Best Meatloaf Sandwich Recipes

ALL-AMERICAN DOWN-HOME PATRIOTIC MEATLOAF SANDWICH

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.
• In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.
• For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.
• For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.

MEATLOAF GRILLED CHEESE SANDWICH

Steps:

• Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
• Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
• Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

THE BEST MEATLOAF SANDWICH

Steps:

• Preheat oven to 350 degrees . Lightly spray a 9 x 5 loaf pan with cooking spray.
• In a small skillet, add the onions and butter. Sprinkle with the salt and cook over medium heat until they are soft and translucent - around 10 minutes.
• In a small bowl, whisk together the apple butter, apple cider vinegar, and hot sauce. Set aside.
• In a large bowl, add the cooked onions and mix in the ground beef, egg, and crushed crackers. Add in 2/3 of the apple butter hot sauce. (Reserve the rest for making the sandwiches.)
• Press the meat mixture into the loaf pan. Brush the top with an additional 2 tablespoons of apple butter, and then bake for 1 hour until done.
• For the sandwich, heat a large skillet over medium heat.
• Spread butter on one side of each slice of bread. Place 4 slices of bread butter-side down in the skillet.
• Add a slice of cheese to each slice of bread, and then a slice of the prepared meatloaf (above) to each slice of bread.
• Spoon the reserved apple butter hot sauce on top of the meatloaf slices. Add a leaf of lettuce to each, followed by another slice of cheese.
• Top with another piece of buttered bread butter-side up. Press the sandwiches slightly and flip to grill the other side. Serve hot.

PERFECT MEATLOAF SANDWICH

Steps:

• 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.

LEFTOVER MEATLOAF SANDWICH

Steps:

• Place meatloaf slices in a nonstick pan over medium heat. Lay 2 Cheddar cheese slices over each. Cook until meatloaf is heated through and browned on the bottom, 3 to 5 minutes. Flip 1 piece of meatloaf over the other so cheese is in the middle.
• Spread mayonnaise, ketchup, and mustard over toast. Add cheesy meatloaf and sandwich the toast together.

COUNTRY FRIED MEATLOAF SANDWICH

Steps:

• Mix together egg and milk in a small shallow dish or bowl,set aside.
• In another small shallow dish or bowl mix together flour and seasonings.
• Heat oil in skillet over medium heat.
• Dip meatloaf into egg/milk mixture.
• Then coat both sides of meatloaf in seasoned flour.
• Fry in in oil until both sides are golden brown.

FRIED MEATLOAF SANDWICH WITH GREEN TOMATO JAM

Steps:

• You will need two 8-by-8-inch pans or similar. In the first, combine the flour, baking powder, pepper, salt and cumin. In the second, whisk together the egg and milk.
• Dip each meatloaf slice into the egg mixture; shake off any excess. Then coat in the flour mixture; again, shake off the excess. Place on a wire rack.
• Fill a large cast-iron skillet with 1/4 inch of coconut oil. Heat over medium heat until the oil reaches 325 degrees F. Add the dredged meatloaf; cook until golden brown on both sides, about 4 minutes per side. Drain on a wire rack and let cool.
• Build the sandwich in this order: bread, mayonnaise, meatloaf, lettuce, green tomato jam, bread, smile! Just kidding¿a smile isn't in the recipe; however, if you make it to this step, you will surely provide the smile!
• Add the green tomatoes and garlic to a food processor. Blend to a paste, then transfer to a medium saucepan along with the sugar, rice wine vinegar, soy sauce, cardamom and ginger. Stir to combine. Cook over medium-low heat until the mixture begins to look thick and glossy, about 35 minutes; stir frequently with a heat-resistant spatula to keep the jam from scorching on the bottom. Remove from the heat and let cool. Store, covered, in the refrigerator for up to 2 weeks.

MEATLOAF SANDWICH WITH CHIPOTLE KETCHUP

Steps:

• Preheat the oven to 350 degrees F.
• For the meatloaf: In a large mixing bowl, combine the ground beef, eggs, marinara, parsley, salt, pepper and breadcrumbs. Mix thoroughly and put on a baking dish. Shape the meat into a loaf and cover the baking dish. Bake in the preheated oven for 60 to 90 minutes. Uncover the last 15 minutes of bake time. Remove the meat from the oven and let it sit for 15 minutes before slicing. Slice and keep warm.
• For the chipotle ketchup: Puree the tomatoes until smooth in a blender. Cook the onions in a heavy pan, over medium heat until softened. Add the pureed tomatoes to the onions, then add all the remaining ingredients except the lime juice. Simmer uncovered, stirring frequently, until thick, about 1 hour.
• Remove from heat and let the mixture cool down a little before adding it to a blender. Add the lime juice and puree again.
• Put 1 piece of sliced meatloaf on half of the wheat bread slices, add a slice of pepper jack cheese and top with chipotle ketchup. Cover with remaining bread slices and serve.

MEATLOAF GRILLED CHEESE SANDWICH

Steps:

• Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
• Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine.
• Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
• Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

MUTHA HEFFER SANDWICH (MEATLOAF SANDWICH)

Steps:

• For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
• Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
• Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
• Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
• For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
• For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
• For the fried onion straws: Heat a deep-fryer to 375 degrees F.
• Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
• Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
• Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
• For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.

GRILLED MEATLOAF SANDWICH

Steps:

• 1. In small bowl mix ketchup, chopped chipotle chile, adobo sauce and balsamic vinegar.
• 2. Layer American Cheese, meatloaf, Swiss and pickles on bread. Top with bread slice creating 4 sandwiches. Butter tops and bottoms of the sandwiches.
• 3. Brown in skillet over medium low heat. Cover with foil while cooking so the cheese melts properly and the sandwich warms.
• 4. Serve with chipotle ketchup
• 5. NOTES Chipotle chiles (also known as chipotle peppers) can be found in the Mexican food section of your local grocery store. Adjust the amount of chipotle chiles and adobo sauce to your taste.

" COUNTRY FRIED " MEATLOAF SANDWICH

Steps:

• 1. Mix together egg and milk in a small shallow dish or bowl,set aside.
• 2. In another small shallow dish or bowl mix together flour and seasonings.
• 3. Heat oil in skillet over medium heat.
• 4. Dip meatloaf into egg/milk mixture,then coat both sides of meatloaf in seasoned flour.
• 5. Fry in in oil until both sides are golden brown.

GRILLED MEATLOAF AND CHEDDAR SANDWICH

Steps:

• 1. Spread one slice of bread with horsey sauce. Top with 1 slice cheese, then meatloaf, then cheese again, then second slice of bread. Butter outside of sandwich.
• 2. In skillet on medium heat grill both sides evenly until golden brown and cheese is melted.

HIS AND HERS TURKEY MEATLOAF SANDWICH

Steps:

• For Hers: To make the sandwich, spread the mayonnaise on 2 slices of bread. Top 1 slice of bread with 1 slice of meatloaf, 1 slice of tomato and the cole slaw. Top with the other slice of bread.
• For His: To make the sandwich, spread the mustard on the remaining 2 slices of bread. Top 1 slice with the remaining slice of meatloaf, tomato and the lettuce. Top with the other slice of bread.
• Preheat the oven to 350 degrees F.
• Heat 1 tablespoon oil in a small skillet over medium-low heat until hot but not smoking. Add the chopped onion and saute until softened and brown, about 6 minutes. Add the parsley and cook for another minute. Set aside.
• In a large mixing bowl, combine the turkey with the breadcrumbs, egg, 1/4 cup of the ketchup, cooked onion mixture, salt and pepper. Mix until fully combined. Form into a loaf and transfer to a 9-by-5-inch loaf pan. Using a pastry brush or the back of a spoon, brush the remaining 3 tablespoons of ketchup over the loaf.
• Evenly scatter the sliced onions over the loaf, drizzle with the remaining tablespoon of oil and sprinkle with salt and pepper. Bake until the meatloaf is cooked through, 55 to 60 minutes. Yield: 4 to 6 servings
• In a large bowl, combine the cabbage, onion, mayonnaise, relish, lemon juice, Dijon-mayonnaise spread and salt and pepper to taste. Chill for at least 30 minutes and up to overnight before serving.

LEFTOVER GRILLED CHEESY MEATLOAF SANDWICH

Steps:

• Heat grill to medium heat.
• Grill meatloaf slices 3 min. on each side or until heated through, brushing occasionally with barbecue sauce.
• Meanwhile, grill rolls, cut sides down, 30 sec. or until toasted.
• Spread rolls with mayo; fill with meatloaf, 2% Milk Singles, lettuce and tomatoes.

SPICY MEATLOAF SANDWICH

Steps:

• Preheat the oven to 425 degrees F. In a large mixing bowl, mix the beef, salsa, breadcrumbs, 2 tablespoons Worcestershire, salt, pepper, 1/2 teaspoon cayenne, egg and jalapeno. Use your hands and mix well. Pat down into a loaf pan. Top with the ketchup, the remaining 1 tablespoon Worcestershire, and the remaining 1/2 teaspoon cayenne. Smooth over the top and bake until cooked through, about 1 hour. Remove from the oven and let cool for 30 minutes. Now this is where the recipe gets fun and you get to use your imagination!!! After the meatloaf cools, slice into 8 thin slices (use 2 slices for each sandwich). You can use any kind of bread. We use a brioche roll, but you can use a kaiser, country Italian or anything that will hold up a messy sandwich. Use some of our suggested toppings to perfect your meatloaf sandwich. Enjoy!

THE REVISITATION OF THE MEATLOAF (HOT SUB SANDWICH)

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Slice leftover (cold) meatloaf into 1/4" slices and layer in glass baking dish beginning with sauce, then meat, topping each layer with spaghetti sauce.
• Cover with foil and heat for 25 minutes or until heated through.
• Meanwhile, in a non-stick skillet, heat the 2 teaspoons olive oil; add the green peppers and onions, saute until lightly browned; add Italian seasoning and set aside to keep warm.
• Slice submarine rolls and open out flat; using a pastry brush, lightly oil both sides of the open roll; sprinkle with garlic salt and celery salt to taste.
• Place in preheated broiler and lightly toast the rolls.
• Layer the meatloaf, sauce, peppers, onions and mozzarella cheese onto each roll and place back under broiler to melt the cheese.

MEATLOAF CLUB SANDWICH

Steps:

• 1. Preheat the oven to 375 degrees, Line a baking sheet with a wire rack, In a food processor, pulse the chopped bacon with the garlic cloves until minced, Add the bread crumbs, Parmesan, milk, egg, thyme, rosemary and hot sauce, season generously with salt and pepper and process to a paste, Transfer the paste to a medium bowl and knead in the ground sirloin,.
• 2. Preheat a griddle or grill pan, Spread the meat mixture evenly on 4 slices of the white bread, Top with another 4 slices of bread and brush both sides of the sandwiches with olive oil, Brush the remaining 4 slices of white bread lightly with olive oil and set aside, Place the sandwiches on the griddle and top with a heavy skillet. Cook over moderate heat, turning the sandwiches once, until they are golden, about 6 minutes total. Transfer the sand-.
• wiches to the rack and bake until the meat is cooked through, about 8 minutes longer.
• 3. Meanwhile, in a medium skillet, cook the remaining 8 slices of bacon until crisp, about 6 minutes, Drain on paper towels, Toast the remaining 4 slices of white bread on the griddle until golden, about 2 minutes per side,.
• 4. In a small bowl, blend the mayonnaise with the chopped chipolte chile, Spread the mayonnaise on the meatloaf sandwiches and top with the bacon, tomatoes, lettuce and toasted bread,.
• Cut each sandwich in half. Secure each half with a toothpick and serve with cornichons and mustard.

NORTH END BOMBER MEATLOAF SANDWICH

Steps:

• For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes.
• Remove from oven and drain fat.
• Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
• For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
• For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
• For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.

MEATLOAF SANDWICH

Steps:

• Toast bread. Spread the slices with tomato jam; layer half the slices with tomato, meatloaf, and lettuce. Top with second slice, tomato-jam side facing down; cut in half. Serve.