Hot Meatloaf Sandwich turns leftover meatloaf into a warm, cheesy lunch. Thick cold slices are seared in butter until the edges crisp, covered with melted cheddar, brushed with BBQ sauce and stacked on toasted sourdough with pickles and crispy fried onions. It makes 2 sandwiches in 15 minutes.
How to make it: Cut cold meatloaf into thick slices and sear them in butter, 3 to 4 minutes a side, until golden and hot through. Melt cheddar on top under a lid, toast the bread in the same pan, brush the meatloaf with sauce and build the sandwich.
Why You’ll Love It
- Leftovers, upgraded: one meatloaf dinner becomes a second meal.
- One skillet: the meatloaf, the cheese and the toast all happen in the same pan.
- Crisp edges, melty middle: searing gives the slices golden edges, and a minute under the lid melts the cheddar.
- Your toppings: pickles, lettuce, tomato and fried onions here, but build it however you like.
Ingredient Notes
Leftover meatloaf: Any meatloaf works, straight from the fridge. Cut it thick, about 3/4 to 1 inch. Try Old Fashioned Momma’s Meatloaf, Parmesan meatloaf or French onion meatloaf.
Bread: Sourdough, Texas toast or another sturdy sandwich bread. Thick slices hold the meat without going soggy.
Cheese: Cheddar, two slices per sandwich. American, provolone, mozzarella, gruyere or smoked gouda all melt well too.
Sauce: BBQ sauce, or the glaze left from the meatloaf itself.
Toppings: Bread and butter pickles, lettuce, sliced tomato and crispy fried onions. Mustard and ketchup are classic too.
Ingredients
- 2 slices leftover meatloaf, cold, about 3/4 to 1 inch thick
- 4 slices sourdough bread, or Texas toast or sturdy sandwich bread
- 4 slices cheddar cheese
- 4 tablespoons butter, divided
- 6 tablespoons BBQ sauce, or leftover meatloaf glaze
- 2 tablespoons mayonnaise
- Bread and butter pickles, for topping
- Lettuce, for topping
- Tomato, sliced, for topping
- Crispy fried onions, for topping
How to Make a Hot Meatloaf Sandwich
1. Slice the meatloaf. Cut the cold leftover meatloaf into thick slices, about 3/4 to 1 inch each. Cold meatloaf slices cleanly and holds together in the pan.
2. Sear the meatloaf. Heat a skillet over medium heat and add 1 tablespoon of the butter. When the butter is foamy, add the meatloaf slices and cook 3 to 4 minutes per side, until the edges are golden brown and the slices are heated through to 165°F.
3. Melt the cheese. Lay 2 slices of cheese on each hot meatloaf slice. Cover the pan for 30 to 60 seconds, until the cheese melts.
4. Toast the bread. Take the meatloaf out of the pan. Add the rest of the butter and toast the bread until golden brown on one side, about 2 minutes.
5. Sauce. Brush the warm, cheesy meatloaf slices with BBQ sauce or leftover meatloaf glaze.
6. Build the sandwich. Spread mayo on one slice of toasted bread. Layer on the meatloaf, then the pickles, lettuce, tomato and crispy fried onions. Top with the second slice of bread and serve.
How to Heat Meatloaf for a Sandwich
The goal is a slice that is hot all the way through, golden on the outside and still in one piece. Four things get you there.
Slice it cold and thick. Cold meatloaf cuts cleanly and holds together in the pan. Thick slices work best: 3/4 to 1 inch, or thicker.
Use gentle heat. Keep the burner at low to medium. On high heat, the outside can burn before the middle is hot. A nonstick pan helps; in any other skillet, add a little butter, oil or cooking spray first.
Check the middle. Leftovers should be reheated to 165°F. A thicker slice takes longer, so check the center with a thermometer before the cheese goes on.
Heat a batch in the oven. Making sandwiches for a crowd? Lay the slices on a baking sheet and warm them in a 225°F oven instead of working in batches in the skillet.
| Method | Heat | Time |
|---|---|---|
| Skillet with butter | Medium | 3 to 4 minutes per side, until golden |
| Nonstick skillet | Low to medium | About 6 minutes, turned halfway |
| Grill pan | Medium | 2 to 3 minutes, flip, then 1 to 2 minutes more |
| Oven, several slices | 225°F | Until 165°F in the center |
Tips for Success
How do I keep the bread from getting soggy?
Choose thick, sturdy slices like sourdough or Texas toast, toast them in the butter, and spread the mayo on the toasted side.
Can I grill the whole sandwich?
Yes. Once it is built, put the sandwich back in the skillet and toast it like a melt. Butter the outside of the bread and cook it 3 to 4 minutes per side, until golden, then eat it right away.
Variations
- Classic cold meatloaf sandwich: spread mayo on two slices of bread, add a cold slice of meatloaf, and top with ketchup and anything else you like.
- Sweet and tangy sauce: whisk 1/4 cup ketchup with 1 tablespoon brown sugar and 1/2 teaspoon mustard, and brush it on in place of the BBQ sauce.
- Provolone melt: use provolone on both sides, with dill pickles and a handful of French fried onions, and grill the sandwich until the bread is toasty.
- Patty melt style: grilled bread, onions and cheddar.
- Meatball style: cut the meatloaf into large pieces and top with marinara and mozzarella.
- With coleslaw: top the meatloaf on toasted sourdough with a spoonful of creamy coleslaw and thin slices of red onion, and serve pickles on the side.
- Spicy: add sriracha, Buffalo or another hot sauce. For a different bread, use a hamburger bun or a ciabatta roll.
Storage & Reheating
The sandwich is best eaten right away. For the meatloaf itself, USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen meatloaf in the refrigerator, and reheat slices to 165°F before they go into a sandwich.
What to Serve With It
Serve it with fries, onion rings, potato chips or potato salad. For something homemade, bake a tray of baked zucchini fries or stir together a bowl of pasta salad. For extra-rich bread, build it on cheesy Texas toast.
Frequently Asked Questions
What should you put on a meatloaf sandwich?
Mayo on the bread, a slice of cheese on the hot meatloaf, and sauce: BBQ sauce, ketchup or the meatloaf’s own glaze. Then pickles, lettuce, tomato, onions or crispy fried onions, and mustard if you like.
What cheese is best on a meatloaf sandwich?
Your favorite. Cheddar and American are classic; provolone, mozzarella, gruyere and smoked gouda give you a very melty sandwich.
What kind of sauce is best for a meatloaf sandwich?
BBQ sauce or the leftover meatloaf glaze. A quick mix of ketchup, brown sugar and mustard works too, and hot sauce adds heat.
Is a meatloaf sandwich better hot or cold?
Both have fans. The cold version is just cold slices on bread with mayo and ketchup; the hot version is seared, topped with melted cheese and built on toast.
Final Notes
Cut an extra slice or two the next time a meatloaf comes out of the oven and tomorrow’s lunch is almost ready. If you make this, tell me in the comments how it turned out.
Hot Meatloaf Sandwich
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Ingredients
- 2 slices leftover meatloaf cold, about 3/4 to 1 inch thick
- 4 slices sourdough bread or Texas toast or sturdy sandwich bread
- 4 slices cheddar cheese
- 4 tablespoons butter divided
- 6 tablespoons BBQ sauce or leftover meatloaf glaze
- 2 tablespoons mayonnaise
- bread and butter pickles for topping
- lettuce for topping
- tomato sliced, for topping
- crispy fried onions for topping
Instructions
- Cut the cold leftover meatloaf into thick slices, about 3/4 to 1 inch each. Cold meatloaf slices cleanly and holds together in the pan.
- Heat a skillet over medium heat and add 1 tablespoon of the butter. When the butter is foamy, add the meatloaf slices and cook 3 to 4 minutes per side, until the edges are golden brown and the slices are heated through to 165°F.
- Lay 2 slices of cheese on each hot meatloaf slice. Cover the pan for 30 to 60 seconds, until the cheese melts.
- Take the meatloaf out of the pan. Add the rest of the butter and toast the bread until golden brown on one side, about 2 minutes.
- Brush the warm, cheesy meatloaf slices with BBQ sauce or leftover meatloaf glaze.
- Spread mayo on one slice of toasted bread. Layer on the meatloaf, then the pickles, lettuce, tomato and crispy fried onions. Top with the second slice of bread and serve.
