1recipecooked leftover Meatloaf, sliced at least 1 inch thick
For the Meatloaf Sauce:
6Tablespoonslight brown sugar
Turn oven to high Broil. Make the sauce by mixing together the sauce ingredients.
Butter both insides of the bread roll and place in oven to toast. Remove from oven when edges begin to get golden and then spread a generous layer of meatloaf sauce over the bottom half of bread. Top with a slice of meatloaf and a slice of cheese. Return to oven until cheese is melted.
Add a handful of spinach and place the top layer of bread. Serve with extra sauce for dipping, if desired.
Make Ahead Instructions: This is a great recipe to use leftover meatloaf! Or, to make with fresh meatloaf, shape meatloaf in pan 1-2 days ahead of time. Cover and store in the refrigerator until ready to bake. Allow it to come to room temperature before baking. You can also make the meatloaf sauce several days ahead of time and store it in the refrigerator.Freezing Instructions: Cut baked meatloaf into slices and allow to cool completely. Flash freeze slices on a baking sheet for one hour until semi frozen. Then place slices in a freezer safe bag in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or oven.Fried Meatloaf Sandwich: Heat a skillet with 1/4 inch oil, until oil is hot. Add one egg and a splash of milk to a shallow bowl and beat well until smooth. Add 1/2 cup flour and 1/2 teaspoon each of salt, pepper, paprika and baking powder to another shallow bowl. Dip the cold slices of meatloaf in beaten egg mixture, then flour. Fry for a few minutes on each side, until golden. Assemble sandwich as directed.Substitute the Bread Roll with tortillas to make a meatloaf wrap, or for a low-carb option serve without the bun, inside a lettuce cup.Additional Topping Ideas: Pile your sandwich with any extra toppings you like, including mashed potatoes from your leftovers or pickles, jalapeños, sautéed onions or mushrooms, crispy onion straws, bacon, lettuce, tomato.