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How do YOU make a meatloaf sandwich?

  • l

I used to be happy with cold meatloaf, on white bread with ketchup. Now, not so much. I really really love meatloaf.

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  1. I like cold meatloaf with fresh white bread, mayo and lettuce.

    4 Replies
    1. re: marymac

      No lettuce...too healthy! Squishy white bread with lots of mayo, store bought and everything!

      1. re: tim irvine

        Well, if it's iceberg, then no concerns about nutritional value!

        1. re: tim irvine

          i'm exactly with you tim! lots of DUKE's mayo, room temp meat loaf, squishy white bread. MAYBE some sliced vidalia onion! sunbeam buttermilk loaf is replacing my wonderbread for those kind of apps. (summer tomato sandwiches are intruding into my thoughts right now).

          edit: that "wickles" hoagie pepper spread mentioned on this thread looks like it might be absolutely perfect to add with the mayo!

          maybe a shake or two of cholula chili-garlic sauce. i love that stuff!

          1. re: alkapal

            The Chipotle Cholulua is good too.

      2. Room temp or slightly nuked, on rye toast with S&P and ketchup.

        2 Replies
        1. re: Veggo

          We've been finding that a slight nuke helps. Sourdough toast and mayo. Ketchup?????? Nope :)

          1. re: c oliver

            Whole wheat sourdough toast, mayo and homemade pickled red onions. If too lazy to make the pickled onions, dill pickle deli slices.

        2. Not too cold, on Publix Italian Sandwich bread, a thin swipe of butter, s&p, and some of this Wickles relish. I've been known to make a meatloaf just for the sandwiches.

          1. My favorite meatloaf sandwich is made by warming a thick slice in a well buttered skillet over medium low heat, flipping, covering, and melting American cheese on it. Place on a hard roll with sliced onion, pickles, ketchup and mustard.

            Second favorite would be thinner slices at room temperature (cut while cold and leave on the counter) placed on some crusty bread with mayo, lettuce, tomato, and, maybe, a slice of Swiss.

            1. A slice of my ground bison meatloaf, at room temp, Italian bread, lettuce, chipotle ketchup... or half wasabi mayo & half regular ketchup.

              1. Usually cold, sourdough bread, butter, mustard and mayo, lettuce (gotta be iceberg!) and maybe some sliced mozzarella. If I'm in the mood I'll smear a little ketchup and some horseradish onto the slab o'meat - this, aside from making the meatloaf itself, is about my only use for ketchup.

                The leftover meatloaf now resident in the fridge is less than wonderful; there's a high-level water shortage imposed here until Friday, so instead of kneading it thoroughly with my hands (which calls for heavy washing before and after) I just mixed it with a fork, resulting in a looser, grainier loaf, and a drier consistency. But I got some La Brea rosemary/olive oil bread and laid on the condiments a bit more lavishly, and it's an okay sandwich.

                Really, you know, although fresh hot meatloaf with mashed or baked potato is a nice supper, the only real reason I make it is for the sandwiches …

                4 Replies
                1. re: Will Owen

                  "Really, you know, although fresh hot meatloaf with mashed or baked potato is a nice supper, the only real reason I make it is for the sandwiches …"


                  1. re: LindaWhit

                    Dontcha reckon that's true for most of us?

                      1. re: LindaWhit

                        Me too me too me too. Made one today and had a few bites while it was hot – pretty good! – then right into the fridge to chill before I wrapped it and put it in the meat drawer. It will be sliced lengthwise to fit on the big slices of sourdough bread I got just for that. It will be anointed with a mixture of ketchup and horseradish on one side and laid onto bread, then napped with mayonnaise, draped in cheese (Swiss, provolone or mozzarella as the fancy takes me), some iceberg lettuce or perhaps dill pickle slices, then topped with a mayonnaise-slathered top slice of bread. I will need to cut it into halves, partly just to handle it, partly because I've gotten to the point where I need to ask if I really, really want all that for lunch, or should I just wrap it for later? Age and fatitude, dammit.

                2. cold meatloaf, lettuce, tomato and *mustard*, on sourdough bread. (Ketchup for hot meatloaf; mustard for the sandwiches.)

                  1. Warm, squashed into a baguette. Maybe a dash of chipotle.

                    1. Never made one, but I think a slice of my BBQ/Smoked Cheddar meatloaf on 2 slices of toasted sourdough, with some horseradish spread and maybe more cheddar, would be lovely.

                      3 Replies
                      1. re: Heatherb

                        You've never made a meatloaf sandwich?!?!?!?!?! Heresy, do you hear??? :)

                        1. If it's cold - I like it just the way you described. Thin slice of meatloaf w/ ketchup only on the Wonder thin slice of bread. This is usually a take to work meal. Maybe some fresh carrot slices alongside.

                          If it's hot - I want cheese and a hoagie type roll w/ some sliced pepperoncini.

                          1. No condiments. The meatloaf should have enough flavor and moistness to stand on it's own.

                            4 Replies
                            1. re: mucho gordo

                              Depends on how you make it. My brother and I use basically the same recipe – from our mom – but he makes his with rolled oats and mixes it very gloppy, with the loaf coming out almost spreadable, while I use cracker crumbs, knead it into a stiff mixture and bake it in a pan so I can slice it like any other lunchmeat, the only difference being that this is the only thing I use ketchup on or in.

                              1. re: Will Owen

                                WOW! It took almost a year for you to respond.
                                I also prefer thick slices but, hold the ketchup. I love the unadulterated taste of meatloaf.

                                1. re: mucho gordo

                                  i'm sure you waited with bated breath.

                            2. Thick heated slice, grainy mustard, on GOOD rye bread...seeded or not. Usually accompanied by a cold beer.

                              1. Toasted Rye Bread
                                Cold Meatloaf
                                Ketchup (maybe the curry kind)
                                Maybe some cold roasted veggies if they are around

                                1. My meatloaf is usually turkey-based, with diced onions and peppers, tomato paste, Progresso bread crumbs, and Italian seasonings. I like the sandwiches best on a lightly-toasted potato roll or a decent hamburger bun, having slightly nuked the thick meatloaf slice beforehand, and then some cheese on it (provolone or anything white and melty works well).

                                  1. Cold, dipped in some good mustard with a salty cheese and pickles on the side. I rarely use bread but if I do I use one very thin slice of pumpernickel with it.

                                    1. 1" slice, slightly nuked to take the chill off on white bread, with mayo. Sometimes I toast the bread slightly.

                                      1. Just slightly toasted white bread, heavy mayo, S&P, freshly opened bag of potato chips and a nice big jalapeno. MMM MMM!

                                        1. White toast with ketchup.

                                          1. I'm exactly the same as the OP. Cold straight outta the fridge, white bread and ketchup.

                                            2 Replies
                                            1. re: jrvedivici

                                              Absolutely no reason to eat it any other way.

                                            2. Inside two slices of lighted toasted pumpernickel bread goes:
                                              Warmed Brown gravy
                                              Slice of warmed meatloaf
                                              Slice of provolone cheese which gets melted from the gravy
                                              A few crispy home fries

                                              Gooey, rich and oh so good!

                                              3 Replies
                                                1. re: HillJ

                                                  Exactly my thoughts!...( but never had it with cheese)
                                                  Though I do varry the bread choices.

                                                  1. re: PHREDDY

                                                    We're having this sandwich for dinner tonight along with a tossed salad. After I wrote it down, I craved it!

                                                2. I'm with those who reheat a 1/2-3/4" slice in a skillet (cast-iron in my case) to bring the internal heat up just a bit a bit and to give a nice crunchy crusting to the outside. Worth browning the rolls in the same skillet, too.

                                                  I use duck fat when I've got it. But a good fat in any case....

                                                  1. Open-faced, on a bed of Texas white toast, and smothered with gravy and topped with kimchi.

                                                    2 Replies
                                                    1. re: ipsedixit

                                                      Wow, you're into fusion :) What is Texas "white" toast vs. regular? Kimchi? Whew :)

                                                      1. re: c oliver


                                                        Give it a whirl sometime.

                                                        In fact, sometime when I'm in the mood I pour a little gravy over my kimchi and eat that as is. Yum.

                                                    2. I always make up a mushroom glaze or gravy, or really caramelized onions (or both) to go on top of the meatloaf. i also use very crusty bread or rolls, to mop up the sauce.

                                                      1. I tend to reheat my meatloaf slice....gently, so it stays moist. Add raw onion and horseradish sauce. On rye bread. That's that.

                                                        1. Fabulous Ideas everyone! Thank you so much!

                                                          1. I like leftover loaf sandwiches better than the actual hot meatloaf. I typically just use about an inch thick slice of loaf with some mayo on whitebread. Slightly cold, but not necessarily right out of the fridge.

                                                            1. Am I really the only one who likes them on rye with horseradish cream sauce? Oh, I feel so badly for all of you who don't know the joy of that...

                                                              It just surprises me because that's how we eat them. Sometimes open faced on Pullman loaf with gravy at a diner (side of mashed potatoes, please!), but I was raised on the rye bread and horseradish sauce.

                                                              1 Reply
                                                              1. re: StrandedYankee

                                                                Creamy horseradish sauce goes great with most meatloaf (meatloaves?), just not mine. I've gotten into it on cold roast beef sandwiches as well.

                                                              2. I fry the meatloaf in a cast iron skillet with little butter, sliced onion and Hot & Spicy ketchup on Oroweat Extra Sour rye.

                                                                1. two slices of foccacia, Side 1: Grainy Mustard, Side 2: Mayo, Meatloaf (warmed to remove chill), cheddar cheese, thin-sliced tomato on the cheese, roasted peppers

                                                                  and the key...panini press it to get it melty, gooey!

                                                                  1. I really am not a meatloaf fan but I love a meatloaf sandwich. My favorite way to enjoy them is room temp on white toast buttered and slathered on one side in yellow mustard and then dipped in ketchup or A-1 or both

                                                                    1 Reply
                                                                    1. re: suzigirl

                                                                      SG.....not a fan.?????..the bread is not the conveyance...it is the things you dress it with...for me, canned gravy, some bacon, crispy, some ketchup....and I am good to go!!!!

                                                                    2. I've never had a meatloaf sandwich before... Thanks for helping me decide what to eat for lunch tomorrow! I have some braised hamburg steaks leftover from last night, as well as a loaf of no knead bread... Can't wait :)

                                                                      1. warmed on toasted kaiser with caramelized onions & melted smoked gouda, ripe tomato slices, crispy bacon, vadalia onion dressing & arugula...In that order

                                                                        1. Can't answer the question. There aren't any leftovers from our meatloaf to make sandwiches. Its so good with the mash and gravy why would there be anything left?

                                                                          1 Reply
                                                                          1. re: Bkeats

                                                                            for me, meatloaf is good hot and fresh, and then, like turkey after thanksgiving, the sandwich is the better thing.

                                                                          2. I love the responses.

                                                                            I made it with double fiber orowheat; mayo (Best Foods) on one side and dijon (Maille) on the other. no lettuce, but spied Frenchs french fried onions (not normally a fave, but had leftover) and sprinkled some on.


                                                                            Next time, I'm gonna try some of the other suggestions here. Thank you all so very much.

                                                                            1. I like my meatloaf smothered in buffalo sauce topped , banana peppers, roasted red peppers, red onions, southwest ranch sauce and finish with fresh lettuce and Wisconsin mozzarella cheese.

                                                                              1 Reply
                                                                              1. re: mrcambell

                                                                                JOOC...with all that on top, can you even taste the meat? Maybe with an extra thick slice, but I would think the actual meat taste would get lost in all that.

                                                                              2. Fresh Italian Bread, warmed meatloaf with a slice of yellow american cheese, and Rosie's Jalapeño Ketchup! Yummy!

                                                                                1. These days (a year later) I've been making turkey/spinach meatloaf and slicing it and having it cold wrapped in a lettluce leaf, w/some mayo on the side.

                                                                                  1. Onion roll, thin swipe of mayo, thick slice of meatloaf, home made pickled red onions, salt and pepper, BBQ sauce, 2 slices of American cheese, top bun, placed in waffle maker till warm and crispy on the outside and meaty and warm on the inside.

                                                                                    1. Two chocies:
                                                                                      1. Cold meatloaf, soft white bread, Miracle Whip.
                                                                                      2. Warm, melted American cheese, soft white bread, ketchup.

                                                                                      1. I make an italian style meatloaf with topped with tomato sauce. The next day, I slice a piece. take some sandwich bread, spread some vegenaise, tonkatsu sauce and leaf of romaine. enjoy!

                                                                                        1. One hot 3/4" slice on a seeded kaiser roll with either beef gravy or tomato sauce between the meatloaf and the top of the roll

                                                                                          1. White bread. Buttered on one piece of bread, English mustrard smeared on the other. In between, meatloaf and thin slices of onion.

                                                                                            1. I don't eat leftover meatloaf, myself, but my husband loves the day-after sandwiches. Gummy white bread, lots of mayo, and a thick slice of meatloaf. He's happy.

                                                                                              6 Replies
                                                                                              1. re: breadchick

                                                                                                I don't know why you assume the OP is talking about 'leftover' meatloaf......

                                                                                                I make sandwiches from hot meatloaf right out of the oven and serve the family. The kids don't like the traditional meatloaf, mashed and green veg hot meal.

                                                                                                1. re: bagelman01

                                                                                                  Well, because the OP said cold meatloaf. I assumed, incorrectly, that it was leftover. My error.

                                                                                                  1. re: breadchick

                                                                                                    I wan't trying to say you were wrong, merely pointing out to some of us meatloaf is made to be used for sandwiches, not plated meals.
                                                                                                    I made one last night, to day it will be sliced for luncheon sandwiches. I'll cut slices and heat them on the griddle, then into the roll with tomato sauce. If any is not used, then it becomes leftovers or the dogs' supper.

                                                                                                    1. re: bagelman01

                                                                                                      I hope you're not putting onion in the meatloaf mixture if you're giving it to the dogs.

                                                                                                      1. re: mucho gordo

                                                                                                        I'm not putting onion in the meatloaf mixture if I'm feeding it to my family.

                                                                                                        That said, my dogs do eat dood that has small amounts of onion cooked in it.

                                                                                                        Never had a problem

                                                                                                        1. re: bagelman01

                                                                                                          I know the occasional small amount for a big dog won't hurt. I remember when our 1st big guy got into some onion bagels and chocolate chip danish. He did some heavy duty farting for a while but that's all.

                                                                                              2. Thick slice, heated/browned on a griddle. Whatever kind of bread strikes my fancy at the time. Dressed with Kum Bak or some Dukes mayonnaise. The meat loaf is half beef, half boudin, so nothing else is needed.

                                                                                                1 Reply
                                                                                                1. re: Uncle Bob

                                                                                                  Made one today! Wow it was good!
                                                                                                  Thick sliced, toasted on a griddle. Ciabatta was the bread of choice. Dressed with Kum Bak, and several dashes of home brewed "Tabasco" sauce.

                                                                                                2. I have not made meatloaf in a long time. I like it cold on toasted bread with a mix of mayo and whatever mustard I have available. Plenty of cold dill spears on the side.

                                                                                                  1. I love all the ideas!!!!

                                                                                                    1. I love leftover meatloaf sandwiches even more than meatloaf as an entree: on good rye with mayo and ketchup, and maybe also a smear of Dijon mustard and/or horseradish. If I'm eating it right away, I might pile some watercress or fresh spinach on it.

                                                                                                      1. Nice grainy bread, sometimes toasted, mayo, lettuce, and a good slice of cold meatloaf.

                                                                                                        1. Had meat loaf last night with mashed and limas. Sandwich today for lunch with a sauce that I made to go with tomorrow nights supper. Tasted good on my finger and though it would be perfect on the sandwich. It was!

                                                                                                          Here's the recipe. It's to go on Peruvian chicken.

                                                                                                          Peruvian Aji Verde Sauce
                                                                                                          2 green jalapeno peppers, seeded
                                                                                                          1 cup loosely packed fresh cilantro leaves
                                                                                                          1 small clove garlic
                                                                                                          1 green onion, chopped
                                                                                                          2 teaspoons huacatay paste
                                                                                                          1 tablespoon aji amarillo paste
                                                                                                          2 teaspoons fresh lime juice
                                                                                                          1 tablespoon extra virgin olive oil
                                                                                                          2 tablespoons Parmesan cheese
                                                                                                          ¼ teaspoon salt
                                                                                                          ¼ teaspoon freshly ground black pepper
                                                                                                          ½ cup good quality mayonnaise
                                                                                                          Combine all ingredients in a food processor and blend until a smooth paste. Keep refrigerated for up to a week.

                                                                                                          The chicken recipe, if anyone is curious.


                                                                                                          5 Replies
                                                                                                          1. re: grampart

                                                                                                            Sure is purty, but a lot more work than grabbing the bottle of Heinz!

                                                                                                            1. re: Veggo

                                                                                                              After making the marinade, the sauce seemed easy. Tricky bit was finding all the Peruvian ingredients. It better be good! I forgot to mention that I used flat-leaf parsley in place of cilantro. This house is a NO CILANTRO zone!

                                                                                                              1. re: grampart

                                                                                                                I liked your post, grampart, specifically for the last sentence. ;-)

                                                                                                                1. re: grampart

                                                                                                                  Funny edit. You had me wondering how chimichurri may taste on a meatloaf sandwich; I think it would work. I have uses for cilantro, but my chimichurri is flat-leaf parsley only!

                                                                                                                  1. re: Veggo

                                                                                                                    Home made chimichurri lasts maybe 60 seconds in my house. We love it!

                                                                                                            2. Thank you for all the wonderful responses and ideas! my current fave is turkey/spinach meatloaf which I eat absolutely plain.

                                                                                                              2 Replies
                                                                                                              1. re: laliz

                                                                                                                Sometimes late night I have it as a "Handwich"
                                                                                                                One slice cold meatloaf, lay it on my left hand, spritz of mayo or ketchup, and eat it right out of my hand!

                                                                                                                1. re: PHREDDY

                                                                                                                  That right there is good stuff.

                                                                                                                  Although, you never want to be caught, standing in the kitchen, illuminated by only the refrigerator, clad in nothing but boxers, in the middle of a big bite, by a houseguest looking for a glass of water. It makes for a strange breakfast conversation.