easy meatloaf sandwiches

easy meatloaf sandwiches

Inspired by one of my favorite delis in California (Malibu Kitchen) these easy meatloaf sandwiches are perfection. I recently made the succulent sandwiches for a SF Giants game. The first pitch was scheduled for 6pm and cold cuts didn’t seem quite “dinner-y” enough.

This being my dad’s first baseball game, I wanted him to have a blast so good food was a must! Once I narrowed the menu down to meatloaf sandos I went to work, streamlining my many meatloaf recipes into a loaf that was truly quick to make.

easy meatloaf sandwiches

streamlined meatloaf

Typically, my meatloaf recipes start by chopping and sautéing various aromatics and vegetables. I add the cooked veggies to a base of ground meat (usually turkey or beef), panade (a milk and bread paste) and spices before I roast the loaf in the oven. Even though the result is a delicious, juicy meatloaf I wondered if I could achieve similar results without chopping a single vegetable.

I had already budgeted time to build the sandwiches so the meatloaf needed to be super quick and simple.

Turning to the pantry, I replaced sautéed aromatics with onion powder, garlic powder, and dried herbs. These substitutions helped me add flavor with less work (no chopping or precooking necessary!). Next, I turned my attention to the panade. I usually combine bread with milk but decided to use buttermilk since I already bought some for the coleslaw. The tangy buttermilk kept the meat extra moist and saved an item from my shopping list.

Now that the recipe was simplified, I made a few changes to ensure a juicy loaf. First, I used a ground pork and beef mixture for tons of flavor and richness. Then I added grated parmesan cheese to the meat, which amped up the umami flavor and kept the meat from drying out. Finally, I used 3 eggs to hold the mixture together and keep the meat juicy.

The resulting meatloaf was delicious, moist, and held together well in our ball park sandwiches! I hope you cook this recipe for your loved ones and create wonderful memories like we did!

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easy meatloaf sandwiches

easy meatloaf sandwiches

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  • Author: Sepideh Esmaili Campos




  • 2.5 ounces bread slices
  • ½ cup buttermilk 
  • 3  eggs, beaten 
  • ¾ cup grated parmesan cheese 
  • 1 teaspoon kosher salt 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder 
  • ½ teaspoon black pepper 
  • 1 tablespoon whole grain mustard
  • 3 tablespoons worcestershire sauce 
  • ½ teaspoon dried thyme 
  • ¼ teaspoon dried dill 
  • ¼ teaspoon cayenne pepper 
  • 1 pound 85% ground beef
  • 1 pound ground pork 
  • ⅓ cup ketchup 

Coleslaw (optional)

  • ½ cup mayonnaise 
  • ½ cup buttermilk, shaken 
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons whole grain dijon mustard 
  • 1 Tablespoon honey or granulated sugar 
  • 1 Tablespoon apple cider vinegar 
  • ½ teaspoon kosher salt 
  • ¼ teaspoon dried dill 
  • 1 pound shredded cabbage (store bought coleslaw mix is great here) 

Sandwich builders (completely customizable) 

  • Hearty sliced sourdough bread 
  • Mayonnaise
  • Dijon mustard 
  • ½ red onion, very thinly sliced 
  • Deli style fermented pickles, cut into long spears and served on the side 
  • If you don’t make the coleslaw, build the sandwich with fresh lettuce and tomatoes instead 


  1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil, set aside. 
  2. Combine the breadcrumbs and buttermilk together in a small bowl. Smash the mixture with a fork to moisten the bread and create a paste (panade).
  3. In a large mixing bowl, combine the panade, eggs, parmesan, salt, garlic powder, onion powder, black pepper, whole grain mustard, Worcestershire sauce, thyme, dill, and cayenne pepper. Use a fork to fully combine the ingredients. 
  4. Crumble the ground beef and ground pork over the egg mixture, gently mix until combined. 
  5. Form the meat into an even loaf on the prepared baking sheet and spread the ketchup evenly over the top and sides of the loaf.
  6. Bake until the meat is fully cooked and the top of the meatloaf has formed a glaze, 40-50 minutes. The meat should register 160 degrees Fahrenheit on an instant read thermometer. 

While the meatloaf is baking, make the coleslaw. 

  1. In a large bowl, whisk together the mayonnaise, buttermilk, dijon mustard, whole grain mustard, honey, apple cider vinegar, salt, and dried dill. 
  2. Add the coleslaw mix, toss to fully combine. 
  3. Refrigerate the coleslaw while the meatloaf finishes cooking. 

Remove the cooked meatloaf from the oven and let it cool. You can make the sandwiches the same day or use leftovers reheated the next day. 

  1. Slice the cooled meatloaf into 1 ½ inch slices. 
  2. Toast the sourdough bread lightly. Spread mayonnaise and mustard over one side of each slice of bread (if using).
  3. Top with a slice of meatloaf, a spoonful of coleslaw, and some thinly sliced onions. 
  4. Serve with pickles. 
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