The best part of making meatloaf is the next-day leftover meatloaf sandwich!
We want the bread as a means of holding the meatloaf, that’s it. We don’t want anything with a strong flavor to compete with the meat. And we don’t want grains or seeds interfering with the texture of our sandwich. Use plain white bread, preferably thick cut and lightly toasted of course.
We’re going with a simple and robust combination of ketchup and steak sauce. This sauce is strong, but not rich. Add as much, or as little as you’d like, that’s the best thing about building your own sandwich!
You add cheese?
Yes! Cheddar please, from the deli and thinly sliced. It works really well, with the meat and with the sauce.
Lettuce and tomatoes
We need to add a little freshness and crunch to our sandwich. Let’s go with iceberg lettuce and sliced tomatoes. Meatloaf is not fancy; it’s good old-fashioned comfort food so we’ll keep the ingredients for this sandwich basic. Just make sure the lettuce is fresh and crisp and the tomato is ripe and juicy.
Hot or cold?
Is this a hot sandwich or a cold sandwich? That’s up to you really. You can heat the meat in a nonstick skillet until warmed through, or pop it in the microwave for a few seconds. Be sure to handle the slices gently so they don’t break. You can also add the cheese so it melts too, or place it on the already hot slice so it warms and barely melts (that’s what we did).
Now, I know just about everyone has their favorite recipe. Maybe you developed it through the years, or you got it from your Nana, either way it’s your recipe and you’re sticking to it! And, that’s great, I’m sure it will be delicious in this sandwich. If you don’t have a favorite recipe yet, give this turkey meatloaf a try. It’s moist, flavorful and won’t disappoint!
Now all that’s left to do is to build your sandwich and enjoy!
You may also like these recipes:
- Salisbury Steak Open-Face Sandwich
- Meatballs and Gravy
- Steak and Mushrooms
- Fried Chicken Thighs
- Creamy Chicken and Rice Casserole
- 2 tablespoons Ketchup
- 1 tablespoon Steak Sauce we used A-1
- 2 slices White Bread lightly toasted
- 4 ounce Slice of Meatloaf cold or warmed through if desired
- 2 ounces Cheddar Cheese thinly sliced (two slices)
- 1 ounce Iceberg Lettuce 1-2 leaves torn to fit the sandwich
- 2 ounces Tomatoes sliced ¼ – ½ inch thick
Make the sauce
- Combine the ketchup and the steak sauce in a small bowl or ramekin. Stir well to combine. Refrigerate until ready to use to keep it thick (if desired).
Build the sandwich
- Lightly toast the bread.
- If desired, heat the meatloaf in a non-stick skillet over medium-low heat until warmed through. Or, microwave on high 30 seconds at a time until warmed through. You can also add the cheese so it melts too, or place it on the already hot meatloaf so it warms and barely melts. Don’t overheat meat and handle carefully to avoid breaking.
- Add a slice of cheese to the bottom slice of bread.
- Add a slice of meatloaf.
- Place the remaining cheese on the meatloaf.
- Add the ketchup-steak sauce.
- Add the lettuce and tomato slices.
- Top with the remaining bread and enjoy.