Open-faced Meatloaf Sandwich with Cheddar, Giardiniera and Rosemary Gravy


  • 1 cup carrots, diced large
  • 1 cup celery, diced large
  • 3 shallots, diced
  • 1 cup flavorless oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorn, coarsely ground
  • 6 pounds beef
  • 6 eggs
  • 3 cups breadcrumbs
  • Giardiniera, recipe follows
  • Brioche, as needed
  • Cheddar, sliced as needed
  • Gravy, recipe follows


Combine carrots, celery, shallots and oil in a food processor and pulse into a small dice consistency. Add mustard, Worcestershire sauce, paprika and oregano. Season with salt and black pepper. 

Mix together beef, eggs and vegetables. Slowly add breadcrumbs until fully incorporated. Shape into three loaves and bake in preheated 350 F oven until internal temperature reaches 155 F (about 35-40 minutes).

To plate, toast brioche, top with meatloaf and cheese and heat in salamander. Garnish with giardiniera and gravy. Makes 18 to 20 servings.

To make giardiniera, cover 2 cups each medium-diced cauliflower, celery, red onion and seeded jalapeno with 2 cups hot pickling liquid. Marinate 12 to 24 hours; drain. Cover with 1 cup oil.

To make rosemary gravy, sweat 5 cloves chopped garlic and 3 chopped shallots in 6 tablespoons oil. Add 2 sprigs rosemary and 6 tablespoons flour to make a roux. Add 2¾ cups veal demi-glace and up to 2 cups water to achieve desired consistency. Season with 1¾ teaspoons Worcestershire sauce and 1¾ teaspoons sherry vinegar. Simmer for 20 minutes. 

Executive Chef Eric Mansavage; Farm Bar; Chicago