Tom Colicchio’s Meatloaf Sandwich

Believe it or not, this is one of my favorite sandwiches in all of New York City (next to pretty much everything available at Graham Avenue Meats and Deli in Williamsburg). When we first moved to the city, one of the places our friend Morgan, who had moved out here about a year before we did, was ‘Wichcraft, surprisingly enough. He told us to get the meatloaf sandwich and couldn’t stop singing its praises, so we figured that we had better try it. I’m telling you right now, there is no better meatloaf than this one right here. There’s nothing fancy about the meatloaf itself – it’s pretty straightforward, actually, but somehow it is the most delicious thing I’ve ever tasted. I added some spicy pork sausage to mine, but that is completely unnecessary, as this meatloaf speaks for itself. My favorite part of this sandwich, though, is the tomato relish. It’s the perfect sandwich accompaniment, and is great on not only this sandwich, but in a salad or even as a side dish. I especially love the pickled mustard seeds in the relish, because they pop in your mouth with each bite and add a texture that you won’t find anywhere else. Of course, melty cheddar cheese and crispy bacon tie this meatloaf sandwich all together and make it into the stuff of dreams.

So, to recap: I am completely obsessed with The ‘Wichcraft Cookbook; so much so, that I bought a second copy of the book to give away to one of you. To enter to win the book, just comment on any of my ‘Wichcraft posts and tell me what your favorite sandwich is, what your favorite sandwich was when you were a kid, or anything else you love about sandwiches. So far, I’ve made the Slow-Roasted Pork with Red Cabbage, Jalapenos, and Mustard and the Roasted Pork and Prosciutto Sandwich with Pickled Pepper Relish, so this is the third installment in my ‘Wichcraft series. You can also like me on Facebook or follow me on Twitter for more information on how to win!

First, prepare your meatloaf.

I didn’t have any breadcrumbs on hand, so I made my own. Using a knife or a food processor, take your bread and pulse (or mince) it until you have fine crumbs, about 3/4 cup worth.

Toast until golden, then set aside to cool to room temperature.

Saute your onions, then your garlic.

Combine the rest of your meatloaf ingredients, and using your hands, form them into a loaf.

Place it on your makeshift roasting pan (or real roasting pan).

Coat your meatloaf in the ketchup and cook at 350 degree F for an hour, or until cooked through.

When cooked, set aside until ready to use, as it will be heated back up in the oven.

Also be sure to cook your bacon and set it aside. I did mine in the oven (instructions to follow), but you can cook it in a pan, too.

Now make your pickled mustard seeds.

Bring everything but your mustard seeds to a boil.

Then add in your mustard seeds and cook until they double in size, about 5 minutes.

Drain the amount you need for the relish, then store the rest in the liquid in an airtight container in the fridge.

Now to make the tomato relish.

Caramelize your onions and garlic.

Then add in your tomatoes.

Along with the rest of the ingredients, except the parsley and pickled mustard seeds.

When your relish is ready, strain it through a sieve.

Save the sauce to use to reheat the meatloaf the next day!

Place your relish on a cutting board.

And roughly chop.

Then add in the mustard seeds and parsley.

And stir to combine. Taste, and add salt and pepper as necessary.

Now assemble your sandwiches. Place 1 slice of cheese on each slice of bread, followed by a thick slice of meatloaf, then the relish and bacon. Toast in the oven until the meatloaf is warmed through and the other slices of bread are toasted.

Cut in half and serve.