Leftover Meatloaf Sandwich
Leftover meatloaf is miraculously made into a meatloaf sandwich that will make you wish there was still more. The meatloaf gets crisped in a skillet, smothered with melty cheese, and slathered with a sweet and spicy mayo.
Ingredients
For the sauce
- 3 tablespoons store-bought or homemade ketchup
- 1 tablespoon store-bought or homemade apricot jam
- 1/2 tablespoon finely chopped canned chipotle chile
- 2 tablespoons store-bought or homemade mayonnaise
For the sandwiches
- Enough 3/4-inch-thick (18-mm) slices of leftover meatloaf, to cover 2 slices of bread (2 to 3 slices)
- 4 slices Muenster, provolone, or Havarti cheese
- 4 slices of a really good bread, such as sourdough or a hearty rye
- Arugula or other greens, for serving
Instructions
Make the sauce
- In a small bowl, mix together the ketchup, apricot jam, chipotles, and mayonnaise.
Make the sandwiches
- In a large nonstick skillet over medium-high heat, cook the meatloaf slices until heated through and starting to get crisp, about 2 to 3 minutes.
- Flip the slices of meatloaf, divvy the cheese between them, and cook until the cheese begins to melt, 2 to 3 minutes more. Slide the meatloaf slices onto a plate.
- Add the bread to the skillet and cook until just toasted.
- Spread about 1 1/2 tablespoons of the sauce on two slices of the toasted bread. Top each slice with arugula, half of the cheese-topped meatloaf, and the final slice of bread.
Nutrition
Serving: 1portion | Calories: 516kcal | Carbohydrates: 45g | Protein: 19g | Fat: 29g | Saturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 1035mg | Fiber: 4g | Sugar: 13g