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Mar 22, 2011 08:26 AM

the lowly meatloaf sandwich

Am I alone in liking sandwiches of cold (or better yet room temp) meatloaf more than hot? It seems a bit rare to see meatloaf as a sandwich choice in sandwich shops. They seem to be focusing on sandwiches made from chicken that was just a bit too good to become cat food so instead was shaped into a chicken breast.

I prefer mayo as a dressing. Copious amounts of horseradish is also good. Mesclun is favored over crunchier lettuce, but I haven't completely discredited them as the mayo is a bit heavy with the delicate greens. Arugula would also be good. I like a wheat bread, rye or sourdough would also be acceptable choices. White bread would not be unheard of. A touch of thinly sliced onions or shallots can be good but sometimes bother my throat. Cheese is not needed in this sandwich.

Cooking the meatloaf like a pate is the trick to taking your meatloaf sandwich to the next level by the way. This might seem insane because you miss out on the end pieces and having a glaze. At that point is it even a meatloaf?

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  1. We do have a few places that have meatloaf sandwiches, but they'e usually openface w/ gravy and so on. I wonder what would happen if you asked for it cold (or at least as a regular sandwich with, oh, serious bread and your choice of condiments.)

    1. I love the meatloaf sand. I cover mine with tomato sauce when baking and add that to the mayo and bread. Definately cold.

      1. Yep, IMO it's still meatloaf. Meat+things shaped into a loaf, = meatloaf. A rose by any other name.
        Give me mine room temp., please, with hot ketchup, mayo, romaine, and a few thin slices of that loaf, on some really good white bread, or oatnut bread......
        I'll have two please.

        1. I love mayo and put it on almost every sandwich and burger but for some reason I've never put it on a meat loaf sandwich, just catsup and maybe a little hoisin. But now I'll have to try it.

          4 Replies
          1. re: escondido123

            A meatloaf sandwich is one of my faves. Cold meatloaf on seedless rye, mayo and a slice of cheddar. I think I'll make a meatloaf this weekend just so I can have a sandwich.

            1. re: debw1946

              " I think I'll make a meatloaf this weekend just so I can have a sandwich."

              My thoughts exactly.

            2. Cold meatloaf, mayo, mustard, shredded lettuce, a few strands of very thinly sliced onions, salt and pepper... on toasted sourdough.

              3 Replies
              1. re: dave_c

                Cold meatloaf, mayo, mustard, and bread&butter pickles, on whole wheat.

                And I disagree violently with the OPs contention that you want to make pate-like meatloaf for sandwiches. That stuff is like catfood. Meatloaf should be a little crumbly.

                1. re: 512window

                  No it still turns out crumbly like meatloaf because it doesn't have pate ingredients (no liver, no extra pork fats), but it stays very moist because it is cooked so gently.

                  1. re: j8715

                    Sorry - I'm more familiar with people taking meatloaf ingredients, food processing them into mush, baking it and calling it meatloaf. It has the fine texture of a pate. To me it is horrible.