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Meatloaf Focaccia Sandwich

Now here’s a sandwich! Homemade meatloaf topped with cheese and nestled between two pieces of focaccia smothered in a lip‑smacking sundried tomato spread. With a sandwich like this you can feel proud you packed a lunch from home.
3 / 51 rating

Ingredients

  • 1 ounce sun‑dried tomatoes (not in oil)
  • 1/2 cup fat‑free or reduced‑fat mayonnaise
  • 1 clove garlic, minced
  • Dash hot pepper sauce
  • 1-1/2 pounds lean ground beef or lean ground turkey breast
  • 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/2 cup thinly sliced green onions
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fat‑free milk
  • 1 egg, lightly beaten
  • 1 loaf focaccia bread, about 8 x 10 inches in diameter (about 1‑1/2 lbs.)
  • 8 slices reduced‑fat Swiss or part‑skim mozzarella cheese
  • 8 large lettuce leaves

How to make it

  1. Heat oven to 350°F.
  2. For spread, soften tomatoes according to package directions; coarsely chop. In small bowl, combine softened tomatoes, mayonnaise, garlic and hot pepper sauce; mix well. Cover and chill.
  3. For meatloaf, combine all ingredients in large bowl; mix lightly but thoroughly. Press meat mixture evenly into 9 x 5‑inch metal loaf pan.
  4. Bake 1 hour to 1 hour 15 minutes or until meatloaf is cooked to medium doneness and centre is no longer pink (160°F for beef; 170°F for turkey). Drain off any juices. Let meatloaf stand 5 minutes before cutting.
  5. To serve, cut focaccia into 8 rectangles; cut each rectangle in half horizontally. Spread 1 tablespoon spread on inside surfaces of each focaccia piece.
  6. Cut meatloaf into 8 slices; place on half the focaccia rectangles. Top with cheese and lettuce; cover with remaining pieces of focaccia. Serve warm.


Variations: Cook’s Tip: Tomato‑Oregano, Parmesan‑Basil, or any favourite focaccia bread can be used to prepare this sandwich.

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