Use up leftover meatloaf in this Grilled Meatloaf Sandwich piled high with caramelized onions, melted cheddar and horseradish sauce. It's a masterpiece for leftover night.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner, lunch
Cuisine: American
Keyword: Grilled Meatloaf, Meatloaf Sandwich
Servings: 2
Calories: 422kcal
Author: Kellie
Cost: $5
Equipment
1 skillet
Ingredients
1tablespoonolive oil
2 1-inchthick slices leftover meatloaf
1large onionsliced
1tablespoonbutter
1/4teaspoongranulated sugar
1teaspoonchopped fresh thyme
1/4cuphorseradish sauce
1/2cupshredded sharp cheddar cheese
1/2cupchopped butter lettuce or romaine
4sliceshearty breadsourdough, Italian bread or multigrain
Instructions
Heat a skillet over medium high heat and add the oil. Heat the oil until shimmering.
Add the meatloaf to the pan cooking until golden brown and crispy, approximately 4-5 minutes. Flip the slices over and cook on the opposite side. Transfer to a plate and keep warm.
Add the butter to the pan and melt over medium heat.
Stir in the onions and cook until softened. Add the sugar and thyme, stirring to combine.
Continue to keep the onions until golden and caramelized, approximately 15-20 minutes.
Transfer to the onions to a bowl and keep warm.
Add the bread slices to the pan and toast until golden. (Only cook the bread on one side.)
Preheat the broiler.
Leave two slices of bread in the skillet and spread the 1/2 the horseradish sauce over each slice.
Divide the onions evenly between the two slices and top each slice with the meatloaf.
Divide the cheese evenly between the two sandwiches and top the meatloaf with the cheese.
Transfer the skillet to the oven and broil until the cheese melts, approximately 2 minutes.
Spread the remaining horseradish sauce on the remaining bread slices.
Top the sandwiches with the lettuce and the remaining bread, horseradish side down.
Cut in half and serve immediately.
Notes
Meatloaf Sandwiches are best served soon after assembling.