Summary of "Meatloaf Sandwich (recent history) on Sandwiches of History"
Presenter / Channel
Sandwiches of History (referenced guest/source: Turkey and The Wolf – “Flavor Trippin’ in New Orleans,” meatloaf sandwich inspiration).
Ingredients (with quantities/substitutions)
Meatloaf (baked, then cooled overnight)
- 2 lb ground beef
- Saltines (crushed into crumbs; quantity not specified)
- Eggs (quantity not specified)
- Heinz ketchup (amount not specified)
- 1/4 cup sour cream
- Worcestershire sauce (amount not specified)
- Dijon mustard (amount not specified)
- Chopped rosemary (amount not specified)
- Salt (to taste)
- Chili powder (amount not specified)
- Garlic powder (amount not specified)
- Onion powder (amount not specified)
- Paprika / smoked paprika (amount not specified)
- American cheese (used as 2 slices total — one per sandwich side)
Equipment / prep noted: blender, bowl, parchment-lined loaf pan, loaf pan for baking.
“Tastes like there’s gravy in it” mayo
- Duke’s mayonnaise (base)
- Worcestershire sauce (amount not specified)
- Red + white miso (awase miso; amount not specified)
Sandwich toppings / assembly
- Thick slices of bread (quantity not specified)
- Butter (to butter bread before toasting; amount not specified)
- Pepper jelly (amount not specified)
- White onions, sliced (amount not specified)
- Shredded lettuce (amount not specified)
- Sliced dill pickle chips (amount not specified)
- Toasted sesame seeds (amount not specified)
Method (timings, temps, technique)
1) Make meatloaf mixture
- Crush/blend saltines into “ground crackers.”
- In a blender, add:
- eggs, Heinz ketchup, 1/4 cup sour cream, Worcestershire sauce, Dijon mustard, chopped rosemary
- salt, chili powder, garlic powder, onion powder, and paprika (including smoked paprika)
- Blend (noted as “wazz it up”).
- Dump into a bowl.
- Add 2 lb ground beef.
- Mix by hand until combined.
2) Bake meatloaf
- Transfer mixture to a parchment-lined loaf pan.
- Bake at 350°F for ~45–50 minutes.
- Bake until the center reaches 155°F.
- Remove and cool overnight.
3) Prepare sandwiches (next day)
- Butter both sides of thick bread slices.
- Toast on a cast iron skillet/griddle on both sides.
- Reheat meatloaf:
- Put two slices of meatloaf with two slices of American cheese
- Bake in a 400°F oven just to heat through/melt.
- Make mayo:
- Mix Duke’s mayo with Worcestershire sauce and awase miso.
- Spread onto each sandwich side.
4) Assemble
On one sandwich side (per subtitles):
- Spread pepper jelly
- Add sliced white onions
- Add shredded lettuce
- Add sliced dill pickle chips
- Add toasted sesame seeds
- Layer in meatloaf + American cheese (as heated in the oven)
Chef tips / notable notes (from subtitles)
- Flavor layering: the sandwich is described as delivering tastes at different points while eating (meatloaf, American cheese, pickles, sesame nuttiness, savory mayo).
- Ingredient highlights mentioned:
- smoked paprika
- onion powder
- garlic powder
- dill pickles (“pickley pop”)
- sesame seeds (nuttiness)
- pepper jam (sweetness + spice)
- The mayo flavor is specifically framed as tasting “like there’s gravy in it” (miso + Worcestershire + Duke’s mayo).
Serving / plating suggestion
- Eat immediately as a completed sandwich.
- The presenter mentions taking “a quarter” first, then finishing later (suggesting a gradual eating/sharing pace due to portion size).
Source references (mentioned)
- Inspiration / origin: Turkey and The Wolf – “Flavor Trippin’ in New Orleans”
- Video channel / series: Sandwiches of History
Category
Cooking
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