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    Home » Recipes » Sandwich

    Meatloaf Sandwich

    Published: Aug 18, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Meatloaf Sandwich

    Repurpose last night's dinner into a mouthwatering meatloaf sandwich topped with melty cheese and a tangy sauce!

    This sandwich is perfect to use with any of your favorite meatloaf recipes. I will give you my suggested version as well as many ways you can customize it to fit your tastes!

    Meatloaf sandwich on Texas toast with ketchup, mustard, and lettuce.

    Thoughts on the best bread

    This isn't a burger, so skip the hamburger buns. I think the best meatloaf sandwich is best served on toasted sourdough or Texas toast. I particularly believe sourdough is a good option because you need tangy ingredients to cut through the richness of the sandwich. Equally good, the thick pillowy nature of Texas toast is a perfect match for tender meatloaf.

    Regardless which you choose, they are best buttered and lightly browned in a skillet for additional flavor and texture.

    Which cheese should you use?

    Reach for a mild-flavored white cheese. You are looking for something that melts well but doesn't have an overpowering flavor. I used smoked Provolone, but regular Provolone, Muenster, or Gouda all work just as well.

    Topping Suggestions

    Although this isn't a hamburger, it can be topped with your favorite burger toppings. However, you don't have to stick to lettuce, raw onions, or pickles. The bright flavor of quick pickled red onions would really stand out on this sandwich. Upgrading the lettuce to spicy arugula would also be a great contrast in flavor.

    Condiments

    Meatloaf is traditionally painted in a sticky glaze, this glaze is perfect for repurposing as a sandwich condiment. My favorite glaze is a mixture of ketchup, brown sugar, and apple cider vinegar.

    Otherwise, make a batch of my Bloody Mary Ketchup, the flavors perfectly meld with meatloaf. I add additional acidity with a dollop of Dijon mustard as well.

    Leftover meatloaf sandwich on white plate.

    Meatloaf Recipes

    You can make a meatloaf sandwich out of any of your favorite meatloaf recipes. If you don't currently have leftover meatloaf in your fridge, give one of these recipes a try!

    • Brown Sugar Meatloaf
    • Classic Meatloaf
    • BBQ Meatloaf
    • Venison Meatloaf
    • Sausage Meatloaf
    • Smoked Meatloaf
    Meatloaf Sandwich recipe

    Meatloaf Sandwich

    Repurpose last night's dinner into a mouthwatering meatloaf sandwich topped with melty cheese and a tangy sauce!
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    Course: Sandwich
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 1
    Calories: 616kcal
    Author: Fox Valley Foodie

    Ingredients

    • 1 slice meatloaf (cut 1" thick)
    • 2 slices Texas toast (or sourdough)
    • 1 tablespoon butter
    • 1 slice Provolone cheese
    • 1 leaf lettuce

    Meatloaf Sauce

    • ¼ cup ketchup
    • 2 tablespoons brown sugar
    • 2 tablespoons apple cider vinegar

    Instructions

    • Prepare the sauce by mixing the ketchup, brown sugar, and apple cider vinegar together. This is enough sauce for multiple sandwiches.
    • If using leftover meatloaf, place slice in a skillet set over medium-low heat and gently bring it to temperature. Flip to cook both sides and top with cheese to melt.
    • While meatloaf is reheating, spread butter on the outer slices of bread and brown in a separate skillet set over medium heat.
    • Assemble sandwich by placing lettuce on bottom slice of bread, topping with meatloaf, cheese, sauce, and remaining slice of bread.

    Notes

    If your meatloaf isn't very wide, you may need to use two slices to cover a piece of bread.

    Nutritional Information

    Calories: 616kcal | Carbohydrates: 74g | Protein: 12g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 44mg | Sodium: 1240mg | Potassium: 189mg | Fiber: 2g | Sugar: 41g | Vitamin A: 825IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 12mg
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    Comments

    1. Carol

      August 18, 2020 at 5:23 pm

      tHanks, a friend gave us some venison - will try this soon, I like your hint about not over- mixing to keep meat tender.

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