This savory-sweet meatloaf can be enjoyed as a dinner entrée, but its firm yet juicy texture makes it perfect as a sandwich filling, served either warm or cold. This recipe first appeared in our May 2014 issue with the story Fridge Raid.
- 12 oz. ground beef chuck
- 12 oz. ground veal
- 2 cups cornflakes, crushed
- 1 egg
- 1 small yellow onion, minced
- 1⁄2 (15-oz.) can tomato soup
- Kosher salt and freshly ground black pepper, to taste
- Poppy seed kaiser rolls, sliced cheese, red onion, tomato, green leaf lettuce, and ketchup, for serving (optional)
- Heat oven to 350°. Mix beef, veal, cornflakes, egg, onion, soup, salt, and pepper in a bowl; transfer to a 9″ x 5″ x 2 3⁄4” loaf pan. Bake until cooked through, about 1 hour. Let cool, then slice 1″ thick; serve each slice on a roll with cheese, onion, tomato, lettuce, and ketchup, if you like.