Meatloaf Sandwich

Recipe by: Mixies Vintage

Say goodbye to dry meatloaf; this recipe is moist and delicious. The mixture of the three meats with the tomato sauce makes it flavorful.

I changed it from the original recipe by substituting veal for beef, and used 80% lean beef. I also added my homemade tomato sauce. For leftovers, we made a meatloaf with smoked Gouda and roasted red pepper pimento cheese sandwich (see photo), which was amazing! For dinner, I served the meatloaf with steamed asparagus drizzled with soy sauce.

Meatloaf:

• 1 lb. ham (I used Wellshire Black Forest ham) cut into chunks

• 1 lb. ground pork

• 1 lb. ground beef

• 4 cups tomato sauce (homemade: recipe below or store bought)

• 1 cup breadcrumbs

• 1 onion, chopped

• 2 eggs

• 1 red pepper, roasted seeds and membrane removed

• 1 teaspoon salt

• 1 teaspoon pepper

1. Preheat oven 400°.

2. In a food processor, puree 2 cups of tomato sauce with the red pepper. Set aside, as this’ll be used as a topping.

3. Place the ham chunks in the food processor, and pulse until it's minced.

4. Place the minced ham in a large bowl. Add the beef, pork, 2 cups of the remaining tomato sauce, eggs, breadcrumbs, onion, salt and pepper. Mix well.

5. Place on a parchment lined baking sheet.

6. Top with the tomato-pepper sauce.

7. Bake for 1 hour.
   
   

Tomato Sauce:

• 2 lb. ripe, vine tomatoes, cut in half

• 3 carrots, peeled and chopped

• 4 stalks celery, chopped

• 2 onions, rough chopped

• 2 gloves garlic, chopped

• salt and pepper
  
  

1. Place the tomatoes in a dutch oven.

2. Cook for 10 minutes.

3. Add the rest of the ingredients.

4. Cook for 20 minutes.

5. Puree in a food processor.

6. Adjust seasoning.