Meatloaf Sandwich Recipe

Rating 5.0
| 0
A meatloaf sandwich is an easy way to use up leftover meatloaf. A generous slice of meatloaf is paired with zippy pickled red onions, sharp cheese, crisp lettuce and a generous swipe of rich mayonnaise for a simple, satisfying meal.
Lunch
New American
16
ingredients
7
steps
60
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
4
For the Pickled Red Onions
1
large red onion
3/4 cup(s)
distilled white vinegar
1/2 cup(s)
water
1/3 cup(s)
sugar
1 tsp
kosher salt, see notes
1 tsp
black peppercorns
1
garlic clove, smashed or minced
For the Meatloaf Sandwich
1
batch of pickled red onions, see above
1
batch of meatloaf, see notes
4
slices of sharp cheddar or vegan cheese
4 tblsp
butter, room temperature
8
slices of Texas toast, country-style or sourdough bread
mayonnaise or vegan mayonnaise
1
head of romaine or iceberg lettuce
salt and pepper, to taste
ketchup or mustard, optional

Directions 7 steps | 60 Minutes

Step 1

Make the pickled red onions. Cut the onion into thin slices. In a small pot over medium heat, add the vinegar, water, sugar, salt and peppercorns. Whisk until the sugar dissolves and bring to a boil.

Step 2

Turn off the heat and add the onions and garlic to the pot. Press down with a wooden spoon to submerge all the vegetables in the liquid.

Step 3

Place a sheet of paper towel directly over the vegetables and lightly press down to saturate it in the vinegar mixture. This will keep the vegetables submerged. Allow to cool in the pot for about 30-45 minutes before transferring the onions to a jar and storing it in the refrigerator. 

Step 4

Spread the butter on the outer slices of bread and toast in a large nonstick skillet over medium heat. Set aside.

Step 5

Slice four generous 1-inch thick cuts of meatloaf. If the meatloaf is cold, heat the meatloaf on both sides in the same nonstick skillet over medium-low heat. While the meatloaf is heating, prepare the lettuce by slicing, washing and drying the lettuce leaves. (See notes.)

Step 6

Top the meatloaf slices with cheese and melt. (See notes.)

Step 7

Assemble your sandwich. On a piece of toasted bread, slather on mayonnaise. Lightly season with salt and pepper. Add the meatloaf and top with crisp lettuce leaves. Top the lettuce with pickled red onions. Add ketchup and/or mustard, if desired. Enjoy!


Notes:

  • The foundation of a good meatloaf sandwich is, of course, good meatloaf. We have two great options for you: meatloaf wrapped with bacon or vegan meatloaf.

  • If the residual heat of the meatloaf and the pan does not melt the cheese, cover the pan with a lid to promote melting.

Nutrition Per Serving
View All
CALORIES
1057
FAT
25 g
PROTEIN
36.7 g
CARBS
172.4 g

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