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Sear thick slices of last night’s loaf, top with melty cheddar and stack crisp apple with briny pickles for a bold bite that hits sweet, salty and tangy in every mouthful. Toasted sourdough brings crunch while a dash of spicy, tangy sauce wakes everything up. The result is hearty yet quick, perfect for busy days when flavor still matters. Make lunch feel like a win with meatloaf sandwich magic that turns weeknight leftovers into something craveable and new.
A meatloaf sandwich sears leftover meatloaf slices, adds cheddar, some crisp apple and briny pickles, then tucks it into toasted sourdough with a splash of hot sauce.
Also try my homemade porchetta roast, Italian meatloaf, Lipton meatloaf, smoked meatloaf and bacon cheeseburger meatloaf.
Why You’ll Love It
Fast upgrade: Repurpose leftovers for a hot, melty lunch.
Big contrast: Enjoy the tempting trio of crispy bread, savory, juicy meat and cool crunch from the apple.
Balanced flavor: Savory loaf meets sweet apple and tangy pickles.
Hot Sandwich with Meatloaf Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Leftover slices of meatloaf: Thick-cut pieces sear best and stay juicy.
Sourdough bread: Sturdy slices toast crisp and hold the stack.
Cheddar cheese: A sharp melty cheese that plays off the rich loaf. You can use medium, sharp, extra-sharp – any kind you want.
Red apple: Thin slices add fresh crunch and gentle sweetness. Any variety will work.
Pickle slices: Briny snap that cuts through the richness.
Hot sauce: A quick hit of heat to lift each bite. Omit this if you don’t want heat.
How to Make a Meatloaf Sandwich
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sear meatloaf: Heat a slick of oil in a grill pan or skillet and brown meatloaf slices on both sides until hot and caramelized.
Toast bread: Grill your sourdough in the same pan until crisp.
Melt the cheese: Set a slice of cheese on 2 of the hot bread slices and wait to let the cheese melt.
Layer flavors: Stack a slice of meatloaf on the cheesy bread, add hot sauce, pickles and apple.
Close and press: Cap with the second slice and press lightly so everything holds. Serve your leftover meatloaf sandwiches immediately.
Substitutions and Variations
Gluten-free option: Use gluten-free sourdough and a gluten-free meatloaf.
Cheese swap: Try provolone for mellow melt or pepper jack for extra heat. Swiss cheese is good too, as it melts smoothly and brings a nutty note. Or you could simply add American cheese.
Bread twist: Use ciabatta, French bread, soda bread, multigrain or brioche for a different texture. Even a hamburger bun would work. Just make sure your bread of choice can hold up to the meatloaf without getting soggy.
Add-ons: Include red onions or add soft, caramelized onions if you prefer.
Sauce switch: Go with BBQ sauce, spicy mayo or Dijon for a new profile. You could even use some of the glaze on the top of your meatloaf as a meatloaf sauce.
Pickle swap: Try pickled banana peppers or pickled carrots.
Spice it up: Add extra hot sauce or use pepper jack instead of cheddar.
Grill it: Warm your sliced meatloaf up on the grill and enjoy a subtle smoky flavor in the grilled meatloaf sandwich.
More meatloaf sandwich ideas: Swap each slice of bread for Texas toast for added richness and flavor.
Serving Suggestions
With a salad: Enjoy a tomato burrata salad with your meatloaf sandwiches.
With something crunchy: Add air fryer onion rings or potato chips to the plate for contrasting crunch.
With other sandwiches: Serve porchetta sandwiches and/or Reuben sandwiches too.
With another side: Enjoy crispy smashed potato salad or one of these vegetable side dishes with your sandwiches.
How to Store Meatloaf Sandwiches
Store: Wrap an assembled leftover meatloaf sandwich tightly in foil or store in an airtight container in the fridge. Best enjoyed within 1 day to avoid soggy bread. For longer freshness, store the grilled meatloaf, toasted bread and toppings separately. Reheat the meatloaf before assembling for the best texture and flavor.
Freeze: I don’t recommend freezing the sandwiches, as they’ll go soggy.
Reheat: You can sear the meatloaf again over a medium heat, put the whole thing in a panini press or similar, or enjoy a cold meatloaf sandwich.
Top Tips
Cut it thick: A sturdy, thick slice will sear better and won’t crumble.
Use one pan: Build flavor by toasting bread in the meaty juices. A nonstick skillet is recommended or you could add olive oil or use cooking spray.
Don’t skip the sear: This adds grill marks, crisp edges and a punch of savory flavor. And it also warms the meatloaf slices up.
Dry the pickles: Pat them so the bread stays crisp.
Slice the apple thin: Paper thin cuts add crunch without slipping.
Rest a minute: Let the stack settle so cheese grips the layers.
Best Leftover Meatloaf Sandwich FAQs
Yes. No need to warm before the sear. Searing warms it through and adds a crisp edge.
Use any sturdy bread that toasts well and won’t collapse.
Sure! Whether it’s ground beef, another ground meat, spiced up with chilies or sweetened with a brown sugar glaze, it will work. You could use Italian meatloaf (with marinara and parmesan) or whatever kind of leftover meatloaf you have. Even picky eaters will love this!
Best Meatloaf Sandwich Recipe
Meatloaf Sandwich
Equipment
- Grill Pan or Skillet
Ingredients
- 4 Slices meatloaf, leftover
- 4 Slices sourdough bread
- 2 Slices cheddar cheese
- red apple, sliced
- pickles, sliced
- Tabasco sauce, or similar hot sauce
- nonstick cooking spray, for greasing
Instructions
Sear the Meatloaf Slices
- Lightly spray a grill pan with oil and heat over medium.
- Add the meatloaf slices and sear until grill marks appear, 2 to 3 minutes.
- Flip and sear the other side until golden and heated through. Remove and set aside.
Toast the Sourdough
- In the same pan, grill the sourdough slices until lightly golden and crisp.
Melt the Cheeese
- Place a slice of cheddar on 2 of the sourdough slices.
- Let it melt slightly, about 20 seconds.
Assemble the Sandwich
- On the cheesy side of one bread slice, layer the seared meatloaf.
- Drizzle with Tabasco or your favorite hot sauce.
- Add pickle slices and a layer of thin red apple slices.
- Top with the second slice of sourdough and serve immediately.
Notes
Use one pan: Build flavor by toasting bread in the meaty juices. A nonstick skillet is recommended or you could add olive oil or use cooking spray.
Don’t skip the sear: This adds grill marks, crisp edges and a punch of savory flavor. And it also warms the meatloaf slices up.
Dry the pickles: Pat them so the bread stays crisp.
Slice the apple thin: Paper thin cuts add crunch without slipping.
Rest a minute: Let the stack settle so cheese grips the layers.
Nutrition
This sandwich proves that leftovers can feel brand new. You’ll get crisp toast, juicy meat and a pop of sweet apple that plays so well with sharp cheddar and tangy pickles. A quick sear builds flavor fast, and a little hot sauce ties it all together without extra work. Bring out a meatloaf sandwich when you want comfort, speed and a bite that hits every note in one hand. This is hands-down the best meatloaf sandwich I’ve ever had.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Immediately made this when I saw the recipe 🤤 so good!! Like, I can’t even. The apple slices in there are such a genius move, adds the perfect crunch and sweetness!
So glad you enjoyed it! I really like adding apple to mine too.