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The meatloaf sandwich served on a blue plate with potato chips.

Meatloaf Sandwich

The best part of making meatloaf is the next-day leftover meatloaf sandwich!
Course Main Course
Cuisine American
Keyword meatloaf, sandwich
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 1
Calories 632kcal
Author Elizabeth


  • 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
  • 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.


This makes one sandwich, repeat the ingredients and instructions for additional sandwiches.


Calories: 632kcal | Carbohydrates: 55g | Protein: 43g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 2085mg | Potassium: 871mg | Fiber: 4g | Sugar: 18g | Vitamin A: 2206IU | Vitamin C: 14mg | Calcium: 564mg | Iron: 3mg