Recipe by Princess Pea
This recipe was published in a 1999 issue of Wine Enthusiast magazine. I find myself making meatloaf just so I can make these sandwiches. I hope you like them, too! Sometimes I use mozzarella cheese instead of Jack. These taste great with potato chips or french fries & a dill pickle on the side. Yum!
Top Review by rjcrays
This recipe is so easy and versatile. I found it looking for a new way to use up leftovers. Yum! Sometimes we substitute bottled barbecue sauce for the ketchup. You can use any cheese and any bread. It's good on "artisan" breads from my grocery store, such as the cheese bread or olive/rosemary loaf. Be creative. It's a no-fail winner.
- 1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
- 2 teaspoons olive oil, divided
- 2 slices sourdough bread or 2 slices white bread
- 1 teaspoon grainy mustard, to taste
- 1 teaspoon ketchup, to taste
- 1 slice monterey jack cheese
Directions See How It's Made
- Spread 1 slice of bread with mustard.
- Spread the other slice of bread with ketchup.
- Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
- Put browned meatloaf slice on the mustard-smeared bread.
- Put a slice of cheese on top of the meat loaf.
- Cover with the ketchup-smeared bread.
- Heat remaining 1 teaspoon olive oil in skillet or on griddle.
- Grill the sandwich over medium heat on both sides, until golden.