Recipe: Delicious Vegetarian Meatloaf Sandwich

Vegetarian Meatloaf Sandwich. Whisk together the ketchup, brown sugar and balsamic. Pour on the top of the meatloaf and spread out evenly. While the meatloaf bakes, make the onion jam.

After you outdid yourself with all that holiday cooking, what better way to take a break and treat your family and friends with leftover meatloaf sandwich. Make it the day before and enjoy it for dinner and make cold vegan meat loaf sandwiches for lunch! Press the meat mixture into the loaf pan. You can have Vegetarian Meatloaf Sandwich using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegetarian Meatloaf Sandwich

1. You need 10 oz of plant-based ground beef.
2. It's 1 oz of barley.
3. Prepare 2 of eggs.
4. Prepare 1 cup of panko.
5. It's Dash of salt.
6. Prepare 1.5 tbsp of dijon mustard.
7. You need 1/3 cup of barbeque sauce.
8. Prepare 1 of onion, finely chopped.
9. You need 2 of garlic cloves, finely chopped.
10. Prepare Dash of pepper.
11. Prepare 3 tbsp of maple apple cider rub.
12. Prepare 1 cup of lettuce.
13. You need 4 slices of gouda cheese.
14. Prepare 4-5 pieces of sliced red onions.
15. You need 1/3 cup of barbeque sauce (for glaze).
16. Prepare of Flatbread, halved.

For the sandwich, heat a large skillet over medium heat. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. You can slice your own, or ask to have it sliced on the thicker side. In a large skillet over medium heat, heat oil.

Vegetarian Meatloaf Sandwich step by step

1. Preheat oven to 375F..
2. In a food processor combine beef, onions, barley, eggs, panko, salt mustard, barbeque sauce, garlic, pepper, and seasoning rub together..
3. Transfer to oiled baking dish and bake for approximately 35 mins. Brush top with barbeque sauce and return to oven. Bake until sauce is caramelized and meatloaf is cooked. Slice into desired shape..
4. Assemble flatbread with lettuce, meatloaf, cheese, and onions..

Add onion, celery, carrot, and mushrooms and cook, stirring occasionally,. While the mushrooms are cooking, start the olive salad. Coarsely chop giardiniera and place in a medium bowl. Smash olives with the side of a chef's knife, remove pits, and roughly chop. Add capers, garlic, spices, olive oil, and red wine vinegar to giardiniera.