Meatloaf, Bacon and Onion on Toasted Sourdough Bread and Crispy Oven Wedge Fries

When I posted the sourdough bread recipe a little while back, I mentioned how good meatloaf sandwiches were on this bread. A reader wrote to ask how exactly I made my meatloaf sandwiches so I decided to post a photo and directions even though it's more of an instruction for leftovers rather than a recipe.

This is a good way of stretching leftover meatloaf to make another low-effort meal. Plan to make extra meatloaf and you can have these hot sandwiches with some Crispy Oven Wedge Fries (recipe follows) or a salad a night or two later. Not a bad idea for a quick but substantial work week meal.

The Crispy Oven Wedges recipe is one that belongs in every cook's standard repertoire. These taste as good as any deep-fried fries I have ever had. Most people assume that they are deep-fried and are surprised to learn that they are cooked in so little oil. The secret is the 3 short minutes that they are par boiled before going in the oven. My kids give these 2 thumbs up!



(Makes one sandwich.)

In a medium sized frying pan cook until crisp

2 slices smoked bacon

Remove bacon from the pan and set aside. Drain the fat from the pan and add:

1 tbsp olive oil
1/2 clove minced garlic
2 slices red onion

Saute until the onions are softened.

Add a couple of slices of leftover meatloaf along with any leftover glaze and continue to cook for a few minutes until warmed through, turning the meatloaf once.

Toast 2 slices of sourdough bread.
Top the first slice of bread with the meatloaf, then the onions and glaze.

(2 ounces grated mozzarella or cheddar cheese (optional) If you are using cheese, add it at this point and pop under the broiler until the cheese is melted.)

Add the bacon and the second slice of sourdough toast. Add some sliced tomatoes if desired. Cut in half and serve.


Crispy Oven Wedge Fries


Serves 4

6 medium size potatoes
4 tablespoons olive oil or canola oil
Salt and pepper to season

Bring 2-3 liters of salted water to a boil. Begin by washing the potatoes and cutting them in thin wedges. Drop the potato wedges in the boiling water and cook for 3 minutes exactly. Immediately drain the water off the potatoes and toss in the olive oil and pepper. You can add additional seasoning at this point like herbs or chili flakes but they are great simply seasoned with salt and pepper.

Spread the potato wedges in a single layer on a large cookie sheet. Bake at 425 degrees F for about 30 minutes. Turn the wedges over once, half way through the baking time. Remove from oven, sprinkle with kosher salt and serve.