Recipe: Meat Loaf Sandwich
I made a double batch of meatloaf this past weekend; one of the loaves expressly reserved for sandwiches. For a really fine sandwich, attention should be paid to the bread. Sandwiching the savory slices between pillows of freshly baked challah is the ultimate, but the fresh baked artisan rolls I used were a toothsome change.
Time: 10 minutes (if you have leftover meatloaf)
Yield: 2 large sandwiches
- 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).
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 24, 2012.