Somewhere in the world (the US, but also everywhere because of Twitter) it’s National Sandwich Day and somewhere else (Leeds) this Yorkshire Meatloaf Butty is about to be eaten.
Leftovers are glorious, guys. Celebrate them. I love having something like half a Dead Ringer for Yorkshire Meatloaf (to be known simply as ‘meatloaf’ for the rest of this post) in the fridge, waiting to be riffed on. It’s like a little gift your past self created for you. I also love slapping pretty much anything between two slices of bread.
I think it’s quite a Yorkshire way to cook, too. It’s smart, thrifty, and about taking the ingredients you have available further. Frankly, if this wasn’t a meatloaf sandwich it would probably be a meatloaf pie.
As this is a leftovers recipe, you’ll need to make the thing that will be leftover, so you’ll see a recipe for the meatloaf below, right above the recipe for the sandwich. Making it from scratch just for the sandwich is entirely do-able, as the sandwich will only take you a couple of minutes to assemble.
A quick note on bread – I’ll leave the specifics up to you, but try to opt for something in the middle as far as softness goes. Too soft a bread (brioche) and your sandwich will disintegrate, too solid and your filling will squish out of the sides.
Also, think about including a fried egg.
A delicious meatloaf, perfect for eating hot on long dark evenings or eating cold (or refried!) in sandwiches.
Preheat your oven to 175 degrees.
Grease a baking or roasting tin (it doesn't have to be a snug fit for your 'loaf, so don't worry about that).
Finely chop onions, then fry until lightly browned.
Mix meat with onions, breadcrumbs, herbs, nutmeg, half the cheddar, beaten eggs, salt and pepper to taste.
Steadily mix in the stock, until the mixture looks fairly wet.
Shape the mixture into a loaf, turn into the tin, cover with foil and bake for 30 minutes.
Remove the foil, sprinkle with the remaining cheese, then bake for a further 15 minutes.
Yorkshire Meatloaf Butty
This Yorkshire Meatloaf Buttie takes delicious leftovers and blends the moist, tasty meat with sharp sriracha mayo and tangy gherkins.
Whack your grill on high.
If your meatloaf has been in the fridge, fry it in an oven-safe pan over a medium heat in a little olive oil for 4-5 minutes. If it's just come out of the oven, pop it in an oven-safe frying pan or on a baking sheet anyway, ready for step 3.
Scatter your cheese over the meatloaf, then grill it for a few minutes until the cheese is melted.
Meanwhile, prepare your other ingredients. Slice your bap and put a layer of mayonnaise on each side. Squirt with sriracha and combine them. Slice your tomato, gherkins and spring onion.
When the meatloaf is done, layer up your gherkins, meatloaf and cheese, spring onions and tomato in the bap.
Serve with chips, or a side salad if you're that way out. EAT.