Meatloaf Sandwich

Meatloaf Sandwich

Are you reading this blog while contemplating what to have for lunch? You wouldn’t be wondering if you made meatloaf for last night’s dinner!  I often make meatloaf expressly for meatloaf sandwiches.  They epitomize comfort food and are just right for a brown-bag lunch in February.

Making meatloaf sandwiches, for me, generally includes purchasing a loaf of freshly made challah bread. If you enjoy a pillowy bite, echoing the comfort and sweetness of this ketchupy glaze, I’d definitely recommend sandwiching the meatloaf in challah. Change is good, however, so I made the sandwiches with chewy Italian rolls.  For sandwiches, the bread I choose is as important to me as what I put in it!

Recipe: Meatloaf Sandwich


  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 2 sandwich rolls or 4 thick bread slices, preferably freshly-baked challah
  • 2 large lettuce leaves, washed and spun dry
  • 1 small tomato, sliced
  • 2 thick slices meatloaf


  1. Combine Dijon and mayonnaise and spread over cut sides of bread.
  2. Layer 2 slices of bread with lettuce, tomato and meatloaf. Top with remaining bread, cut in half and serve (or wrap for a brown-bag lunch).

Number of servings (yield): 2 large sandwiches

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