Meatloaf Sandwich

Recipe byMandyRhode Island home cook, writer and photographer

PublishedMar 13, 2024Comments2

To me the best thing about making meatloaf is the leftovers…it makes for an amazing sandwich the next day! As a kid growing up, my mom would often make meatloaf for dinner, complete with mashed potatoes and peas. Classic American dinner. It was delicious. The next day, however, it was even better. My brother and I would put together killer sandwiches, something we learned from watching our mother. I think she, too, likes the leftovers more…am I right Mom?

Simple to put together and so few ingredients:
2 slices of Meatloaf, cold
2 slices of Sandwich bread or a French roll
2 Tomato slices
Lettuce leaves (I use iceberg for a crunch)
Slice of cheese (Munster, Swiss or Cheddar)
1 tsp Mayonnaise
1 tsp Spicy mustard
Krazy Jane’s Mixed Up Salt

Toast your bread if you like (I think that is a must but, hey, that’s me). Mix the spicy mustard together with the mayonnaise and spread on both sides of bread. Layer your sandwich with cheese, tomato, lettuce, meatloaf slices and top with a generous sprinkling of Krazy Jane’s. Now mix up a glass of Nestlé chocolate milk and enjoy a retro lunch!!

Why Cold Meatloaf Works So Well

There is a reason this sandwich is such a classic. Once meatloaf has chilled overnight, it firms up and slices into neat, even pieces that hold together between two slices of bread. Warm meatloaf crumbles, but cold meatloaf stacks like a dream. The flavors also have time to settle in, so every bite tastes a little richer than it did at dinner the night before.

Tips for Success

Slice it cold. Use a sharp knife and cut the meatloaf straight from the refrigerator into slices about half an inch thick.
Spread to the edges. Take the mustard mayo all the way to the crust on both slices so every bite gets some.
Pat the tomatoes dry. A quick blot with a paper towel keeps the bread from getting soggy.
Go for crunch. Crisp lettuce gives a nice contrast to the soft meatloaf, which is why I always reach for iceberg.

Want It Warm?

Some days I crave a hot version. Warm the meatloaf slices in a skillet over medium heat with a tiny bit of oil for a few minutes per side, until they are heated through to 165 degrees F. Lay the cheese right on top in the pan for the last minute so it melts, then build your sandwich on toasted bread. It becomes almost like a patty melt and it is so good.

Ingredient Swaps and Variations

Have fun with this one. A swipe of ketchup or barbecue sauce in place of the mustard is a nod to the glaze on top of most meatloaves. Pickles, thinly sliced red onion or a few pickled jalapenos add a tangy bite. Sourdough, rye or a soft potato roll are all wonderful choices for the bread. If you made a turkey meatloaf, it works exactly the same way.

Food Safety for Leftovers

Get your meatloaf into the refrigerator within 2 hours of dinner. Wrapped well, cooked meatloaf keeps for 3 to 4 days, which gives you plenty of sandwich days. You can also freeze individual slices wrapped in plastic and then foil for up to 3 months. Thaw them overnight in the refrigerator before using.

What to Serve With It

To keep it retro, I like potato chips, a crisp dill pickle and that tall glass of chocolate milk. A cup of tomato soup or a scoop of coleslaw are great choices too.

Frequently Asked Questions

Can I pack this for lunch?

Yes. Pack the tomato and lettuce separately and add them right before eating. Keep the sandwich in an insulated bag with an ice pack.

What cheese is best?

Muenster melts beautifully, Swiss is mild and nutty, and Cheddar is sharp and bold. Pick your favorite!

Does the type of meatloaf matter?

Not really. Beef, pork, turkey or a mix all make a great sandwich. A meatloaf with a sweet tomato glaze on top adds an extra layer of flavor, so leave that glaze on when you slice.

What if I do not have spicy mustard?

Yellow mustard or Dijon will work fine. Add a tiny pinch of black pepper or a dash of hot sauce to the mayo if you miss the kick. Honey mustard is a sweet twist the kids usually love.

Mandy