The only competition that even comes close to challenging my Mom’s Meatloaf is the lendemain sandwich made with the meatloaf leftovers. If I didn’t meddle, there wouldn’t actually be leftovers, so recently I’ve been laundering a few slices for personal use later on. Obviously, this isn’t as selfless as I normally strive to be, but you’ll forgive this temporary shortcoming as soon as you try this outrageous sammich.
This leftover meatloaf sandwich is soft and buttery, with the most precise combination of savory and sweet. The meatloaf itself offers a savory tomato base, the cilantro provides a hint of freshness and lightness and the bacon and onion provide a caramel sweetness that pulls everything seamlessly together. Sink into this and tell me you’re not in a state of immediate elation.
Leftover Meatloaf Sandwiches
1 slice of cold leftover Mom’s Meatloaf, bacon & onion topping included
1 T. olive oil
1 T. cilantro, chopped
Extra bacon & onion (optional)
2 Slices of your favorite bread, toasted
In a skillet, heat the olive oil over medium heat. When it’s hot, add the cold slice of meatloaf. I add it cold because it’s firmer and easier to handle. Cook the meatloaf for just a minute or two on each side, until it forms a light brown crust.
Meanwhile, spread the mayo and ketchup on each slice of bread. Sprinkle each with cilantro. Add the meatloaf slice and top with extra bacon and onion, if you so desire. Place the slice of bread on top and give it a bit of a press to hold things together. Perfection.