My newest book, A Walk Along the Beach, is available now! Throughout all of my novels, I mention recipes and/or favorite dishes that I enjoy or feel like fit a storyline. In this novel, I mention a meatloaf sandwich so I wanted to share this recipe with you all that was inspired by the book! These Meatloaf Sandwiches take leftovers to a whole new level.

Meatloaf Sandwich

Makes 8

We like using curly kale in this sandwich, as it adds a crunchy texture.

1 tablespoon olive oil

1 medium onion, diced

2 tablespoons tomato paste

1 cup crushed saltine crackers (about 20 crackers)

1 cup grated sharp cheddar cheese

3 eggs

2 tablespoons prepared horseradish, plus more for serving, optional

1 tablespoons Worcestershire sauce

¾ teaspoon kosher salt

½ teaspoon ground black pepper

1 ½ pounds 85/15 ground beef

16 slices crusty loaf bread

Sliced dill pickles

Curly kale, or other crunchy lettuce

Ketchup

Preheat oven to 375°. Line a baking sheet with foil; set aside.

Heat oil in a nonstick skillet over medium heat. Add onion, and cook until translucent, about 5 minutes. Stir in tomato paste until onions are coated. Transfer to a large bowl and let cool for 5 minutes. Stir in crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper. Mix in the ground beef just until combined.

Transfer to the prepared baking sheet and shape into a 9 by 5-inch loaf. Bake in the oven for 40-45 minutes, until cooked through. Let cool on the baking sheet for 10-15 minutes, then slice into 1-inch thick slices. Place on a slice of bread, then top with pickles, kale, ketchup, and more horseradish, if using.