Go Back
+ servings
Leftover Meatloaf Sandwich

Leftover Meatloaf Sandwich

Print Recipe
This Leftover Meatloaf Sandwich is a great way to use up dinner leftovers. Grilled sourdough bread is slathered with a simple garlic aioli, reheated homemade meatloaf, melted cheddar and pepper jack cheese topped with pickles, onions, tomatoes and spinach. 
Course Mains & Entrees
Cuisine American
Keyword beef, breakfast sandwich, homemade meatloaf, leftovers, meatloaf sandwich
Prep Time 45 minutes
15 minutes
Total Time 1 hour
Servings 4 servings
Calories 996
Author Laurie McNamara

Ingredients

FOR THE ROASTED GARLIC AIOLI:

  • 2 heads garlic tops trimmed to expose cloves
  • 1 drizzle olive oil
  • 1 pinch kosher salt
  • 1/2 cup mayonnaise use your favorite

FOR THE SANDWICH:

  • 8 slices sourdough bread
  • 4 slices leftover meatloaf reheated
  • 4 slices sharp cheddar cheese
  • 4 slices pepper jack cheese
  • 16 pickle slices
  • 1/4 red onion thinly sliced
  • 4 slices tomato
  • freshly ground black pepepr to taste
  • 1 cup baby spinach (roughly) arugula or romaine

Instructions

MAKE THE AIOLI:

  • Preheat your oven to 400°.
  • Cut the tops off 2 heads of garlic to expose the cloves. Place on aluminum foil, drizzle with a little olive oil and sprinkle with kosher salt. Fold up the sides of the foil to create a pouch.
    Roast for 45 minutes on the middle rack of your preheated oven.
  • Once the garlic has roasted and is safe to handle, squeeze out the roasted cloves of garlic into a bowl. Stir in 1/2 cup mayonnaise. Use your favorite mayo here.

MAKE THE SANDWICH:

  • While the garlic roasts, heat a grill pan over medium heat. Butter one side of each slice of bread. Place butter-side-down onto a grill pan and grill until marks form on the one side.
    Remove and repeat with remaining slices.
  • Preheat your broiler on high.
  • Slather the inside (the non grilled side) of each slice with some of the roasted garlic aioli.
  • Top 4 of the slices with a reheated slice of meatloaf.
  • Then top each one with a slice of cheddar and pepper jack cheese.
  • Place the sandwich halves on a rimmed metal baking sheet and slide under the broiler until the cheese has melted.
  • Next, top with pickles, onion, tomato and baby spinach.
  • Replace the second slice of bread on top and slice in half before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1g | Calories: 996kcal | Carbohydrates: 98g | Protein: 47g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2080mg | Potassium: 821mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1550IU | Vitamin C: 14mg | Calcium: 529mg | Iron: 9mg