This 15-minute meatloaf sandwich is your answer to a satisfying lunch that doesn’t skimp on flavor or convenience. With just 220 calories per serving, it’s the perfect way to transform leftover meatloaf into something extraordinary.
The combination of tender meat and your favorite toppings creates a hearty sandwich that’s both comforting and quick to prepare. Whether you’re packing lunch for work or enjoying a casual weekend meal, this recipe hits all the right notes.
Ingredients for Perfect Meatloaf Sandwich
- Artisan Bread Rolls: 8 fresh ciabatta or torta rolls, ideal for a sturdy sandwich base
- Butter: 3 tablespoons, room temperature for easy spreading
- Cheese: 8 slices of your choice (cheddar, provolone, or Swiss)
- Baby Spinach: 1 cup fresh leaves for added nutrition
- Meatloaf: 1 recipe, pre-cooked and sliced 1-inch thick
- Sauce Components:
- 1/2 cup ketchup
- 6 tablespoons light brown sugar
- 2 teaspoons dijon mustard
- 1/4 teaspoon ground nutmeg
Step-by-Step Instructions
- Preheat: Set your oven to high Broil setting
- Prepare Sauce: Blend ketchup, brown sugar, dijon mustard, and nutmeg until smooth
- Toast Bread: Butter the inside of rolls and toast until edges turn golden
- Layer Base: Spread sauce generously on bottom half of toasted bread
- Add Meatloaf: Place thick meatloaf slice and top with cheese
- Melt Cheese: Return to oven briefly until cheese melts perfectly
- Final Touch: Add fresh spinach and crown with top bread half
- Serve: Present with extra sauce for dipping pleasure
Cooking Techniques
The broiler is your best friend for this meatloaf sandwich! It creates a gorgeous golden-brown toast on your bread and melts the cheese to perfection. Keep a close eye on your sandwich while broiling – things happen quickly under high heat. Position your oven rack about 6 inches from the heat source for the best results.
Variations & Substitutions
This sandwich welcomes so many tasty tweaks! Switch up the cheese – pepper jack adds a spicy kick, while Swiss brings a nutty flavor. Not a fan of spinach? Try arugula for a peppery bite, or crisp lettuce for extra crunch.
The sauce is super flexible too – add a dash of Worcestershire sauce or a pinch of garlic powder to make it your own. And while artisan rolls are amazing, a good sourdough or fresh Italian bread works great too!
Serving Suggestions
Make this sandwich extra special with some tasty sides! A handful of crispy potato chips, some tangy dill pickles, or a simple coleslaw all match perfectly.
The extra meatloaf sauce makes an awesome dip not just for your sandwich, but for fresh-cut fries too. Serving these at a casual lunch? Cut them in half diagonally and stick a pickle on top with a toothpick for that classic deli look!
Storage Tips
Already cooked sandwiches are best eaten right away while the cheese is melty and the bread is crisp. But you can prep ahead! Mix up the sauce and keep it in a sealed container in the fridge for up to 5 days.
Slice your meatloaf and store it separately – it’ll stay good in the fridge for 3-4 days. When you’re ready to eat, just build your sandwich fresh and pop it under the broiler!
Meatloaf Sandwich
Equipment
- Oven
Ingredients
For the Sandwich:
- 8 Artisan bread rolls like ciabatta or torta
- 3 Tablespoon butter
- 8 slices cheese cheddar, provolone, or Swiss
- 1 cup baby spinach leaves
- 1 recipe cooked leftover Meatloaf sliced at least 1 inch thick
For the Meatloaf Sauce:
- 1/2 cup ketchup
- 6 Tablespoons light brown sugar
- 2 teaspoons dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Turn oven to high Broil.
- Make the meatloaf sauce by mixing together the sauce ingredients.
- Butter both insides of the bread roll and place in oven to toast.
- Remove from oven when edges begin to get golden and then spread a generous layer of meatloaf sauce over the bottom half of bread.
- Top with a slice of meatloaf and a slice of cheese.
- Return to oven until cheese is melted.
- Add a handful of spinach and place the top layer of bread.
- Serve with extra sauce for dipping, if desired.
