Leftover Meatloaf Sandwich

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. This recipe yields 4 but can easily be scaled up or down.

Leftover Meatloaf Sandwich

I love meatloaf. But meatloaf is so much better the next day.

Now I don’t always have leftovers, but when I do, I use it to make an epic sandwich.

First I grill one side of sourdough bread and then top with with a super simple homemade roasted garlic aioli, then add 2 different slices of cheese before slipping it under the broiler to melt. Afterwards, add toppings like; pickles, onions, tomatoes and baby spinach (arugula would also be amazing!).

Leftover Meatloaf Sandwich

If you need a reason to make meatloaf – let this sandwich be it.

Leftover Meatloaf Sandwich Ingredients

To Make This Leftover Meatloaf Sandwich You Will Need:

  • garlic aioli
  • sourdough bread
  • leftover meatloaf (reheated)
  • sliced cheddar
  • sliced pepper jack
  • pickle slices
  • onion
  • tomato slices
  • freshly ground black pepper
  • spinach or lettuce of choice

roasted garlic

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.

roasted garlic with mayo

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.

roasted garlic aioli

Use a fork to break up the cloves, stir until combined.

grilling bread

Meanwhile, heat a grill pan over medium heat. Butter only one side of each slice of bread. Place butter-side-down onto a grill pan and grill until marks form.

grilled bread

Remove and repeat with remaining slices.

grilled bread with aioli

Slather the inside (the non grilled side) of each slice with some of the roasted garlic aioli.

top with slice of meatloaf

Top 4 of the slices with a reheated slice of meatloaf.

top with cheddar and pepper jack cheese

Top each meatloaf with a slice of sharp cheddar and pepper jack cheese.

melt cheese under broiler

Transfer sandwich halves to a rimmed baking sheet and slip under the broiler. Watch carefully and remove once the cheese has melted.

Next, top with pickles. I like to use the Famous Dave’s Sweet & Spicy slices but use your favorite!

top with pickle slices

Top with sliced onions, if desired.

then top with tomato and black pepper

Then top with sliced tomato and some freshly ground black pepper.

baby spinach

I top mine with baby spinach, but arugula or romaine would work too.

Leftover Meatloaf Sandwich

Place the second slice of bread on top and slice in half.

Serve with your favorite chips or fries, extra pickles and devour!

Leftover Meatloaf Sandwich

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Leftover Meatloaf Sandwich

Leftover Meatloaf Sandwich

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Leftover Meatloaf Sandwich

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 996kcal
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.

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