This Meatloaf Sandwich transforms leftovers into something special. A thick, juicy slice of meatloaf is sandwiched between two slices of bread and topped with ripe tomato, crispy lettuce, zingy Dijon, and potato chips for extra crunch. With decadent flavors and textures, this sandwich recipe combines a classic dish with a modern twist.
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We’re all for recipes that encourage you to cook once and eat twice. Transform last night's leftovers into a completely new meal with this Meatloaf Sandwich. Starting with meatloaf that’s juicy and flavorful (we suggest our Chicken Meatloaf recipe), slice it and pan-fry it until golden-brown and crispy bits form. Then make it into a sandwich.
Starting with sourdough bread, slather it with mayo and Dijon mustard, and layer it with ripe tomatoes, crispy lettuce, and potato chips for added crunch. Perfect for lunch, dinner, or even a late-night snack, this meatloaf sandwich is a fusion dish that combines the nostalgia of meatloaf into a unique sandwich recipe.
Trust us, the next time you make meatloaf, whip up this incredible and flavorful meatloaf sandwich and transform leftovers into something special.
Why You’ll Love This Meatloaf Sandwich Recipe
- It uses up leftovers: We love to cook once and eat twice and this meatloaf sandwich not only transforms leftovers into something new but minimizes food waste.
- It's kid-friendly: The classic flavors of meatloaf combined with fun toppings like tomatoes, lettuce, and crunchy potato chips make this recipe appealing to little ones. Plus, it's a fun way to have kids customize their own dish.
- It’s delicious: Each bite reveals juicy meatloaf topped with sandwich fixings and potato chips which brings a satisfying crunch that makes this such a satisfying and innovative sandwich.
Serve this Meatloaf Sandwich recipe with our Oven Baked Fries, House Salad with Honey Dijon Vinaigrette, or any of our cozy soup recipes.
Ingredient List
- Meatloaf: this recipe was created for our chicken meatloaf, but it also works perfectly with beef meatloaf as well.
- Bread: sourdough bread is our go-to for sandwiches, but any sandwich bread or bun can be used. Choose a loaf (or bun) that is about the same size as the meatloaf.
- Mayonnaise: essential for any savory sandwich, mayo key both for flavor and as a glue to hold everything in place.
- Dijon: gives a little spice and adds depth to any meat-based sandwich. We especially like a nice grainy mustard for this sandwich.
- Chips: if you’ve never had chips on a sandwich, your missing out. For us, chips are as essential on a sandwich as mayonnaise.
- Lettuce: for crunch, and for added nutrition. Iceberg, arugula, and green leaf lettuce are our favorite lettuce for sandwiches.
- Tomatoes: use a good slicer that’s not too ripe. Overly ripe tomatoes will be wet and can make your sandwich soggy.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions and Modifications
- Use a variety of meats: While this recipe was developed for meatloaf, it can be adapted with any meat.
- Load it up: topping options for sandwiches are endless and for this meatloaf sandwich we recommend muffuletta mix, tapenade, pickles, pickled onions, or avocado.
- Cheese please: try the meatloaf sandwich with cheeses such as cheddar, havarti, or Swiss.
Recipe Steps: How to Make a Meatloaf Sandwich
1. Slice the meatloaf.
In an ideal scenario, the bread and meatloaf will be the same size and you can do a single slice anywhere from ¼ inch to 1 inch depending on your hunger. If the bread is larger than the meatloaf, then make several slices about ⅛-¼ inch thick.
2. Toast the bread.
Toast the bread to your desired doneness. We recommend lightly toasting the bread so you get the nice toasted flavor, but the bread is soft enough to grip the toppings so the meat doesn’t slide out of the sandwich.
3. Heat the meatloaf.
While not essential, we love the added flavor and texture pan-frying the meatloaf gives. Heat olive oil over medium-high in a skillet and cook the meatloaf for 3-5 minutes per side, until crispy on the outside and hot on the inside.
4. Assemble the meatloaf sandwich.
Our sandwich assembly goes as follows, spread mayo on both slices of toast then arrange about 6-8 chips on top of the bottom slice. Place a slice of meatloaf on the chips and press it down to hold it in place. Slather mustard on the meatloaf to hold the veggies in place, beginning with lettuce and then tomato. Finish with the top slice of toast, give it a press, and enjoy.
Chef's Tips
- Choose the right bread: use sturdy breads like sourdough, ciabatta, brioche, or a crusty baguette. The bread needs to hold up to the weight and juices of the meatloaf without getting soggy.
- Lightly toast the bread: over-toasting the bread results in a messy sandwich that the ingredients will easily fall out of. Toast the bread so that it is slightly golden but still soft on the inside so that the ingredients have something to grip.
- Season the sandwich: a step that is not required but enhances the flavor is seasoning. Sprinkle a little salt and pepper over the tomato to take this sandwich to restaurant quality.
Recipe FAQs
Yes, however, ensure to allow the meatloaf to cool slightly before slicing so it doesn’t fall apart.
Yes, this is a great way to store your meatloaf for quick and easy reheating. Simply warm the meatloaf in the oven or over low heat on a skillet when you're ready to make a sandwich.
Be generous with your condiments and sauces, don’t overcook the meatloaf when reheating, and don’t over-toast the bread. These are the best ways to ensure your meatloaf sandwich is not dry.
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Recipe Card
Meatloaf Sandwich
Ingredients
- 4 slices meatloaf cut about ½ inch thick
- 8 slices bread
- 8 tablespoon mayonnaise
- 4 tablespoon Dijon
- 2 oz potato chips about 32 chips
- 1 large tomato sliced
- 4 leaves lettuce
Instructions
- Slice anywhere from ¼ inch to 1 inch depending on your hunger. If the bread is larger than the meatloaf, then make several slices about ⅛-¼ inch thick.
- Toast the bread to your desired doneness.
- Heat olive oil over medium-high in a skillet and cook the meatloaf for 3-5 minutes per side, until crispy on the outside and hot on the inside.
- Spread mayo on both slices of toast then arrange about 6-8 chips on top of the bottom slice. Place a slice of meatloaf on the chips and press it down to hold it in place. Slather mustard on the meatloaf then top with lettuce and tomato. Finish with the top slice of toast, give it a press, and enjoy.
Recipe Notes
Yes, however, ensure to allow the meatloaf to cool slightly before slicing so it doesn’t fall apart. Can you freeze meatloaf for sandwiches later?
Yes, this is a great way to store your meatloaf for quick and easy reheating. Simply warm the meatloaf in the oven or over low heat on a skillet when you're ready to make a sandwich. What’s a good way to keep the sandwich from being dry?
Be generous with your condiments and sauces, don’t overcook the meatloaf when reheating, and don’t over-toast the bread. These are the best ways to ensure your meatloaf sandwich is not dry.
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