Prep 5 mins
Cook 10 mins
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!
- 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
- 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.
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.
Oh, my! Never knew a meatloaf sandwich could be so scrumptious. I was searching for something interesting to do with some leftover meatloaf and found this recipe. Usually just threw the sliced meatloaf between two slices of bread - very boring. From now on, I'll be looking forward to the leftovers! Thanks for sharing this!
I just had this for lunch. I had leftover meatloaf from dinner and didn't know what to do with it. This was fantastic. I had mine with pepper jack cheese. Thanks for a great lunch!