ADVERTISEMENT

White Lily Diner’s Meatloaf Sandwich

White Lily Diner's Meatloaf Sandwich
Prep Time
3h 30 min
Yields
4 - 6 servings

This sandwich blows all others out of the water! It’s so unique and has all perfect flavour combinations. In one bite, you’ll quickly realize what the hype is all about.

 

Courtesy of Toronto’s White Lily Diner.

ADVERTISEMENT

ingredients

Meatloaf

75
gram breadcrumbs
½
tbsp (2 mL) granulated garlic
1
tsp (5 mL) dry sage, rubbed
½
tsp (2 mL) chili flakes
20
gram kosher salt
½
tsp (2 mL) ground black pepper
150
gram milk
1100
gram ground beef

Malt Mayo

¼
cup (59 mL) Dijon mustard
3
tbsp (45 mL) malt vinegar
3
egg yolks
Salt, to taste
1
litre canola oil

Meatloaf Sauce

8
beefsteak tomatoes, roasted and peeled
1
cup (225 mL) brown sugar
¼
cup (59 mL) Worcestershire sauce
2
tbsp (30 mL) house hot sauce
1
tbsp (15 mL) salt
¼
cup (59 mL) deli mustard

Gravy

1
onion, thinly sliced
2
celery stalks, thinly sliced
1
carrot, thinly sliced
½
bunch thyme
2
fresh bay leaves
1
litre veal stock
1
litre chicken stock
¼
cup (59 mL) all-purpose flour
¼
cup (59 mL) butter
Hot sauce, to taste
Salt and black pepper, to taste

Final Assembly

Meatloaf, reserved
Butter
2
slice fresh bread
1
egg
Malt Mayo, reserved
Meatloaf Sauce, reserved
Gravy, reserved
Bread and Butter Pickles, optional
ADVERTISEMENT

directions

Step 1

Combine dry ingredients and mix well.

Step 2

Add milk to the dry ingredients and let sit for 5 minutes to hydrate the mix.

Step 3

Add hydrated mixture to the ground beef and mix by hand.

Step 4

Portion meatloaf mixture into individual French terrine molds, or deep pans.

Step 5

For best results, the meatloaf can be baked in a hotel pan water bath to keep the meat juicy, cooking it low and slow at 300°F (150°C) for 2 hours.

Step 6

Once cooked, set aside to cool.

Step 7

In a food processor combine Dijon, vinegar, egg yolks and salt to taste.

Step 8

Blend until all ingredients have been well combined, then slowly add the canola oil.

Step 9

Mix at a slow, steady speed to create the emulsion. Reserve for later. Malt Mayo can be stored and refrigerated for up to 2 weeks.

Step 10

Core your tomatoes and place face down on a baking sheet.

Step 11

With a sharp knife, cut a small “x” on the bottom side of the tomatoes making sure to just score the skin, this will help with the peeling process.

Step 12

Roast at 375°F (190 C) for 20-25 minutes, or until soft.

Step 13

Once the tomatoes are cool enough to handle, peel and discard the skins. Add peeled tomatoes to a saucepan.

Step 14

Add all remaining ingredients to saucepan and bring to a simmer on medium heat.

Step 15

Cook and reduce mixture, breaking down the tomatoes with a wooden spoon.

Step 16

For the next 20 minutes, continue stirring to prevent scorching the bottom of the mixture. The finished product should resemble a chunky chutney. Reserve for later.

Step 17

Roughly slice an onion, carrot and celery into thin slices. Sauté in a pot until translucent. Add fresh thyme, bay leaves and cook for an additional 60 seconds.

Step 18

Add the stock to the mixture and bring to a simmer for 30 minutes.

Step 19

With the stock is simmering, make a roux by combining equal parts butter and all-purpose flour in a separate saucepan and cook on low heat for 5 minutes.

Step 20

While continuously whisking the stock mixture, add the roux, 1 Tbsp (15 mL) at a time. Bring the simmering stock mixture to a boil before adding more.

Step 21

Whisk constantly and repeat until desired thickness. Set aside.

Step 22

Slice the cooked, cooled meatloaf and sear with a dollop of butter in a frying pan.

Step 23

Cut 2 slices of fresh bread and fry with butter in a separate frying pan.

Step 24

Fry an egg to desired doneness and top meat and bread.

Step 25

Spread the reserved Malt Mayo to 2nd bread slice and top with meatloaf sauce, pickles, fried meatloaf and fried egg. The hot gravy is served on the side.

Rate Recipe

Be the first to rate White Lily Diner’s Meatloaf Sandwich
ADVERTISEMENT