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Playing Danielle Kartes' Home-Style Meatloaf Sandwiches


  • 2 pounds beef, 85% lean ground
  • 1/4 cup brown sugar
  • 1 cup ketchup, divided
  • 1 teaspoon garlic powder
  • 1 clove garlic, fresh minced
  • 1/2 cup onion, fresh, finely grated
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon thyme, dried or fresh
  • 1 teaspoon marjoram
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili flakes
  • 2 eggs
  • 2 tablespoons mustard
  • soy sauce, A dash
For Sandwiches:
  • 4 ciabatta buns
  • 4 slices American/cheddar cheese
  • Mâche lettuce, or spinach


Serves: 4 servings


Gently mix all ingredients together except 1/2 cup ketchup using a fork or stiff fingers—do not squish the meat together, or you might get a tough loaf. Form into a loaf in the center of a glass baking dish and smear remaining 1/2 cup ketchup on top.

Bake at 350°F for at least 60 minutes, uncovered. I like ultra-caramelized ketchup, and this method creates a crusty tomato top that begs to be made into a sandwich! Place loaf in the fridge to firm up for sandwich slices the next day.

To make leftover meatloaf sandwiches:
Slice 4 ciabatta buns in half and place them on a parchment-lined baking sheet. Top buns with cheese then arrange 4 slices of meatloaf alongside the buns. Broil on high for just 5-6 minutes. The rolls and cheese might burn, so watch them carefully; if they get too dark, pull them out.

When the meat is warmed through, place it between the cheesy ciabattas, top with mâche lettuce or spinach, and devour!

Adapted from Rustic Joyful Food: Generations by Danielle C. Kartes. Copyright © 2017 by Danielle C. Kartes. Used with permission by Lavender Press. All rights reserved.

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