MEATLOAF SANDWICH
Uptown Version

Meatloaf sandwich with caramelized onions. Photo/Alice CarrierCaramelized onions are a great low cal flavor enhancer. Keep a jar in your refrigerator.

This meatloaf sandwich recipe is probably different than many you've seen. My sandwich comes smothered in carmelized onions. Onions are a low calorie taste enhancer.

The sandwich can be served cold or hot, with thick or thin slices. Mustard, catsup or ranch dressing. Bread, roll or toast. A versatile sandwich that's great tasting and makes excellent use of leftovers. The meat loaf scores high on the easy sandwich recipe list. Slice and eat or make another meal of it like I do. Here's my recipe.

EASY SANDWICH RECIPE HINT -- Use a FINE GRIND 90/10 lean ground beef. Ask your butcher for the grind you want, or do it at home in the food processor or your own meat grinder. Increases and enhances the beef flavor and improves the texture of finished meatloaf.

NOTES: Caramelized onions are a great way to reduce fat and calories without sacrificing taste. Make more than you need and store, in a sealed container, in the refrigerator for about ten days. Use on hamburgers, sandwiches (replacing mayo) or as a topper for steaks, pork chops, omelets.

If you want to add cheese, try mozzarella, swiss or provolone.

CALORIES: 350-400 depending on thickness of meatloaf slices and how lean the ground beef in the meatloaf recipe is. A quarter of my meatloaf recipe (using one lb. of 90/10 ground beef) has 311 calories. I use less than that for this sandwich. Add approximately 100 calories if you add cheese.

Uptown Meatloaf Sandwich

For Each Sandwich:
  • 2 slices of your favorite meatloaf, sliced thin (1/8 inch)
  • 1-2 T. caramelized onions (warm, room temperature or cold)
  • 1 hard roll, preferably whole wheat or potato

Caramelized Onions

  • 1 T. butter
  • 4 medium onions (red or white), sliced thin
  • salt and pepper to taste
  • 2 T. vinegar (balsamic or cider work well)

In a large saucepan over medium low heat, melt butter and add the onions with a little salt and pepper. Cook, stirring occasionally until onions are a light caramel color. This should take about 20-30 minutes. I've tried to hurry this up a little, but cooking over higher heat sacrifices flavor. Add the vinegar, taste and add more salt and pepper if needed and continue to cook for 3-4 more minutes. Makes enough for six or more sandwiches, about two cups.


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