Grilled Meatloaf Sandwiches

Grilled Meatloaf Sandwiches

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Valeree Dunbar


Here's a crowd pleasing way to make meatloaf sandwiches. It goes a long way and makes a nice change for grilling for family gatherings. After viewing this recipe on The Food Network show "Farmhouse Rules", with host Nancy Fuller, I just had to try it and it was a hit in my family. I'm sure you can reduce the ingredients to fit your family's needs or just freeze for later use. Enjoy.


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20 Min
45 Min


  • ·
    "for the meatloaf"
  • 1 c
    whole milk
  • 3
    potatoe rolls torn
  • 1 Tbsp
    fresh chopped rosemary
  • 3
    celery stalks chopped
  • 2
    carrots chopped
  • 1
    white onion chopped
  • 1 lb
    ground bison or ground beef
  • 1 lb
    lean ground pork
  • 1 lb
    ground veal
  • 1 c
    grated parmesan
  • 1/4 c
    worchestershire sauce
  • 3
    eggs lightly beaten
  • ·
    freshly ground black pepper
  • ·
  • 1 c
  • 1/2 c
    dark brown sugar
  • 2 Tbsp
    dijon mustard
  • 1 Tbsp
    apple cidar vinegar
  • ·
  • ·
    canola oil spray, for spraying meat and rolls
  • ·
    12 to 15 onion slider rolls
  • ·
    12 to 15 slices cheddar cheese
  • 1/2 c
  • ·
    12 to 15 pieces green leaf lettuce
  • ·
    12 to 15 thinly sliced pieces red onion
  • ·
    12 to 15 slices tomato

How to Make Grilled Meatloaf Sandwiches


  1. For the meatloaf:
    Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
  2. In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds
  3. In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
  4. For the glaze:
    In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
  5. Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting. Then cut into slices to fit the buns.
  6. For the sandwiches: Preheat a grill to medium high.

    Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

Printable Recipe Card

About Grilled Meatloaf Sandwiches

Course/Dish: Meatloafs
Main Ingredient: Beef
Regional Style: American

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