple cider vinegar

1 chipotle pepper, chopped

2 tablespoons chipotle sauce

1 tablespoon Worcestershire

1/2 teaspoon freshly ground black pepper

1 tablespoon lime juice

24 slices wheat bread

12 slices pepper jack cheese

Directions

  1. Preheat the oven to 350 degrees F. 
  2. For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm. 
  3. For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour. 
  4. Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again. 
  5. Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.
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