One of the great things about homemade meatloaf is, well, meatloaf sandwiches the next day. Armed with a batch of old-fashioned individual meatloaves from The Clara Project, I set out to come up with a sandwich worthy of this terrific meatloaf recipe.
Without further ado:
crazy good meatloaf sandwiches with caramelized onion and arugula
2 individual meatloaves from this recipe
1 large onion
1 Tbsp. olive oil
pinch of sugar
salt and pepper
sourdough baguette (see Note)
handful of baby arugula
1/2 cup shredded mozzarella cheese
Halve the onion lengthwise, then thinly slice crosswise. Heat olive oil in a nonstick skillet over medium-high heat until it shimmers; add sliced onion and toss to coat. Reduce heat, season with a pinch of salt, sugar and pepper, and sauté until onion is translucent. Cover and continue cooking over low heat until onions are deeply golden brown and sweet. Remove from heat.
Preheat broiler. Slice meatloaves in half, slice baguette in half. Arrange shredded cheese on half of each baguette. Arrange meatloaf on the other baguette halves; transfer sandwiches to a foil-lined baking sheet and broil until bread is brown at the edges and cheese is melted. Remove sandwiches from oven, top with arugula and some of the caramelized onion. Serve warm. With napkins.
Note: Sourdough bread makes a good wrapper for this meatloaf sandwich. Choose a soft bakery baguette or thick slices from a large loaf. Alternately, ciabatta sandwich rolls would be good.