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Meatloaf Sandwich

Well, yes, we all know a meatloaf sandwich is basically bread and meatloaf.

But do you dress it with something more? Something special?

I know people who like to add some cheese (like Swiss or crumbled Bleu Cheese for example)

Others like to top it with condiments, like ketchup, mustard, salsa, or even guacamole.

Typically, and in the past, I liked a bit of arugula and some radicchio, and a good horseradish sauce with some sweet relish.

But today? I used some birch syrup (which I posted about here: http://chowhound.chow.com/topics/836994) and it made the meatloaf really shine in an unexpectedly pleasant way. Almost like a good pulled pork sandwich with much more "oomph".

Oh, and my bread of choice? Ciabatta.

You?

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  1. Meatloaf doesnt feature much in British cooking or eating - but on the odd occasions that we do make it and have leftovers, then it calls out to me for either mustard or an onion marmalade type thing. And sometimes both.

    1 Reply
    1. re: Harters

      Ooh, mustard and onion marmalade sound absolutely wonderful on a meatloaf sandwich. I am also partial to sliced tomatoes and dill pickles. That ciabatta also sounds delicious.

    2. Chive cream cheese, mustard, and cranberry sauce. Or chutney and cream cheese. Multi-grain bread. I generally make frikadellen rather than meatloaf. Same meat mixture, sauteed in patties rather than baked in the oven. Easier to make gravy from the drippings that way than it is to deglaze a baking pan or meatloaf pan, and of course ideal for eating leftovers on a bun.

      2 Replies
      1. re: greygarious

        I don't know why I never thought to deglaze the drippings from the meatloaf pan. I'll bet it would be great with red wine and butter to finish it off. I need to make meatloaf now.

        1. re: chowser

          To extend the drippings into a larger amount of gravy, I add caramelized onions (which I keep on hand in the freezer), condensed cream of mushroom soup, wine, and sometimes soy or teriyaki sauce, and chopped mushrooms if I have them, or dried plus the strained soaking water. .

      2. Meatloaf melt, or some variation of it with well buttered bread. Or, topless w/the toasted bread like Texas toast, with an egg and runny yolk. Or, with mushroom gravy like a stroganoff. Sometimes fries below the gravy. Always cheese.

        2 Replies
        1. re: chowser

          I think I popped a coronary just reading that.

          1. re: ipsedixit

            It made me crave it since i haven't had anything like that in a while. I made that w/ meatballs that I had frozen, since I didn't have meatloaf. Meatballs over thick bread w/ fries and mushroom gravy--my version of poutine.

        2. I slice a 1 inch slab and crisp it up in a frying pan with butter along with some onions. serve on toasted crusty bread with the onions and the ever popular Sriracha and Kewpie mayo.

          1. Wow! I'm so boring. Just some good grainy mustard is all I need. Well, that and good bread.

            1. Try a sharp cheddar along with a very generous amount of TABASCO® brand Green Jalapeño Pepper Sauce. Include some romaine hearts in there too if you need to tame the heat a bit.

              1. Meatloaf panini with a nice home made tomato sauce and little bit of mozzarella cheese works nicely, with caramelized onions too is even better

                1 Reply
                1. re: TeRReT

                  Meatloaf panini you say? I am SO trying this!!! REALLY mad that I've never thought of this ;-)

                2. Has to be eaten cold on whole grain bread with lots of mayo(love the chipotle) on one side and lots of ketchup on the other.

                  1. room temperature or cold, white bread or rye toast, slice of sharp cheddar, lots of mayo and a dollop of ketchup. sometimes lettuce and tomato. and thinly slivered shallots!

                    1. Thin sliced, dredged through egg and flour and fried till crisp, topped with cheese, sauteed mushrooms, peppers, and onions.

                      2 Replies
                        1. re: ipsedixit

                          Had to google that since I had no idea what scallopine was.

                          Similar, just add two pieces of bread and a good melting cheese.

                          Mushrooms and peppers similar to this pic: http://2.bp.blogspot.com/_UIXOn06Pz70...

                          Something my father used to do - picked up when he was a cow camp cook.

                      1. I have trouble slicing the meatloaf thin enough so that it plus two pieces of bread plus whatever else is on it (and there are some great suggestions here) will fit in my mouth (Dagwood, I'm not). So I usually end up with an open-faced meatloaf sandwich. Somehow it's not quite the same.

                        1 Reply
                        1. re: DonShirer

                          As I posted upthread, making your meat loaf mixture as patties prevents that issue. Also a plus if you like the "crust" of the meatloaf, since you get it on both sides of the patty.

                        2. Warm, on rye w Russian dressing