Turn on the jukebox and enjoy the traditional meatloaf sandwich.
Meatloaf sandwiches are the answer to leftover meatloaf (turkey meatloaf is the perfect recipe).
As you sink your teeth into the toasted, buttery bread sandwiched together with juicy meat and melted provolone, you’ll think: probably Become a meatloaf! “
Meatloaf will do anything for love! (Wait, wrong meatloaf).
A leftover meatloaf sandwich isn’t all that different from a steak sandwich or a BLT.
Meatloaf sandwiches might sound like something Susie Q would order in a 1950s diner, but meatloaf and meatloaf sandwiches are an enduring part of American food culture for good reason.
The history of meatloaf
- Meatloaf began as a way to use up leftovers and stretch protein, and became a staple during the Great Depression for these reasons.
- Today, meatloaf is still a staple on the family table. It’s easy, healthy, flavorful, filling, and great for leftovers.
If you have childhood dinner table trauma surrounding the ketchup-drenched mystery hunk of meat that your mom said was your grandma’s recipe, you might have mixed feelings about meatloaf.
We encourage you to overcome your loafie bias and give meatloaf a second chance with this easy leftover meatloaf sandwich recipe.
How to make a traditional meatloaf sandwich
Step 1: Make Meatloaf.
Step 2: Transform into a sandwich!
It’s as easy as a grilled cheese sandwich (such as this Air Fryer Grilled Cheese), taking just five minutes to prepare and less than 20 minutes total.
- meatloafThis turkey meatloaf is a proven and perfect meatloaf recipe that can be made with ground turkey or beef. If you’re using freshly baked meatloaf in your meatloaf sandwiches instead of leftover meatloaf, let the meatloaf rest before slicing.
- breadYou can use your favorite sandwich bread to make a leftover meatloaf sandwich recipe. Choose something sturdy like sourdough or multigrain to keep the sandwich from falling apart.
Best Bread for Meatloaf Sandwiches
- sourdough The oval shape matches the shape of the meatloaf, so every bite makes a neat sandwich with all the ingredients.
- english muffin bread Little pockets of bread will fill up with your mayonnaise (or other meatloaf sandwich condiment of choice) and cheese, so you’ll have fun with this meatloaf sandwich recipe.
- oatmeal bread Another no-knead sandwich bread recipe that’s sturdy enough to hold meatloaf.
If your bread is larger than your meatloaf slices, you can bake a few extra meatloaf slices and then piece a few together for each sandwich (the cheese will connect the cuts).
- butterFor coating bread when toasting sandwiches. You can also use butter spread.
- cheeseI like the mild flavor and high melting coefficient of provolone with meatloaf, but you can use any cheese you like.
- MayoOr Greek yogurt, my favorite creamy condiment for meatloaf sandwiches. It mixes with melted cheese to create a dreamy gooey sandwich.
- Toast the sliced meatloaf (you can also make leftover cold meatloaf sandwiches, see below).
- Put the buttered bread into the frying pan. Top with mayonnaise or Greek yogurt, cheese, meatloaf and toppings.
- Place another piece of bread on top, buttered side up. Bake both sides of the meatloaf sandwich until the bread is toasted and the cheese is melted, about 2 to 4 minutes per side. fun!
be patient! Low and slow ensures melty cheese and a crisp texture, but not burnt bread. Don’t try to speed it up over medium or medium heat.
How to eat a meatloaf sandwich
As with any sandwich, the toppings can be king or plain jane if you prefer.
hot or cold?
Meatloaf sandwiches can be served hot or cold (chilled and topped with mayonnaise is considered classic), but I prefer to follow this recipe warm for the melted cheese and toasted bread elements. is.
Meatloaf sandwiches aren’t burgers, but they can be enjoyed with similar toppings.
- Mayo. I like to swap out the mayonnaise for plain Greek yogurt to keep it light (and if you’re an OG Well Plated reader, you know how I hate mayonnaise).
- ketchup and mustard.
- hot sauce.
- Sprinkle with salt.
Other Topping Suggestions
Choose your favorite toppings!
- to the storeRefrigerate leftover meatloaf sandwiches in an airtight storage container for up to 1 day.
- reheatReheat leftovers in a stovetop skillet over medium-low heat or a panini press, or enjoy a cold sandwich.
- To freezeIndividually wrap in plastic wrap and wrap in foil. Thaw overnight in the refrigerator before reheating.
meal prep tips
This recipe makes 8 sandwiches, but you can adjust it according to how much meatloaf you have left over. You can even prepare your sandwiches to bake the day before. If you are baking a single sandwich, you can do it in a small skillet.
What to eat with a meatloaf sandwich
Recommended tools for making this recipe
- non-stick frying panThis pan comes in multiple sizes and is oven and dishwasher safe.
- bread knifeThe right knife for each type of cutting or slicing job is a game changer.
- edible oil sprayerThis is a nifty tool for turning your cooking oil of choice into a spray.
non stick skillet set
These Carfaron Skillets are a quick clean up for omelets and sandwiches.
Whether you’re a longtime meatloaf sandwich lover or just learning to change your mind, you’ll love this amazing meatloaf from the first bite.
Obviously, you’ll want to try this leftover meatloaf sandwich recipe first. Meatloaf is like one giant meatball). Try crushing it on top of pizza (Whole What Pizza Dough is super easy) or crushing it into a vegetable soup like minestrone soup to add protein.
Meatloaf can be made gluten-free by replacing the breadcrumbs with certified gluten-free breadcrumbs. Then convert the gluten-free meatloaf into a sandwich with your favorite gluten-free bread.
A meatloaf sandwich that can be enjoyed hot or cold! If you have time to bake in a frying pan, I recommend it.
for meatloaf sandwiches
- Four slice leftover meatloaf Check out Turkey Meatloaf for great recipes
- non-stick spray canola oil, or extra butter
- 8 slice sourdough or similar bread I like oval bread, to match the shape of the meatloaf slices
- 2-3 tablespoon Mayo or plain Greek yogurt, optional
- 1/4 cup butter spread or softened butter
- Four slice provolone cheese cheddar cheese or your favorite cheese
Coat a large nonstick skillet with nonstick spray or brush with oil or butter to lightly coat. Heat the skillet to medium-low heat. Place 2 meatloaf slices on the skillet. Cook until meatloaf is lightly browned in places and warm on all sides, about 3 minutes per side. If your bread is larger than a slice of meatloaf, you can grill a few extra slices and then piece several together for each sandwich (the cheese joins the cuts together).
Meanwhile, spread each slice of bread lightly with mayonnaise (or Greek yogurt) on one side and butter on the other, spreading the butter around the edges. Remove meatloaf slices from skillet. He places two slices of bread in the skillet, buttered side down. Top each with a slice of cheese, warm meatloaf slices, or any other toppings of your choice. Place another slice of bread on top, buttered side up.
Grill both sides of the meatloaf sandwich until the bread is toasted and the cheese is melted. About 2-4 minutes per side (be patient, slow and slow baking will melt the cheese and crisp it up, but the bread won’t burn). Repeat with his two remaining sandwiches. Let the sandwich cool a few minutes before serving.
- store: Refrigerate leftover meatloaf sandwiches in an airtight container for up to 1 day.
- reheat: Reheat leftovers in a stovetop skillet over medium-low heat or in a panini press, or enjoy a cold sandwich.
- To freeze: Wrap each sheet with plastic wrap and wrap with foil. Thaw overnight in the refrigerator before reheating.
calorie: 910kcalcarbohydrates: 86gprotein: 53gobesity: 40gsaturated fat: 11gPolyunsaturated fat: 12gMonounsaturated fat: 14gTrans fat: 0.3gcholesterol: 190mgpotassium: 852mgfiber: Fourgsugar: 12gVitamin A: 1100IUVitamin C: 3mgcalcium: 302mgiron: 9mg
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