Leftover smoked meatloaf makes an easy, hearty sandwich for lunch or dinner. These ideas pair it with simple toppings, sauces, and breads to keep each bite tasty and satisfying. Whether you like a classic combo or something with a little extra crunch, there’s an easy way to use up those leftovers.
Helpful Tips Before You Start
A few simple choices can make leftover smoked meatloaf sandwiches easier to build and better to eat.
Slice the Meatloaf While It’s Cold
Chilled meatloaf is firmer and easier to cut into neat slices. Warm the slices gently in a skillet or oven before assembling your sandwiches.
Reheat Gently
Heat meatloaf until steaming hot, but avoid cooking it for too long or it may dry out. A splash of broth or barbecue sauce can help keep it moist.
Toast the Bread
Toast or grill the bread to help it hold up to juicy meatloaf and sauces. Sturdy rolls, sourdough, and Texas toast all work well.
Balance Rich Flavors
Smoked meatloaf pairs nicely with crisp, tangy toppings such as pickles, slaw, or sliced onions. Add them just before serving to keep the bread from getting soggy.
Use Leftovers Safely
Refrigerate leftover meatloaf within two hours and use it within three to four days. Reheat only the portion you plan to serve.
Smoked Meatloaf Patty Melt with Caramelized Onions and Rye
This patty melt turns leftover smoked meatloaf into a hearty, crisp-edged sandwich with tender onions and melted cheese. Rye bread adds a pleasantly tangy flavor that pairs well with the meatloaf’s smoky seasoning.
It’s a satisfying lunch or easy dinner when you have a few slices of meatloaf ready to use. Cook the sandwiches slowly so the bread browns evenly and the cheese has time to melt.
Smoked Meatloaf Patty Melt with Caramelized Onions and Rye
Ingredienser
- 2 tablespoons unsalted butter, divided
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon kosher salt
- 8 slices rye bread
- 4 slices leftover smoked meatloaf, about 1/2 inch thick
- 4 slices Swiss cheese
- 2 tablespoons mayonnaise
fremgangsmåte
- Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and salt. Cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deeply golden. Transfer them to a plate.
- Add the meatloaf slices to the skillet. Warm them over medium heat for about 2 minutes per side, until heated through. Transfer them to a plate.
- Spread mayonnaise on one side of each slice of rye bread. Set four slices mayonnaise-side down. Top each with a slice of Swiss cheese, a meatloaf slice, and an even layer of caramelized onions. Add the remaining cheese slices, then close the sandwiches with the other bread slices, mayonnaise-side up.
- Melt the remaining butter in the skillet over medium-low heat. Cook the sandwiches in batches if needed, about 3 to 4 minutes per side. Press them gently with a spatula and turn when the bottoms are golden. Cook until both sides are crisp and the cheese has melted.
- Let the sandwiches rest for a minute, then slice and serve warm.
merknader
Cuisine: American
Equipment: Large Skillet, Spatula, Plate
BBQ Smoked Meatloaf Sandwich with Tangy Slaw
This sandwich turns leftover smoked meatloaf into a hearty meal with smoky barbecue flavor and crisp, tangy slaw. A quick warm-up in a skillet keeps the slices tender while giving the edges a little color.
It works well for an easy lunch or casual dinner, especially when you want leftovers to feel like a new meal. Pile the warm meatloaf and cool slaw onto toasted buns for a satisfying mix of soft, crisp, sweet, and tangy.
BBQ Smoked Meatloaf Sandwich with Tangy Slaw
Ingredienser
- 4 thick slices smoked meatloaf, about ¾ inch thick
- ½ cup barbecue sauce
- 4 hamburger buns
- 2 cups shredded green cabbage
- ½ cup shredded carrot
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon neutral oil
fremgangsmåte
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Add the cabbage and carrot, then toss until evenly coated. Set the slaw aside while you prepare the meatloaf.
- Heat the neutral oil in a large skillet over medium heat. Add the meatloaf slices and warm them for about 2 minutes per side, until heated through and lightly browned at the edges.
- Spoon the barbecue sauce over the meatloaf slices. Turn them gently to coat, then cook for another minute until the sauce is warm and glossy.
- Toast the hamburger buns in a dry skillet or toaster until lightly golden. Place a slice of barbecue-coated meatloaf on each bottom bun, top with an even portion of slaw, and close with the top bun. Serve right away.
merknader
Cuisine: American
Equipment: Mixing Bowl, Whisk, Large Skillet, Toaster
Smoked Meatloaf Banh Mi with Pickled Vegetables
This sandwich turns leftover smoked meatloaf into a bright, filling lunch. Crisp pickled vegetables and fresh herbs balance the meat’s smoky, savory flavor.
It works well for an easy weeknight meal or a casual weekend lunch. A toasted baguette keeps the outside crisp while the meatloaf stays tender, with a little heat from the jalapeño.
Smoked Meatloaf Banh Mi with Pickled Vegetables
Ingredienser
- 1 cup rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 medium carrot, peeled and cut into thin matchsticks
- 1 cup thinly sliced daikon radish
- 4 cups leftover smoked meatloaf, cut into ½-inch slices
- 4 small baguettes
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1 cucumber, thinly sliced lengthwise
- 1 jalapeño, thinly sliced
- ½ cup fresh cilantro leaves
fremgangsmåte
- Add the rice vinegar, sugar, and salt to a mixing bowl. Stir until the sugar and salt dissolve. Add the carrot and daikon, toss to coat, and let them pickle for at least 20 minutes.
- Heat a large skillet over medium heat. Add the smoked meatloaf slices in a single layer and warm them for 2 to 3 minutes per side, until heated through.
- Split the baguettes lengthwise, keeping one edge intact if you like. Toast them cut-side down in the skillet until lightly crisp.
- Stir the mayonnaise and sriracha together in a small bowl. Spread the mixture over the cut sides of each baguette.
- Fill each baguette with warm meatloaf, cucumber, drained pickled vegetables, jalapeño, and cilantro. Serve right away while the bread is crisp.
merknader
Cuisine: Asian
Equipment: Mixing Bowl, Large Skillet, Small Bowl
Italian Smoked Meatloaf Parmesan Sub
Turn leftover smoked meatloaf into a hearty sub with marinara, melted mozzarella, and a crisp, cheesy Parmesan crust. A little Italian seasoning ties the smoky meat and tomato sauce together.
This warm, filling sandwich works well for an easy lunch or a no-fuss dinner. The bread gets toasted at the edges while the meatloaf stays tender beneath its bubbling cheese topping.
Italian Smoked Meatloaf Parmesan Sub
Ingredienser
- 4 hoagie rolls
- 1 tablespoon olive oil
- 1 pound leftover smoked meatloaf, cut into ½-inch slices
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
fremgangsmåte
- Heat the oven to 400°F. Line a baking sheet with parchment paper and arrange the hoagie rolls cut side up.
- Brush the cut sides of the rolls lightly with olive oil. Toast them in the oven for 4 to 5 minutes, until lightly crisp.
- While the rolls toast, warm the meatloaf slices and marinara sauce in a skillet over medium-low heat. Sprinkle in the Italian seasoning and turn the slices gently to coat. Heat until the meatloaf is warmed through.
- Divide the sauced meatloaf among the toasted rolls. Spoon any remaining sauce from the skillet over the slices, then top evenly with the mozzarella and Parmesan.
- Return the open sandwiches to the baking sheet. Bake for 5 to 7 minutes, until the cheese is melted and bubbling. Finish with chopped basil and serve warm.
merknader
Cuisine: Italian-American
Equipment: Baking Sheet, Parchment Paper, Large Skillet
Smoked Meatloaf Reuben with Sauerkraut and Swiss
Turn leftover smoked meatloaf into a hearty Reuben-style sandwich with tangy sauerkraut, melted Swiss, and creamy Thousand Island dressing. Toasted rye bread gives each bite a crisp outside and a savory, smoky center.
This sandwich works well for a quick lunch or an easy dinner when you have meatloaf ready to go. Warming the meatloaf and draining the sauerkraut first helps keep the bread crisp while the cheese melts.
Smoked Meatloaf Reuben with Sauerkraut and Swiss
Ingredienser
- 8 slices rye bread
- 4 teaspoons softened butter
- 4 teaspoons Thousand Island dressing
- 4 slices smoked meatloaf, about ½ inch thick
- 1 cup sauerkraut, drained and squeezed dry
- 4 slices Swiss cheese
fremgangsmåte
- Warm a large skillet over medium-low heat. Add the smoked meatloaf slices and heat for about 2 to 3 minutes per side, until warmed through. Transfer them to a plate.
- Spread butter on one side of each slice of rye bread. Spread Thousand Island dressing on the unbuttered side of four slices.
- Place one slice of Swiss cheese on the dressed side of each slice of bread. Add a warmed meatloaf slice and divide the sauerkraut evenly among the sandwiches. Top with the remaining bread, buttered side facing out.
- Cook the sandwiches in the skillet over medium-low heat for about 3 to 4 minutes per side. Press gently with a spatula and turn when the first side is golden. Cook until the bread is toasted and the Swiss is melted.
- Transfer the sandwiches to a cutting board, let them rest for a minute, then slice and serve.
merknader
Cuisine: American
Equipment: Large Skillet, Spatula, Cutting Board
Smoked Meatloaf Cuban Sandwich with Ham and Pickles
Turn leftover smoked meatloaf into a pressed Cuban-inspired sandwich with layers of ham, Swiss cheese, and tangy pickles. A little mustard and crisp, buttery bread bring the savory, smoky, and sharp flavors together.
This filling sandwich works well for an easy lunch or a casual dinner. Pressing it in a skillet warms the meatloaf and ham while melting the cheese and crisping the bread.
Smoked Meatloaf Cuban Sandwich with Ham and Pickles
Ingredienser
- 4 Cuban rolls, split lengthwise
- 2 tablespoons unsalted butter, softened
- 4 tablespoons yellow mustard
- 1 pound leftover smoked meatloaf, cut into 8 thin slices
- 8 ounces deli ham, divided among the rolls
- 8 slices Swiss cheese
- 1 cup dill pickle slices, drained
fremgangsmåte
- Split the Cuban rolls lengthwise. Spread the cut sides with the softened butter.
- Spread 1 tablespoon of yellow mustard inside each roll. Layer each with 2 slices of smoked meatloaf, one-quarter of the ham, 2 slices of Swiss cheese, and one-quarter of the pickle slices.
- Heat a large skillet over medium heat. Place two sandwiches in the skillet and press them with a heavy pan or spatula.
- Cook for 3 to 4 minutes, pressing occasionally, until the undersides are crisp and golden. Carefully flip and cook for another 3 to 4 minutes, until the cheese is melted and the filling is hot. Repeat with the remaining sandwiches.
- Cut the sandwiches in half and serve warm.
merknader
Cuisine: Cuban-American
Equipment: Large Skillet, Heavy Pan or Spatula
Smoked Meatloaf Grilled Cheese with Sharp Cheddar and Tomato Soup
Turn leftover smoked meatloaf into a crisp, cheesy sandwich with a bowl of tomato soup for dipping. Sharp cheddar adds a tangy bite that stands up to the meatloaf’s smoky flavor.
This cozy lunch or easy dinner is especially handy when you have a few slices of meatloaf to use up. The bread gets golden and crunchy while the cheese melts around the warm meatloaf.
Smoked Meatloaf Grilled Cheese with Sharp Cheddar and Tomato Soup
Ingredienser
- 8 slices sourdough bread
- 2 tablespoons softened butter
- 8 ounces leftover smoked meatloaf, sliced into 8 thin pieces
- 8 slices sharp cheddar cheese
- 2 cups prepared tomato soup
fremgangsmåte
- Warm the tomato soup in a saucepan over medium-low heat, stirring occasionally. Keep it warm while you make the sandwiches.
- Lay out the bread and butter one side of each slice. Place four slices butter-side down, then add a slice of cheddar, two pieces of smoked meatloaf, and another slice of cheddar to each. Top with the remaining bread, butter-side up.
- Heat a large skillet over medium-low heat. Cook the sandwiches in batches, if needed, for 3 to 4 minutes per side. Press gently with a spatula and turn them when the bottoms are golden brown.
- Continue cooking until the bread is crisp and the cheddar has melted. If the bread browns before the cheese melts, lower the heat and cover the skillet briefly.
- Cut each sandwich in half and serve warm with the tomato soup alongside for dipping.
merknader
Cuisine: American
Equipment: Saucepan, Large Skillet, Spatula
Smoked Meatloaf Breakfast Sandwich with Fried Egg and Hash Browns
Smoky leftover meatloaf makes a hearty breakfast sandwich with a crisp-edged fried egg and golden hash browns tucked into a toasted bun. The runny yolk brings the savory layers together, while a little barbecue sauce adds a tangy finish.
Make these sandwiches for a filling weekend breakfast or a relaxed brunch. Using frozen shredded hash browns keeps the cooking simple, and warming the meatloaf in the skillet helps it stay tender.
Smoked Meatloaf Breakfast Sandwich with Fried Egg and Hash Browns
Ingredienser
- 4 slices smoked meatloaf, about 1/2 inch thick
- 4 hamburger buns
- 2 tablespoons butter, divided
- 2 cups frozen shredded hash browns, thawed and patted dry
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons barbecue sauce
fremgangsmåte
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the hash browns and spread them into an even layer. Season with half of the salt and pepper. Cook for 4 to 5 minutes, then flip and cook for another 4 to 5 minutes, until golden and crisp. Transfer to a plate.
- Add the meatloaf slices to the skillet. Warm them over medium heat for about 2 minutes per side, until heated through. Transfer to a plate and keep warm.
- Add the remaining butter to the skillet. Crack in the eggs and season with the remaining salt and pepper. Fry until the whites are set and the yolks reach your preferred doneness.
- Toast the hamburger buns cut-side down in the skillet until lightly golden. Spread 1 tablespoon of barbecue sauce on the bottom half of each bun.
- Place a slice of smoked meatloaf on each bun, then top with a portion of hash browns and a fried egg. Add the top bun and serve while warm.
merknader
Cuisine: American
Equipment: Large Skillet, Spatula, Plate
Smoked Meatloaf Po’ Boy with Creole Remoulade
This po’ boy turns leftover smoked meatloaf into a hearty sandwich with crisp lettuce, juicy tomato, and a creamy, tangy Creole remoulade. Toasted French rolls help hold the filling while adding a satisfying crunch.
It’s an easy lunch or casual dinner when you have smoked meatloaf ready to use. The remoulade brings mustard, pickle, and a little heat to balance the meatloaf’s smoky richness.
Smoked Meatloaf Po’ Boy with Creole Remoulade
Ingredienser
- 1/2 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 tablespoon finely chopped dill pickle
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
- 4 French rolls, split lengthwise
- 1 tablespoon unsalted butter, softened
- 1 pound leftover smoked meatloaf, sliced about 1/2 inch thick
- 1 tablespoon neutral oil
- 4 romaine lettuce leaves
- 1 large ripe tomato, thinly sliced
- 1/4 cup thinly sliced dill pickles
fremgangsmåte
- In a small bowl, stir together the mayonnaise, Creole mustard, chopped dill pickle, hot sauce, and paprika. Set the remoulade aside while you prepare the sandwiches.
- Spread the softened butter over the cut sides of the French rolls. Toast them cut-side down in a skillet over medium heat until lightly golden, working in batches if needed. Set the rolls aside.
- Add the oil to the same skillet. Arrange the meatloaf slices in a single layer and heat them over medium heat for about 2 minutes per side, until warmed through. Work in batches if the skillet is crowded.
- Spread the remoulade over the toasted sides of the rolls. Place a lettuce leaf and tomato slices on each bottom half, then add the warm meatloaf and sliced dill pickles. Close the sandwiches and serve right away.
merknader
Cuisine: American
Equipment: Small Bowl, Large Skillet, Spatula
Smoked Meatloaf Caprese Sandwich with Fresh Mozzarella and Basil
Turn leftover smoked meatloaf into a fresh, satisfying sandwich with the classic Caprese combination of ripe tomato, creamy mozzarella, and basil. A little balsamic glaze adds sweet tang, while lightly toasted bread gives each bite a crisp edge.
This sandwich works well for an easy lunch or a quick dinner when you have meatloaf ready to use. Warm slices of smoky meatloaf and soft mozzarella pair with cool, juicy tomato for a mix of rich, fresh, and savory flavors.
Smoked Meatloaf Caprese Sandwich with Fresh Mozzarella and Basil
Ingredienser
- 8 slices sourdough bread
- 1 tablespoon olive oil
- 4 slices leftover smoked meatloaf, about ½ inch thick
- 8 ounces fresh mozzarella, sliced
- 1 large ripe tomato, sliced
- ½ cup fresh basil leaves
- 2 tablespoons balsamic glaze
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
fremgangsmåte
- Heat a large skillet over medium heat. Brush one side of each slice of sourdough with olive oil.
- Place the meatloaf slices in the skillet and warm them for about 2 to 3 minutes per side, until heated through. Transfer them to a plate.
- Place four slices of bread in the skillet, oiled side down. Layer each with a slice of warm meatloaf and some fresh mozzarella. Top with the remaining bread slices, oiled side up.
- Toast the sandwiches for 2 to 3 minutes per side, turning carefully, until the bread is golden and the mozzarella begins to soften. Work in batches if needed.
- Open each sandwich and add tomato slices and basil leaves. Season the tomato with salt and black pepper, then drizzle with balsamic glaze. Close the sandwiches, slice, and serve right away.
merknader
Cuisine: Italian-American
Equipment: Large Skillet, Pastry Brush, Spatula
