Leftover Meatloaf Sandwich

Close-up of a sandwich with toasted bread, a thick slice of meatloaf, lettuce, tomato slices, cheddar cheese, and crispy bacon, resting on a wooden surface.

5 from 1 vote

These meatloaf sandwiches are 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.

Prep Time5

Cook Time10

Total Time15

Course: dinner, lunch, Main Course, main dish

Cuisine: American

Servings:

Calories: 873kcal

Author: Sarah Jenkins

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.

Nutrition