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.
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.
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.