Nothing is more comforting than meatloaf, and even better is the meatloaf sandwich. For this recipe, we're focusing on the Italian version called polpettone. The resulting sandwich is the ultimate meatloaf melt. Lots of flavors? Definitely. Do they work together? Absolutely. Everything about this sandwich works in harmony. Salty, sweet, sour, bitter, umami, it covers all the bases.

You could grab the cranberry sauce from the grocery store, but it's easy to make, cheap, and an excellent condiment for this sandwich. Similarly, you can find horseradish mayo at the store, but I prefer to whip it up at home. Try to find Castelvetrano olives for this recipe, they offer a buttery, subdued flavor and add the perfect texture to the polpettone.

I recommend using a loaf pan rather than a sheet tray for ultimate moisture retention. The fat will render while cooking, and the loaf will expel extra juices, simmering the polpettone in the pan. Be sure to allow the loaf to rest, this ensures the meat reabsorbs all those liquids, which is crucial to achieving a juicy final product.

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1. To make the polpettone, begin by sauteéing the onion, garlic, and oregano olive oil until the onion is translucent. Remove and pureé everything until smooth. Set aside. Chop the olives. Buzz the fresh breadcrumbs in a food processor.
2. Mix the polpettone. Start by mixing the two meats until well combined. Pour the milk over the bread crumbs and add to the meat. Whip the eggs and add to the loaf mixture. Now add the parmesan and the remainder of the ingredients. Mix by hand thoroughly until all of the ingredients are incorporated. This will be a tight loaf, not traditionally loose like regular meatloaf. You want the meat to get quite sticky and tight.
3. Preheat the oven to 350ºF. Line the loaf pan with parchment paper and lightly oil the pan. The loaf will fit perfectly into an 11 x 6 x 2.5-inch loaf pan. Press the loaf tightly into the sides of the pan. Wet your hands and smooth the top, pressing gently on the edges. Add enough dijon to cover the top of the loaf. Wrap the top in tin foil and "tent" the foil so it will not touch the loaf while cooking.
4. Place the loaf in the oven and cook covered for 90 minutes. Remove the foil and cook for another 30 minutes or until the internal temperature reaches around 180ºF. Let the loaf rest for at least one hour or overnight in the refrigerator to really firm it up and reabsorb the fats and juices.
5. While the loaf is resting, caramelize the onions and mushrooms by slowly cooking them in butter until browned.
6. To make the sandwiches, slice ½-inch thick slices of the polpettone and set aside. Set the oven to broil. In a cast iron pan with butter, sear the polpettone pieces until crispy on both sides. Remove from the heat, add the caramelized onion and mushrooms on top of the slices, and then cover in lots of sliced fontina.
7. Butter the bread and broil until browned and toasted on each side. Remove the bread and broil the cheese onto the polpettone.
8. Assemble by slathering one side of the toasted bread with the cranberry sauce. Add the polpettone with mushrooms, onions, and cheese melted on top. Now add a liberal amount of the horseradish mayo to the other piece of bread. Slice and serve with more horseradish mayo for dipping if you’d like.