Hot Meatloaf Sandwich
Thick slices of leftover meatloaf seared in butter, topped with melted cheddar and BBQ sauce, and stacked on toasted sourdough with pickles and crispy onions. Makes 2.
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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.
Notes
Best eaten right away. Leftover meatloaf keeps 3 to 4 days in the refrigerator or 3 to 4 months frozen; reheat slices to 165°F.
Nutrition
Serving: 1servingCalories: 1130kcalCarbohydrates: 86.2gProtein: 40.2gFat: 68.9gSodium: 2168mgFiber: 3.2gSugar: 26.3g