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The Ultimate Leftover Meatloaf Sandwich: A Savory Cold Sandwich

A thick, grilled Leftover meatloaf sandwich cut in half, showing layers of meatloaf, melted cheese, red onion, and lettuce.

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Transform your leftover meatloaf into a satisfying Tuesday lunch with this recipe for the best bread for a meatloaf sandwich, focusing on texture contrast for a low waste cooking idea.

Ingredients

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  • 2 slices crusty sourdough bread
  • 4 oz cold leftover meatloaf, thinly sliced
  • 1 tablespoon whole grain mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/4 cup thinly sliced red onion
  • 2 leaves crisp butter lettuce
  • 1 thin slice sharp cheddar cheese (optional)
  • 1 teaspoon unsalted butter or olive oil for toasting

Instructions

  1. In a small bowl, mix the whole grain mustard, mayonnaise, and apple cider vinegar to create the spread.
  2. Lightly spread the butter or oil on one side of each slice of sourdough bread.
  3. Heat a skillet or griddle over medium heat. Place the bread slices, buttered-side down, onto the hot surface. Toast until golden brown and crusty, about 2 to 3 minutes.
  4. Remove the bread from the heat. Spread the prepared mustard-mayo mixture evenly on the un-toasted side of both slices.
  5. On one slice, layer the crisp butter lettuce.
  6. Arrange the thinly sliced cold meatloaf evenly over the lettuce. This is the savory cold sandwich core.
  7. Top the meatloaf with the sliced red onion and the slice of cheddar cheese, if using.
  8. Place the second slice of bread on top, spread-side down.
  9. Slice the sandwich in half and serve immediately for a comfort food lunch.

Notes

  • For a variation, try making meatloaf sliders by using small brioche buns instead of sourdough.
  • If your meatloaf is very dry, add a small amount of ketchup mixed with a splash of Worcestershire sauce as an easy meatloaf topping spread.
  • Using cold meatloaf provides the best texture contrast against the hot, toasted bread.

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