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.
Combine dry ingredients and mix well.
Add milk to the dry ingredients and let sit for 5 minutes to hydrate the mix.
Add hydrated mixture to the ground beef and mix by hand.
Portion meatloaf mixture into individual French terrine molds, or deep pans.
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.
Once cooked, set aside to cool.
In a food processor combine Dijon, vinegar, egg yolks and salt to taste.
Blend until all ingredients have been well combined, then slowly add the canola oil.
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.
Core your tomatoes and place face down on a baking sheet.
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.
Roast at 375°F (190 C) for 20-25 minutes, or until soft.
Once the tomatoes are cool enough to handle, peel and discard the skins. Add peeled tomatoes to a saucepan.
Add all remaining ingredients to saucepan and bring to a simmer on medium heat.
Cook and reduce mixture, breaking down the tomatoes with a wooden spoon.
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.
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.
Add the stock to the mixture and bring to a simmer for 30 minutes.
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.
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.
Whisk constantly and repeat until desired thickness. Set aside.
Slice the cooked, cooled meatloaf and sear with a dollop of butter in a frying pan.
Cut 2 slices of fresh bread and fry with butter in a separate frying pan.
Fry an egg to desired doneness and top meat and bread.
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.