This meatloaf sandwich recipe is loaded with thick, juicy slices of meatloaf, melty cheese, crisp lettuce, fresh tomato, and crispy fried onions, all tucked between hearty slices of bread. They're a quick and seriously satisfying way to turn leftover meatloaf into a sandwich worth craving. Cheesy, crispy, and ready in 15 minutes.
A Quick Look at the Recipe
👩🏻🍳 Recipe Name: Leftover Meatloaf Sandwiches
⏱️ Ready In: 15 minutes
🧑🧑🧒 Serves: 2
🍴Calories: ~873 (estimated)
🥣 Main Ingredients: Meatloaf, Sourdough, Lettuce, Tomato, Cheese, Fried Onions
🍲 Flavor Profile: Your favorite meatloaf, sandwich style!
🎯 Difficulty: Easy
Meatloaf is great the day it's made. But any meatloaf aficionado knows that the next day, it's even better. The flavors settle, the texture firms up, and it slices like a dream. Which is exactly how these leftover meatloaf sandwiches came to be. After two nights of meatloaf for dinner, we needed a change, and what started as a fridge clean-out turned into the sandwich my family now requests by name. ("Can we save some for sandwiches??" can be heard every time I make meatloaf now.)
This is a meatloaf sandwich recipe built for the leftover meatloaf you already have sitting in your fridge. (See my recipe for Lipton Onion Meatloaf, Mini Meatloaf, or Mediterranean Turkey Meatloaf if you need a great meatloaf recipe!) I'm talking thick slices seared until the edges are crispy, melty cheddar layered right on top, and the whole thing stacked onto buttery toasted sourdough with BBQ sauce (or leftover meatloaf glaze), mayo, lettuce, tomato, and a handful of crispy fried onions. Grilled cheese meets meatloaf, and it is very good. My family has started making the meatloaf just so we can make the sandwiches.
Why You'll Love This Recipe
- A true two-for-one meal. This sandwich recipe takes leftover meatloaf and turns it into something that feels completely new. One meatloaf, two dinners. That's a win in my book.
- Ready in 15 minutes. From fridge to plate faster than you could order delivery, with almost zero cleanup since it all happens in one pan.
- Endlessly customizable. Swap the cheese, change the sauce, go open-faced, go spicy. The base technique here works with any leftover meatloaf and whatever you have on hand.
Key Ingredient Notes
The main ingredient here is obviously meatloaf, and it's likely you already have that made. The rest of the ingredients are highly variable depending on the vibe you're going for, but there are definitely some important things to keep in mind when choosing what to use when assembling the best meatloaf sandwich. (See the full list of ingredients in the recipe card below.)
- The bread matters more than you think. This is a hearty, juicy sandwich, friends, and you need bread that can hold up to it. Sourdough is my top pick for the flavor and structure (and is what I used here). Texas toast is a close second and leans more diner-style. Whatever you use, it needs to be thick-cut. Thin sandwich bread will get soggy fast. (Sorry, white bread - you're out!)
- Cold meatloaf is your friend. The best meatloaf sandwiches start with cold, well-chilled meatloaf slices. Cold meatloaf holds its shape when you slice it and crisps beautifully in the pan without falling apart. If you're pulling your meatloaf straight out of the fridge, you're already ahead. (This is also great for those of us who are last-minute dinner planners - no thinking ahead required!) This works with any kind of leftover meatloaf: beef, turkey meatloaf, pork, or a blend.
- Your cheese options. Cheddar melts well and brings a sharpness that plays nicely against the BBQ sauce. Provolone is milder and gives you a more deli-style sandwich. American cheese gives you maximum melt and that classic diner feel. Mozzarella cheese works too if you're leaning into the Italian variation below. For me, it's the cheddar/BBQ combo all the way, and it's what I used here.
- The sauce combination. This recipe uses BBQ sauce on the meatloaf and mayo on the top slice of bread. Not mixed together, but spread on separate slices of bread. The BBQ glaze adds smokiness and a little sweetness; the mayo adds richness and helps hold everything together. If you have leftover meatloaf sauce from the original recipe, use that - it's even better than store-bought BBQ. (See some variations on the sauces in the Variations and Substitutions section below.)
- Butter pickles (not dill) are my recommendation here. I'm a sucker for the way the sweetness cuts through all that rich, salty cheese and meat - dill pickles will work in a pinch, too.
How to Make Leftover Meatloaf Sandwiches
Step 1: Slice the meatloaf. Cut your leftover meatloaf into thick slices - about ¾ to 1 inch each, no thinner. Cold meatloaf slices cleanly and the ¾ inch slice will hold together when it hits the hot pan.
Step 2: Sear the meatloaf. Heat a skillet over medium heat and add 1 tablespoon of butter. Once the butter is foamy and the pan is hot, add the meatloaf slices. You want the pan genuinely hot before the meatloaf goes in. That's what gives you a crispy, golden-brown crust on the outside. Cook the slice of meatloaf for 3-4 minutes per side until heated through and the edges are lightly crisped - you're looking for that toasty crunch at the rim.
Step 3: Add the cheese. Place 2 slices of cheese directly on top of each hot meatloaf slice while it's still in the pan. Cover with a lid (or a sheet of foil) for 30-60 seconds until the cheese is fully melted. This is important: the cheese melting directly onto the hot meatloaf creates a moisture barrier that keeps your bread from going soggy once you assemble the sandwich.
Step 4: Toast the bread. Set the cheesy meatloaf slices aside and add the remaining butter to the skillet. Add the bread slices and toast until golden brown on one side - about 2 minutes. You want real color here, not just warm. A properly toasted slice of bread is what keeps this hearty sandwich from falling apart.
Step 5: Brush with BBQ sauce. Brush one slice of bread with BBQ sauce, and spread mayo on the other sourdough slice.
Step 6: Assemble (and optionally press). On one slice of bread, layer on the cheesy meatloaf, then add any toppings - lettuce, sliced tomato, butter pickles, and crispy fried onions. Top with the second slice of bread.
Optional: Return the assembled sandwich to the skillet and press lightly with a spatula for 1-2 minutes per side. This gives you a panini-style crispy exterior that makes the whole sandwich feel a little more intentional, like something you'd order at a throwback diner, not just throw together from leftovers. Serve warm.
Expert Tips
- Slice cold, sear hot. The two-step, cold meatloaf straight from the fridge, then into a screaming hot pan, is the key to getting crispy edges without the meatloaf falling apart. Don't try to sear room-temperature meatloaf; it'll crumble.
- Melt cheese on the meat, not the bread. Putting the cheese directly on the hot meatloaf slice (and covering the pan to trap steam) does two things: it melts the cheese evenly and creates a protective layer between the meat and bread that prevents sogginess. It's a small thing that makes a real difference.
- Sauce on both sides. BBQ sauce on one slice of bread, mayo on the other. Each lends a separate flavor.
- Try the press! Returning the assembled sandwich to the skillet for a quick press isn't absolutely necessary (and sometimes is a little cumbersome depending on how thick your sandwiches are), but it's two minutes, and the difference is real. The whole thing gets a unified crust and stops sliding around when you pick it up. My family calls this "the fancy version." I do not correct them.
What's the Best Bread for a Meatloaf Sandwich?
The best bread for a meatloaf sandwich is something thick and sturdy enough to hold up to a juicy, cheesy filling without falling apart. Sourdough is the top pick - it toasts beautifully, has good structure, and its slight tang plays well against the richness of the meatloaf and BBQ sauce. Texas toast is an excellent runner-up and leans more diner-style. Ciabatta and brioche buns also work well. The one thing to avoid: thin-sliced sandwich bread. It gets soggy fast and doesn't give you the bite contrast you want.
How Do You Keep a Meatloaf Sandwich from Getting Soggy?
Two things prevent a soggy meatloaf sandwich: toasting the sturdy bread until it's genuinely golden brown (not just warmed), and melting the cheese directly onto the hot meatloaf before assembly. The melted cheese acts as a barrier between the juicy meat and the bread, slowing moisture transfer.
Can You Eat a Meatloaf Sandwich Cold?
Yes! The beauty of a meatloaf sandwich is that you don't really have to be too fussy, and a cold meatloaf sandwich is actually a classic. Cold meatloaf on toasted bread with a generous amount of barbecue sauce, mayo and some pickles is simple and genuinely good. That said, the warmed version in this recipe, with crispy edges, melty cheese, and a pressed exterior, is something else entirely. If you have 15 minutes, go warm.
Variations and Substitutions
- Italian-style meatloaf sandwich. Swap the BBQ sauce for marinara or pesto, use mozzarella cheese instead of cheddar, and top with roasted red peppers and fresh basil. Works especially well with a ciabatta or hoagie roll.
- Spicy meatloaf sandwich. Add hot sauce to the BBQ sauce before brushing. Use pepper jack instead of cheddar and add sliced jalapeños or chipotle peppers in adobo under the cheese. A chipotle mayo instead of regular mayo ties it all together.
- Open-faced meatloaf sandwich. Use one thick slice of bread, toast it well, pile on the seared meatloaf and melty cheese, and broil for a minute until everything is bubbly. Top with crispy fried onions. Serve with a fork. It's messy in the best possible way.
- Turkey meatloaf sandwich. Works exactly the same way. If your leftover meatloaf is Mediterranean Turkey Meatloaf, it pairs especially well with provolone and a garlic aioli instead of mayo.
Make Ahead, Storage, and Freezing
- Make ahead. This sandwich is best made fresh, since assembled sandwiches don't travel or store well for longer periods of time without the bread getting soggy. The good news is it only takes 15 minutes, so there's really no need to prep ahead. If you want to get a head start, slice the meatloaf and have your toppings ready; that's genuinely all the prep there is.
- Refrigerator storage. Store leftover meatloaf separately in an airtight container in the refrigerator for up to 4 days. Assemble sandwiches to order, and only make what you plan to eat right away.
- Freezer storage. Freeze leftover meatloaf slices individually, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before reheating. Once thawed, sear in a buttered skillet and assemble as directed. Do not freeze assembled sandwiches.
- Reheating. Reheat meatloaf slices in a skillet over medium heat with a little butter, the same method as making the sandwich. The microwave works in a pinch, but you won't get the crispy edges as you do with the skillet
Frequently Asked Questions
Butter pickles, lettuce, sliced tomato, and crispy fried onions are the combination in this recipe - and it works. The pickles add tang, the fried onions add crunch, and the lettuce and tomato keep it fresh. That said, this sandwich is very forgiving: caramelized onions, sliced red onions, arugula, or a fried egg would all be excellent additions.
Yes. The technique is the same regardless of what the meatloaf is made from. Turkey meatloaf, chicken meatloaf, pork (or even a beef/pork meatloaf combo!) - they all sear well and work beautifully in sandwich form. If your leftover meatloaf is a bit drier than beef-based meatloaf, the BBQ sauce and cheese do a lot to compensate.
Cheddar, provolone, American, and Colby Jack all melt well and pair naturally with the savory flavor of meatloaf. Cheddar brings the most flavor; American gives you the most melt; provolone is the mildest. Mozzarella cheese works if you're going Italian-style. Avoid anything too hard or too aged. It won't melt evenly, and the sharp flavor can overpower the meatloaf.
Yes! After assembling, return the sandwich to the skillet and press lightly for 1-2 minutes per side, the same way you might a grilled cheese. You get a crispy, unified exterior, and everything melds together inside. It's optional but highly recommended.
Toast the bread until it's golden brown, and melt the cheese directly on the hot meatloaf (not on the bread). Assemble right before serving - don't let it sit.
You can, but you'll want to let the meatloaf cool and chill fully before slicing - at least a few hours, ideally overnight. Warm meatloaf falls apart easily when sliced and doesn't hold up to pan-searing. If you're starting from scratch, try my Lipton Onion Soup Meatloaf - it's my favorite meatloaf recipe ever and makes excellent sandwiches the next day.
What to Serve With a Meatloaf Sandwich
These sandwiches are hearty on their own, but if you're making it a full meal, here's what works:
- Homemade Yukon Chips. Thin, crispy, and perfect for the side of a sandwich. Better than a bag from the store.
- Air Fryer French Fries. The diner combo. Fries alongside a meatloaf sandwich is always the right call.
- Crunchy Coleslaw. The creaminess and crunch cut right through the richness of the sandwich. Can also go on top of the sandwich if you're into that.
- 4-Ingredient Pasta Salad. Easy to make ahead, feeds a crowd, and rounds out the meal without any extra cooking.
- Simple Arugula Salad. Keeps things lighter if you want a little balance. A green salad with a bright vinaigrette works especially well here.
More Meatloaf Recipes
Made these meatloaf sandwiches? I genuinely want to hear how they turned out! Drop a star rating below and leave a comment. It takes about 30 seconds and helps other home cooks decide if this one's worth their fridge leftovers (it is). I read every single one.
Recipe
Leftover Meatloaf Sandwich
Ingredients
- 2 slices leftover meatloaf, cold (about ¾ to 1 inch thick)
- 4 slices sourdough bread Texas toast or sturdy sandwich bread also work.
- 4 slices cheddar
- 4 tablespoon butter divided
- 6 tablespoon BBQ sauce or leftover meatloaf glaze
- 2 tablespoon mayonnaise
Optional Toppings
- butter pickles
- lettuce
- sliced tomatoes
- crispy fried onions
Instructions
- Slice the meatloaf. Cut cold leftover meatloaf into thick slices, about ¾ to 1 inch each. Cold meatloaf slices cleanly and holds together in the pan.
- Sear the meatloaf. Heat a skillet over medium heat and add 1 tablespoon of butter. When the pan is hot and the butter is foamy, add the meatloaf slices. Cook 3-4 minutes per side until heated through and the edges are golden brown and lightly crisped.
- Melt the cheese. Place 2 slices of cheese on top of each hot meatloaf slice. Cover the pan for 30-60 seconds until the cheese is fully melted.
- Toast the bread. Remove the meatloaf from the pan. Add the remaining butter and toast the bread slices until golden brown on one side, about 2 minutes.
- Brush with BBQ sauce. Brush the warm cheesy meatloaf slices with BBQ sauce or leftover meatloaf glaze.
- Assemble the sandwich. Spread mayo on one slice of toasted bread. Layer on the cheesy meatloaf, then add toppings - pickles, lettuce, tomato, crispy fried onions. Top with the second bread slice. Optional: Return the assembled sandwich to the skillet and press lightly with a spatula for 1-2 minutes per side for a grilled, panini-style finish. Serve warm.
Notes
- Slice the meatloaf while it's cold - this is what gives you clean cuts and crispy edges when seared. Room-temperature meatloaf crumbles.
- Melt the cheese directly on the hot meatloaf before assembly. It creates a barrier that keeps moisture from soaking into the bread.
- Toast the bread until genuinely golden brown - not just warmed. This is the main defense against a soggy sandwich.
- BBQ sauce goes on the meat; mayo goes on the top slice of bread. Don't sauce directly onto the bottom bread slice.
- Works with any leftover meatloaf - beef, turkey, pork, or a blend.
- Best made fresh. Assemble only what you plan to eat right away.
- To freeze meatloaf for later sandwiches: wrap individual slices and freeze up to 3 months. Thaw in the fridge overnight before reheating in a skillet.
Sarah says
We make meatloaf just to have it for leftovers for these delicious sandwiches! So so good!!