Meat Loaf Sandwich

Heritage Style Honey White
Heritage Style Honey White

“Mom-style” meatloaf is made with Bob’s Red Mill Rolled Oats, then sliced and served warm on Heritage Honey White Bread with ketchup, dill pickles and crisp lettuce.



  • 2 Slices Canyon Bakehouse Heritage Honey White Bread
  • Ketchup
  • 3 oz. Thick-slice Meatloaf
  • Sliced Dill Pickles
  • Lettuce




  • 1-1/2 Pounds lean ground beef
  • Salt and Pepper, to taste
  • 1 ½ tsp. Worcestershire sauce
  • 1 C. tomato juice or tomato sauce
  • 1 Egg, whisked
  • 1 C.  Bob’s Red Mill Gluten-free Rolled Oats
  • ¼ C. Chopped Onion



  1. Heat the oven to 350°F.
  2. In large bowl, combine the ground beef, salt and pepper, Worcestershire sauce, whisked egg and tomato sauce. Fully incorporate.
  3. Fold the oats and onions into the mixture.
  4. Mold the mixture and place it into an 8 x 4-inch loaf pan. Brush the top with ketchup.
  5. Bake the meatloaf for 1 hour until the center reaches 160 degrees and the juices run clear.
  6. Drain the juices and allow the meatloaf to rest in the pan for 20 minutes before slicing.
  7. Layer the sandwich with ketchup, a thick slice of meatloaf, dill pickle slices and lettuce.
  8. Reserve the remaining meatloaf for additional sandwiches another meal.


Difficulty: Easy

Prep: 15 min

Cook: 1 hour

Servings: 1