Food stylist and cookbook author Danielle Kartes is making magic with meatloaf — and leftovers. First make this grass fed beefy meatloaf for dinner and the next day, cut a big slice of meatloaf for a toasty warm sandwich on ciabatta bread, topped with Muenster cheese broiled to perfection in the oven. Add some tender mâché (lamb’s tongue lettuce) and you have perfection on a plate. See more of Danielle Kartes’ recipes and buy her cookbook.
- 2 lbs 85/15 ground beef
- 1/4 cup brown sugar
- 1 cup ketchup, halved
- 1 tsp. garlic
- 1/2 cup finely chopped onions
- 1/2 cup panko bread crumbs
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 eggs
- 2 tbsp. mustard
- Dash of soy sauce
Serves 4 the first night and makes 4 sandwiches for round 2
Mix all ingredients except 1/2 cup ketchup together gently. You want to use a fork or stiff fingers, do not squish the meat together or you may have a tough loaf. Form into a loaf in the center of a glass baking dish and smear remaining ketchup on top. Bake at 350 for at least 60 minutes uncovered. I like ultra caramelized ketchup, this cooking method allows a crusty tomato top that begs to be made into a sandwich! Place left over loaf in the fridge to firm up for sandwich slices the next day.
Arrange 4 slices of meat loaf on a parchment lined baking sheet alongside 4 ciabatta buns sliced in half and topped with cheese. Broil on high for only 5-6 minutes. The rolls and cheese may burn so watch them carefully, if they get too dark, pull them out. When the meat is warmed through place between the cheesy ciabatta and top with mâché lettuce or spinach and devour!