MDF Down Home Meatloaf
One of the best feel-good foods is our next go-to sandwich, the humble old fashioned meatloaf sandwich. We would venture to guess, that just about every family has a recipe that has been handed down from generation to generation of this down-home classic.
With so many variations, this American staple may be customized to your liking, there are so many choices, such as the addition of oatmeal, crumbled cheese, hard-boiled egg, and even a blanket of bacon to keep the loaf moist, flavorful and tender, the options are endless.
Our mighty meatloaf is open-faced, packed with high-quality meat, our MDF ketchup, a rustic toasted roll, and if that wasn’t enough, we have crowned it with a fried egg. It couldn’t be more comforting or satisfying.
The secret to making this recipe, is to keep the mixing and handling to a minimum, keeping the loaf moist and tender. Our tasty tangy ketchup adds to the moistness and the concentrated flavor is hearty, thick and chunky. Next, we added crisp peppery rocket leaves and juicy ripe heirloom tomatoes for a pop of freshness. Then a farmer’s egg, which just takes it over the top, the runny yellow yolk, for us, makes it our ultimate comfort food. The prep to plate for this tried-and-true classic takes no time at all and is worth making over and over. Adding this recipe to your collection is a must.
MDF Down Home Meatloaf Sandwich
Ingredients:
- Rustic style roll (we served our’s open faced and used the the bottom of the roll)
- Generous slice of MDF Meatloaf (recipe below)
- MDF Glaze (recipe below)
- Rocket leaves to taste
- Thick slice of Heirloom tomato
- 1 egg
- Salt and freshly ground black pepper
Directions:
- Butter bottom of roll and place butter side down on a griddle or medium heat skillet to toast.
- Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
- Fry sunny side up egg.
- Place meatloaf slice on toasted bread, top with MDF ketchup to taste then add tomato and rocket leaves.
- Top with fried egg.
- Season with salt and pepper.
Options for other toppings:
Fried onions, cheddar cheese, Monterey jack cheese, pepper jack cheese, sliced jalapenos, dill pickles, or bread and butter pickles.
Ingredients:
- 1/2 cup yellow onion, minced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 3/4 cup fresh bread crumbs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon fresh ground black pepper
- 1 egg, beaten
- 1/2 cup milk
Directions:
- Preheat oven to 350 F.
- In a large bowl, mix onion, garlic, Worcestershire and bread crumbs together.
- Combine ground meats with breadcrumb mixture.
- Season the meat mixture with salt and pepper.
- Add the egg and milk combine thoroughly, but don’t over work the meat.
- Use a greased loaf pan as your mold, (or use your hands to free form) fill it, lightly packing then turn the meatloaf out onto a lined baking sheet.
- Bake for approximately 90 minutes, glazing after 10 minutes, 30 minutes and 60 minutes. Until the internal temperature is 160 degrees F and the meat loaf is cooked through.
- Once cooked, remove from the oven and let it cool, about 90 minutes.
Glaze:
- 1/2 cup MDF Ketchup
- 1 teaspoon cumin
- 1 tablespoon honey
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
Combine all the ingredients in a small bowl and spoon over the meatloaf after 10 minutes cooking time and again after 30 minutes and again at 60 minutes.
Modern Day Forager 