Best 10 Meatloaf Sandwiches Recipes

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Indulge in the nostalgic charm of meatloaf sandwiches, a classic comfort food elevated to a flavorful symphony of textures and tastes. These hearty and versatile sandwiches are crafted with a savory homemade meatloaf, tender and juicy, nestled between slices of soft, pillowy bread. Experience a delightful harmony of flavors as the rich, savory meatloaf mingles with tangy barbecue sauce, crisp lettuce, juicy tomatoes, and creamy mayonnaise. Dive into a meatloaf sandwich adventure with our curated collection of recipes, each offering a unique twist on this timeless classic. From the traditional to the innovative, discover the perfect meatloaf sandwich to satisfy your cravings and create lasting memories at your table.

Here are our top 10 tried and tested recipes!

MEATLOAF SANDWICHES



Meatloaf Sandwiches image

Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Number Of Ingredients 12

1 tablespoon vegetable oil
1 medium onion, diced small
2 tablespoons tomato paste
1 1/2 pounds ground beef chuck (10 percent fat)
1 cup roughly crushed saltine crackers (about 15 crackers)
1 cup coarsely grated sharp cheddar (3 ounces)
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Toasted country-style bread, lettuce, sliced dill pickles, and ketchup, for serving

Steps:

  • Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
  • On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

Nutrition Facts : Calories 416 g, Fat 19 g, Fiber 3 g, Protein 28 g

ITALIAN MEATBALL MEATLOAF SANDWICHES



Italian Meatball Meatloaf Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

2 pounds ground beef, pork and veal (a meatloaf mix)
Kosher salt and ground black pepper
Three 1-inch slices good-quality stale white bread
Milk, for soaking bread
2 eggs
A couple handfuls grated Parmigiano-Reggiano
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup grated onion
3 to 4 cloves garlic, grated or finely chopped
Olive oil cooking spray
1 cup ketchup
2 tablespoons store-bought balsamic drizzle (or reduce 1/4 cup vinegar and 1 tablespoon brown sugar in a small pot to about 2 tablespoons of drizzle)
1 tablespoon Worcestershire sauce
Chicken stock, for warming
Italian-American crusty white bread, for serving
Toppings: lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.
  • Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour.
  • To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.

GRILLED MEATLOAF SANDWICHES



Grilled Meatloaf Sandwiches image

Provided by Nancy Fuller

Categories     main-dish

Time 1h25m

Yield 12 to 15 servings

Number Of Ingredients 24

1 cup whole milk
3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper
1 cup ketchup
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Canola oil spray, for spraying meat and rolls
12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese
1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion
12 to 15 slices tomato

Steps:

  • For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
  • In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
  • In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
  • For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
  • Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
  • For the sandwiches: Preheat a grill to medium high.
  • Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

PANCETTA AND TURKEY MEATLOAF SANDWICHES



Pancetta and Turkey Meatloaf Sandwiches image

Provided by Giada De Laurentiis

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  • On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.
  • In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
  • To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

MEATLOAF SANDWICHES



Meatloaf Sandwiches image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h15m

Yield 8 to 10 sandwiches

Number Of Ingredients 16

Nonstick cooking spray
1 tablespoon olive oil
1/2 medium yellow onion, diced (about 3/4 cup)
1 bay leaf
1 clove garlic, minced
1 medium red bell pepper, finely diced (about 1 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 pounds lean ground beef
2 large eggs, lightly beaten
3/4 cup dry breadcrumbs
1 tablespoon Worcestershire sauce
1 cup ketchup
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 loaf thick-sliced white bread

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, then spray lightly with cooking spray.
  • Heat the oil in a medium skillet over medium heat. Cook the onions, stirring, until translucent, 7 to 8 minutes. Add the bay leaf, garlic, bell pepper, parsley and thyme and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and let the onion mixture cool, then discard the bay leaf.
  • In a large bowl, combine the beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 cup of the ketchup, the cooled vegetables, 2 teaspoons salt and 1 teaspoon black pepper. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meatloaf with the remaining 1/2 cup ketchup.?Bake until the meat loaf is firm, 1 to 1 1/2 hours. Let set for about 5 minutes before slicing. Slice into 8 pieces for thicker slices, 10 pieces for thinner slices.
  • Spread mayonnaise on 16 to 20 slices of bread and make sandwiches with the meatloaf slices.

MEATLOAF SANDWICHES



Meatloaf Sandwiches image

Make and share this Meatloaf Sandwiches recipe from Food.com.

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 inch thick leftover meatloaf
2 slices monterey jack cheese (or which ever deli cheese you have on hand)
2 slices whole grain bread
olive oil

Steps:

  • Place meat loaf slice between 2 slices of cheese and 2 slices of bread.
  • Brush outside of sandwich with olive oil.
  • Over medium low heat cook sandwich in skillet, turning (3-5 minutes per side).

CHIPOTLE-GLAZED MEATLOAF SANDWICHES



Chipotle-Glazed Meatloaf Sandwiches image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 5m

Number Of Ingredients 5

4 seeded hamburger buns, lightly toasted
4 slices Chipotle-Glazed Meatloaf with Sweet Potatoes, cold or warmed
1/4 cup mayonnaise
Freshly ground pepper
Green-leaf lettuce leaves, thinly sliced red onion, fresh cilantro sprigs, and lime wedges, for serving

Steps:

  • Place buns on plates; top each bottom half with a meatloaf slice and spread mayonnaise evenly on top half. Season with pepper. Divide lettuce leaves, onion, cilantro, and lime wedges among plates; serve.

SPICY MEATLOAF SANDWICHES



Spicy Meatloaf Sandwiches image

Who says sandwiches are for the second night of meatloaf? You'll want to serve this clove-spiced meatloaf warm from the oven between thick slices of bread.

Provided by Annacia

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 eggs, beaten
2/3 cup seasoned dry bread crumb
1 large onion, finely chopped (1 cup)
2 medium tomatoes, seeded and chopped (1-1/3 cups)
1/4 cup raisins (optional)
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground chili powder
1/8 teaspoon ground black pepper
1 1/2 lbs lean ground beef (or 12 ounces lean ground beef and 12 ounces ground lean pork)
1/3 cup ketchup
3 tablespoons packed brown sugar (optional)
1/3 cup mayonnaise or 1/3 cup salad dressing
2 teaspoons prepared horseradish
12 slices good quality bread

Steps:

  • Preheat oven to 350°F.
  • In medium bowl combine eggs, bread crumbs, onion, tomatoes, raisins, salt, cloves, and pepper.
  • Add meat; mix well.
  • Lightly pat meat mixture into 9x5x3-inch loaf pan.
  • Bake 1 to 1-1/4 hours or until internal temperature registers 160°F.
  • Spoon off fat.
  • In bowl combine ketchup and brown sugar; spread over meat.
  • Bake 5 minutes more.
  • Let stand 15 minutes.
  • Using two spatulas, lift meatloaf from pan to cutting board.
  • Cut into 12 slices.
  • Stir together mayonnaise and horseradish. Spread mayonnaise mixture on bread.
  • Top bread with 2 meatloaf slices.

Nutrition Facts : Calories 491.7, Fat 19.9, SaturatedFat 6.3, Cholesterol 147.7, Sodium 1117.8, Carbohydrate 45.5, Fiber 2.9, Sugar 9.2, Protein 31.5

MEATLOAF SANDWICHES WITH TOMATO RELISH ON GARLIC BREAD



Meatloaf Sandwiches with Tomato Relish on Garlic Bread image

The only thing that could improve this unpretentious comfort food is, perhaps, a heap of perfectly crisp, golden, double-cooked french fries. That, and the sandwich's tangy topping of charred tomatoes that's vaguely, compellingly familiar. The meat loaf itself gets its extra depth of flavor from a blend of ground beef, pork, and buffalo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 27

1 cup whole milk
1 cup white bread, crusts removed and cut into 1/2-inch pieces
1 pound ground beef
1 pound ground pork
1 pound ground buffalo
1/2 cup freshly grated Parmesan cheese
1 medium onion, finely chopped
2 large eggs
3 garlic cloves, minced (1 tablespoon)
2 tablespoons dried oregano
5 tablespoons Worcestershire sauce
1 tablespoon coarse salt
Freshly ground pepper
2 ripe tomatoes, halved
2 tablespoons extra-virgin olive oil, plus more for brushing
2 small shallots, finely chopped
1/2 cup water
1/4 cup sugar
6 tablespoons balsamic vinegar
2 tablespoons honey
Pinch of cayenne pepper
1 teaspoon coarse salt
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
1 loaf rye bread, sliced, grilled or toasted
2 cups mache
Perfect Fries

Steps:

  • Make the meat loaf: Preheat oven to 350 degrees. Mix milk and bread in a large bowl, and let stand for 5 minutes. Mix in the remaining ingredients through salt using your hands; season with pepper. Form meat mixture into a 5-by-12-inch loaf on a rimmed baking sheet. Bake until browned and meat loaf registers 140 degrees on an instant-read thermometer, about 1 hour. Let cool slightly, then cut into 1/2-inch-thick slices.
  • Make the tomato relish: Preheat broiler. Arrange tomatoes on a baking sheet, and brush with oil. Broil tomatoes until softened and charred, 5 to 10 minutes. Let cool, then chop.
  • Heat oil in a medium saucepan over medium heat. Add shallots, and cook until softened, about 5 minutes. Add water and sugar, bring to a simmer, and cook until reduced by half. Add charred tomatoes, vinegar, and honey, and cook, stirring occasionally, for 4 minutes. Stir in cayenne and salt. Strain, and discard liquid. Let cool. (Relish will keep, covered and refrigerated, for up to 3 days.)
  • To assemble: Puree garlic and oil in a blender. Brush 1 side of each slice of bread with garlic oil. Top half the bread with meat loaf, tomato relish, and mache. Top with remaining bread, garlic-oil side down. Serve with fries.

MEATLOAF-AND-MASHED POTATO SANDWICHES



Meatloaf-and-Mashed Potato Sandwiches image

This is from a Southern Living meatloaf challenge and was submitted by Ashley Christensen. Not your average sandwich!! You can make the gravy and potatoes while the meatloaf is cooking.

Provided by Lynette !

Categories     Pork

Time 2h45m

Number Of Ingredients 30

MEATLOAF
8 oz hickory-smoked bacon, coarsely chopped
2 1/2 lb pork shoulder roast, ground
4 large eggs
2 c panko bread crumbs
1/4 c red onion, grated
1 Tbsp finely ground black pepper
1 Tbsp sriracha
1 Tbsp dijon mustard
1 Tbsp worcestershire sauce
2 tsp sea salt
TOMATO-BACON GRAVY
5 slice hickory smoked bacon, cut into 1 inch pieces
1 1/2 lb tomatoes, halved
1/2 large yellow onion, sliced
2 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1 tsp sea salt
MASHED POTATOES
2 lb yukon gold potatoes, cut into 1 inch thick pieces
1 Tbsp sea salt
1 c panko bread crumbs
2 c sharp cheddar cheese, freshly grated
1/2 c green onions, chopped
1/2 c sour cream
2 Tbsp butter
1 tsp sea salt
REMAINING INGREDIENTS
24 slice hearty bread, grilled
green onions for garnish

Steps:

  • 1. Prepare Meatloaf: Preheat oven to 325°. Pulse chopped bacon 4-5 times in a food processor until finely chopped. Combine bacon, pork, and next 8 ingredients, using hands. Transfer mixture to a lightly greased 8 1/2 x 4 1/2 inch loafpan.
  • 2. Bake at 325° for 1 hour and 45 minutes to 2 hours or until a meat thermometer inserted in the center registers 160°.
  • 3. Prepare Gravy: Cook the bacon pieces in a large cast-iron skillet for 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving the drippings in the skillet.
  • 4. Increase the temperature to medium-high. Add tomatoes, cut sides down, and onion slices. Cook 6 to 7 minutes on each side or until charred. Remove from the heat. Pulse tomatoes, onions, vinegar, and next 2 ingredients in a food processor just until coarsely chopped and combined. Stir in bacon.
  • 5. Prepare Potatoes: Preheat broiler with oven rack placed in the middle position. Bring Yukon gold potatoes, 1 tbsp sea salt, and water to cover to a boil in a large saucepan over medium-high heat; reduce heat to medium, and cook 15 minutes or until tender. Drain.
  • 6. Combine potatoes, panko, and the next 5 ingredients in a large bowl; mash with a potato masher to the desired consistency.
  • 7. Place 12 meatloaf slices on a lightly greased rack in a broiler pan. Spoon potato mixture generously over the meatloaf. Broil 4 to 5 minutes or until potatoes are golden and crisp. Serve between toasted bread slices with gravy.

Tips:

  • For a flavorful meatloaf, use a combination of ground beef and ground pork. You can also add ground veal or lamb for a richer flavor.
  • To ensure a moist meatloaf, add plenty of moisture-rich ingredients such as eggs, breadcrumbs, and milk. You can also add grated vegetables like carrots, celery, or zucchini to boost the nutritional value.
  • Season the meatloaf generously with herbs and spices. Some popular options include garlic, onion, paprika, thyme, and rosemary.
  • Don't overmix the meatloaf mixture. Overmixing can result in a tough, dense meatloaf.
  • Bake the meatloaf in a preheated oven at 350°F (175°C) for about 1 hour and 15 minutes, or until a meat thermometer inserted into the center reads 160°F (70°C).
  • Let the meatloaf rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meatloaf, resulting in a more flavorful and moist sandwich.

Conclusion:

Meatloaf sandwiches are a delicious and versatile meal that can be enjoyed for lunch, dinner, or even a late-night snack. With a variety of toppings and side dishes to choose from, there are endless possibilities for creating a satisfying and flavorful sandwich. Whether you prefer a classic meatloaf sandwich with ketchup and mustard, or something more adventurous like a meatloaf sandwich with BBQ sauce and coleslaw, there's a recipe out there to suit every taste. So next time you're looking for a quick and easy meal, give one of these meatloaf sandwich recipes a try.

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