Meatloaf Sandwich Recipe

Meatloaf Sandwich Recipe
Meat loaf makes a wonderful special dinner. Our family likes it with mashed potatoes and broccoli. If I’m in a hurry and don’t want to fiddle with side dishes, I’ll use the same vegetables that I use to make a roast. Carrots, potatoes, onions, and celery cook as well beside a meatloaf as they do with a roast! I lengthen the cooking time, just a bit, and make sure the vegetables are tender before taking the meatloaf out of the oven.

Here’s the best part. I always make enough meatloaf to have sandwiches for a meal the next day. On a high-quality white bread, meatloaf is wonderful with your favorite condiment. Mayonnaise is my preference. One of my friends from the Netherlands likes hers with “Burnie” mustard. That’s a hot and spicy mustard. Other folks love their catsup on a meatloaf sandwich. Enjoy a meatloaf sandwich your way!

Meatloaf Sandwich Recipe


½ cup finely chopped celery
½ cup finely chopped onion
½ cup finely chopped green pepper, or use a mix of peppers
½ cup catsup
2 extra large egg
2 teaspoons of Worcestershire sauce
½ teaspoon pepper
2 sleeves of saltine crackers-crushed
2 pounds of high quality ground beef (85% lean or leaner)
1 teaspoon Lawry’s Salt (optional)


Preheat the oven to 350 degrees F.

In a covered microwave proof container, microwave the celery, onion, and green pepper on high for 3-5 minutes. Let stand covered for 10 minutes to soften. Pre-cooking the vegetables keeps them from being undercooked and tough in the finished product. Use a large bowl to mix the ingredients. To measure the catsup, spray the measuring cup with non-stick cooking spray. Measure the catsup, and it will pour right out into the large bowl. Add the eggs, Worcestershire sauce, pepper, crushed saltine crackers, and seasoned salt, if desired. Pour the microwaved vegetables in and add the ground beef. Use your hands to mix the meatloaf thoroughly. Shape into one or two loaves and put in a covered baking dish. We like two loaves. We use one loaf for a special meal and one to make sandwiches. For two loaves, cook at 350 degrees F. for one hour. If you make one large loaf, your cooking time will be longer. Cook it for one and one-half hours at 350 degrees F. When you press the meatloaf firmly with the back of a serving spoon, the top of the meatloaf will push back, if it is done

Preparing the sandwich

Cool the meatloaf. Chilling it in the refrigerator is even better. If you try to slice a hot meatloaf for a sandwich, you run the risk of having the slice break apart. After it is chilled, slice it to the thickness that pleases you. Use high quality bread. I enjoy a San Francisco sourdough with meatloaf. Add your favorite condiments and serve it with a side dish or soup.


*Thinly slice the meatloaf. Using saltine crackers, make open-faced cracker sandwiches. Put your preferred condiment on the cracker, and cover the cracker with thinly sliced meatloaf.

*For a spicy version, when mixing the meatloaf, replace part of the bell pepper with finely chopped fresh or pickled jalapeno peppers. Mix as usual.

*For an Italian twist, add 2 tablespoons of your favorite mixed dried Italian herbs with the saltine crackers, Rub the herbs between your hands to release their flavors. Mix as usual.

*Use leftover hot dog or hamburger buns for your meatloaf sandwiches. You may also put it into a pita.

*If you get tired of meatloaf sandwiches, chop the meatloaf and add it to spaghetti sauce. Serve over pasta. (This seldom happens at our house!)

Enjoy your meatloaf sandwich hot or cold. Even if you are heating it up, be sure to slice it when it’s cold. You can get superior slices that way. It tends to hang together better when it is cold. Meatloaf is a great two-for-one deal. You can have a lovely special meal. Then, enjoy one of the best sandwiches that our world has ever known. Meatloaf sandwiches are great for breakfast, lunch, or supper.

You Should Also Read:
Spinach Mushroom Creamy Soup Recipe
Broccoli Salad Side Dish Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.