Hey Reader,

So here's something I did not plan: we now make meatloaf in this house specifically so we can have the sandwiches the next day. Not the meatloaf itself. The sandwiches. My family has gamed the system and I am fully on board.

It started the way most good recipes do. I had leftover meatloaf, it was dinnertime again, and reheating a plate of it for the third night in a row wasn't happening. So I sliced it cold, seared it in butter until the edges got a little crispy, melted cheddar right on top of the hot meat, and stacked it on toasted sourdough with BBQ sauce, mayo, butter pickles, and crispy fried onions. My family ate the whole thing in about six minutes and asked when meatloaf was happening again.

Immediately, it turns out. Meatloaf sandwiches are where it's at.

I love this recipe because, really, it's a two-fer. You make the meatloaf, eat half of it one night, then use the other half for sandwiches the next. Two dinners in one is my kind of week these days.

The one technique I want you to take away: melt the cheese directly onto the hot seared meatloaf before assembling, not on the bread, on the meat. It creates a layer that keeps everything from going soggy, and it's the difference between a sandwich that holds together and one that doesn't. Then, spread on some delicious sauces, pile it high with lettuce, tomato, pickles, and some crispy fried onions, and give it a quick final press in the hot pan to smush everything together. So so good. (I may or may not have hidden the last one in the back of the fridge so I could have it for lunch the next day. Highly recommended!)

Click below to grab the recipe! And if you need an A+ recipe for meatloaf, I've got you covered.

Cheers,

Sarah

Looking for more meatloaf recipes? Check these out!

• ​Lipton Onion Soup Meatloaf​
• ​Mini Muffin Tin Meatloaf​
• ​Meatloaf Glaze​
• ​Mediterranean Turkey Meatloaf​