Once we shoot a present, the crew eat no matter it’s I’ve made. And this sandwich went into their high 5…instantly. You should use a store-bought meatloaf for this—or strive the Mexican Meatloaf recipe—it’s approach good. Say what you need, however that is what meatloaf was actually meant to be. There actually is nuthin’ higher.–Sam Zien
How do I maintain my leftover meatloaf from being dry?
When you’ve adopted our recipe for Sam Zien’s meatloaf with spinach, you shouldn’t have any dried-up meatloaf to start with. However, we get it, dry meatloaf occurs. This recipe for a leftover meatloaf sandwich has an excellent tasty, creamy sauce that may amp up the moisture in your ‘loaf, however there’s one other factor you are able to do. Add a little or no little bit of water to your skillet whenever you’re reheating the slices and canopy them with a lid. As soon as the liquid is gone, the slice will rapidly crisp.
Make the sauce
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In a small bowl, combine collectively the ketchup, apricot jam, chipotles, and mayonnaise.
Make the sandwiches
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In a big nonstick skillet over medium-high warmth, cook dinner the meatloaf slices till heated by and beginning to get crisp, about 2 to three minutes.
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Flip the slices of meatloaf, divvy the cheese between them, and cook dinner till the cheese begins to soften, 2 to three minutes extra. Slide the meatloaf slices onto a plate.
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Add the bread to the skillet and cook dinner till simply toasted.
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Unfold about 1 1/2 tablespoons of the sauce on two slices of the toasted bread. Prime every slice with arugula, half of the cheese-topped meatloaf, and the ultimate slice of bread.
Serving: 1 portionEnergy: 516 kcalCarbohydrates: 45 gProtein: 19 gFats: 29 gSaturated Fats: 13 gPolyunsaturated Fats: 7 gMonounsaturated Fats: 8 gTrans Fats: 0.03 gLdl cholesterol: 60 mgSodium: 1035 mgPotassium: 255 mgFiber: 4 gSugar: 13 gVitamin A: 716 IUVitamin C: 2 mgCalcium: 455 mgIron: 2 mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
Recipe © 2020 Sam Zien. Picture © 2020 Lucas Barbieri. All rights reserved.
Recipe Testers’ Evaluations
I had made Brian Voltaggio’s Home made Meatloaf recipe earlier within the week, so I had some good, thick slices of a really tasty, leftover meatloaf. Usually I simply toss a little bit of mayo and ketchup on bread and have it chilly, because the meatloaf jogs my memory a little bit of pate when served chilly.
I heated my meatloaf slice on medium excessive warmth, about 90 seconds, then turned it over for an additional 90 seconds. I repeated that once more, then topped it with just a few slices of provolone. I had made a hearty grain entire wheat sourdough so I added the toasted meatloaf to my toasted bread. This recipe for leftover meatloaf sandwich definitely kicks a meatloaf sandwich up a notch! That blend of the ketchup and chipotle chile sauce combined in with that little little bit of the apricot jam so as to add that trace of sweetness, actually makes the meatloaf shine. I washed all of it down with a pleasant chilly can of Narragansett lager, an awesome pairing!
Meatloaf makes the quintessential sandwich. And this leftover meatloaf sandwich is a winner—crisped slices of meatloaf, wrapped in melty cheese, all enrobed in a creamy, spicy sauce and stashed between slices of nice toasted bread.
That’s all you have to know….besides, this can be a “nice fricking sandwich” and is purpose sufficient alone, to make meatloaf to start with. Sure, I’m a fan of leftover meatloaf. As luck would have it, I had made meatloaf, so this slot in completely with my leftover life!
