Tom Colicchio's Meatloaf Sandwich
Cook time
Total time
Serves: 3-4
  • ½ medium yellow onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 2 pounds ground beef (I used 1.5 pounds ground beef and .5 pounds of ground sausage)
  • 2 large eggs
  • ¾ cup fresh bread crumbs
  • 1 tablespoon chopped fresh oregano, or ½ tablespoon dried Sicilian oregano
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons ketchup
  • 12 slices bacon
  • 4 ciabatta rolls (I used sourdough rolls)
  • 8 slices yellow Cheddar cheese
  • 8 tablespoons Tomato Relish (recipe follows)
Tomato Relish
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, halves and thinly sliced lengthwise
  • 1 garlic clove, finely chopped
  • 1 tablespoon granulated sugar
  • 1 teaspoon curry powder
  • 1 teaspoon sherry vinegar (I used red wine vinegar because I didn't have sherry vinegar)
  • 1 (28-ounce) can whole tomatoes
  • 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • ¼ cup flat-leaf parsley leaves, chopped
  • 2 tablespoons drained Pickled Mustard Seeds (recipe follows)
Pickled Mustard Seeds
  • ½ cup water
  • ½ cup white wine vinegar
  • ½ cup granulated sugar
  • 2 teaspoons dry mustard
  • ¼ cup mustard seeds
  1. Preheat your oven to 350 degrees F. If you are making your own bread crumbs, do that first. Using a sharp knife or a food processor, dice or process the bread into crumbs. Place the crumbs on a baking sheet and toast at 350 degrees F for 10-12 minutes, until browned (I put mine under the broiler, so you can do that if you are impatient, but they will toast in 2-3 minutes, so keep an eye on them!). Set aside until ready to use. In a skillet over medium heat, saute the onion in the oil until golden. Add in the garlic and saute for 1 minute or so, until fragrant. Remove from the heat and set aside to cool to room temperature.
  2. In a large bowl, combine the beef, eggs, onion and garlic, bread crumbs, oregano, Dijon mustard, salt, and pepper. Form a loaf (approximately 7x5x3 inches in size) and place it in a roasting pan, or place a cooling rack in a lined baking sheet and use that as your "makeshift" roasting pan. Cover the loaf evenly with the ketchup, then bake for 1 hour, or until it reaches an internal temperature of 145 degrees F. Remove from the pan and allow to rest slightly, then cut into ½-inch slices. Set aside until ready to use.
  3. In a heavy skillet over medium high-heat, cook the bacon until golden brown and crisp on both sides. Alternatively, you can cook the bacon in the oven, like I did. Line a baking sheet with foil, then place a cooling rack on top. Spray with nonstick spray, then place the bacon on the cooling rack. Cook at 400 degrees F for 18-20 minutes, until crisp. Transfer to paper towels so that the fat can drain and set aside.
  4. Slice the ciabatta rolls in half. Top each bottom half with a slice of warm meatloaf, followed by the cheese. Place the tomato relish (recipe follows) on the top halves and then top with bacon. Place all the rolls on a baking sheet and into a 350 degree F oven and remove once the cheese has melted and the meatloaf is heated through. Close the sandwiches, cut into halves, and serve.
Tomato Relish
  1. Pour the olive oil into a skillet over medium-high heat. Add the onion and saute over medium heat until golden brown, about 8-10 minutes. Add in the garlic and cook for a minute or two, until fragrant. Add the sugar and curry powder and cook for 5 minutes. Add in the vinegar and deglaze the pan, scraping up any browned bits.
  2. Add in the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the reslish so most of the liquid drains. Keep the liquid in an airtight container in the fridge to use later - it's great to spread onto the meatloaf when you re-heat it, or makes a great base for a tomato sauce or dressing. Transfer the relish to a cutitng board and roughly chop. Transfer it again to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week. This relish is great on sandwiches, eggs, salads, name it!
Pickled Mustard Seeds
  1. In a sauce pan, bring 1 cup of water, vinegar, sugar, and dry mustard to a boil. Add in the mustard seeds and simmer for 5 minutes, until the seeds bloom, or double in size. Remove from the heat and allow to cool. Store the mustard seeds in the liquid, and they will keep well if refrigerated for up to 2 weeks in an airtight container. These are wonderful in salads (even tuna salad or egg salad), as well as with any kind of meat. For an example, see my Salsa Verde Brisket with Cabbage, Carrot, and Fennel Salad.
Recipe by The Crepes of Wrath at