Meatloaf Panini with Tomato

Steps

1. 1

   Mix meatloaf ingredients

   • In a large mixing bowl, pour the ¼ cup (60 ml) whole milk over the panko breadcrumbs and let sit for 2 minutes to soften.
   • Add the 1.5 lbs (680 g) ground beef, 1 large egg at room temperature, ½ medium (100 g) finely minced yellow onion, 2 minced garlic cloves, 2 tbsp (30 ml) Worcestershire sauce, ⅓ cup (80 ml) ketchup, 1.5 tsp (8 g) kosher salt, and 0.5 tsp (1 g) freshly ground black pepper.
   • Using your hands or a rubber spatula, gently fold the mixture together until just combined; do not overmix, as this makes the meatloaf dense and tough.
   • The mixture should be loose and slightly wet, not dry.

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   Ready when: All ingredients are evenly incorporated and the mixture is moist

   Tip: Don't press hard when mixing—gentle folding creates a tender, moist meatloaf. Overmixing develops gluten in the breadcrumbs, leading to a dense, rubbery texture.

2. 2

   Shape and bake meatloafOven 350°F / 175°C

   • Preheat the oven to 350°F (175°C).
   • Transfer the meatloaf mixture to a 9×5-inch (23×13 cm) loaf pan, gently pressing it into an even layer without compacting it too much.
   • Alternatively, you can form a freeform loaf on a parchment-lined baking sheet.
   • Place the pan in the preheated oven and bake for 45–50 minutes, until the top is browned and the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part (not touching the pan).
   • The juices should run clear.

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   Ready when: Internal temperature reads 160°F (71°C), top is browned, juices run clear

   Tip: Insert the thermometer into the center without touching the pan. Check at around minute 40 to prevent overcooking, which dries it out. If the top browns too quickly, tent loosely with foil.

3. 3

   Cool and slice meatloaf

   • Remove the meatloaf from the oven and let it rest in the pan (or on the baking sheet) for 10 minutes.
   • This allows the juices to redistribute, making it easier to slice without crumbling.
   • Once cooled, carefully turn it out onto a cutting board and slice into ¼-inch (6 mm) thick slices using a serrated bread knife.
   • You should have approximately 12–14 slices.

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   Ready when: Meatloaf is cool enough to handle and slices cleanly without crumbling

   Tip: A serrated or very sharp knife prevents the meatloaf from squishing or falling apart. Cold meatloaf is even easier to slice; you can prepare the meatloaf up to 2 days ahead and refrigerate it.

4. 4

   Prep tomato and cheese

   • While the meatloaf cools, slice the 2 medium (300 g) tomatoes into ¼-inch (6 mm) thick slices.
   • Pat them dry with paper towels to remove excess moisture—this is crucial to prevent the bread from becoming soggy.
   • Slice or break the 0.5 lb (225 g) sharp cheddar cheese into ¼-inch (6 mm) thick slices.
   • Set everything aside.

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   Ready when: Tomato slices are patted dry, cheese is sliced and ready

   Tip: Patting the tomato slices dry is the key to preventing a soggy panini. Excess moisture will soak into the bread during grilling.

5. 5

   Assemble all panini

   • Take 2 slices of the 8 slices (240 g) white bread.
   • Spread about ¾ teaspoon of softened butter on one side of each slice (the exterior sides that will make contact with the grill).
   • On the unbuttered side of the first slice, layer 2–3 slices of cooked meatloaf, 2 slices of the prepared tomato (lightly season with salt and pepper), and 2–3 slices of the sharp cheddar cheese.
   • Top with the second slice of bread, buttered side facing up.
   • Repeat this process for the remaining 3 panini, using all 8 bread slices.
   • You should have 4 assembled sandwiches.

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   Ready when: All 4 sandwiches are assembled with cheese positioned on top for melting

   Tip: Butter only the outer faces of the bread so they crisp evenly on the grill. Keep the butter soft but not melted—it spreads more smoothly and evenly than melted butter.

6. 6

   Grill panini in batches

   • Heat a panini grill or 12-inch (30 cm) skillet (preferably cast iron) over medium-high heat for 2 minutes until hot.
   • Working in batches (you can fit about 2 sandwiches at a time), place the assembled sandwiches on the hot surface.
   • If using a panini grill, press the lid down gently and grill for 3–4 minutes until the bread is golden brown and the cheese begins to melt; you should hear a gentle sizzle.
   • If using a skillet, place a weight (like another skillet or a panini press) on top to simulate the grill.
   • After 3–4 minutes, carefully flip the sandwich and grill the other side for 2–3 minutes until it is also golden brown and the cheese is fully melted.
   • The cheese should slightly ooze between the bread.
   • Transfer each finished panini to a serving plate and repeat with the remaining 2 panini.

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   Ready when: Bread is golden brown and crispy on both sides, cheese is melted and slightly oozing, meatloaf is warm throughout

   Tip: Don't press too hard on the panini grill—gentle pressure allows the cheese to melt evenly without squeezing out the filling. If the bread browns too quickly before the cheese melts, lower the heat slightly and grill a bit longer.

7. 7

   Rest and serve

   • Transfer each grilled panini to a cutting board and let it rest for 1 minute.
   • This allows the cheese to set slightly so it doesn't ooze everywhere when you cut.
   • Slice diagonally if desired and serve immediately while hot.

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   Ready when: Panini is cool enough to handle and cheese has set slightly

   Tip: Cutting immediately after grilling results in hot, flowing cheese everywhere. A brief rest makes the panini easier to serve and more pleasant to eat.