How to Make the Best Vintage Meatloaf Sandwich
If you have ever been to Wisconsin, no doubt you noticed that we REALLY like our cheese. So, when thoughts turn to classic sandwiches, nothing elicits comfort-food lick-your-lips tasty, good feelings quite like a vintage meatloaf sandwich topped with ooey-gooey melty cheese to complement the meatloaf flavor!
And while, especially if you’re from the Midwest, you probably have made a meatloaf sandwich at some point in your life … ANnnd, and even though I’m sure that you’ve got this, you still might want to stick with me as I run through all the critical points for getting a great result.
ICYMI—If you’re not already a subscriber to my eNews, you may have missed my whole cooking post about Meat Loaf (spoiler 🫣), in which I discuss the artist’s music, the food, and a surprise playlist. Therefore, I encourage you to check it out if you want to start rockin’ it out in the kitchen.
Okay, Let’s Make This Sandwich!
While many can debate the meatloaf recipe, there are undeniable truths about creating this ultimate vintage meatloaf sandwich when making it.
Scroll to the recipe card below to print or save to your recipe box.
Please let me know if you have questions or if you tweak the recipe in the comments below. I’d love to hear!
The Bread
First, let’s get this out of the way right up front and center. The base for this sandwich has got to be slightly sweet white bread, and it’s got to be in the shape of meatloaf, so it’s got to be Texas Toast! This is just my somewhat biased opinion. But still, this sandwich is worthy of thick-cut buttery toast to support the deliciousness of a hearty slice of meatloaf with cheese. Therefore, just as a sensible person wouldn’t opt for a hotdog bun as the base for a grilled chicken sandwich, the same reasoning can be applied to propping up meatloaf in this sandwich.
If you’re having difficulty finding an affordable gluten-free version of Texas Toast, you can always make it yourself. I promise a recipe will be forthcoming, but it’s still in the final testing phase.
Then again, if you’re fresh out of Texas Toast and don’t have the time to make it yourself, you can always use your favorite sandwich bread to make this leftover meatloaf sandwich recipe. I suggest choosing a sturdy bread like gluten-free sourdough or multigrain bread to keep the sandwich from falling apart.
The Meatloaf
Of course, you’ll use leftover meatloaf made with gluten-free ingredients no matter what variation of loaf you use in this sandwich. You could skip the warming and eat it cold, but pan-grilling is best for a more gourmet version. It warms the meat while creating a nicely grilled crust on each side, elevating the sandwich to greatness. You’re looking for the meatloaf to form a light crust and warm all through to ensure the cheese melts.
Seriously, you are going to love this meatloaf sandwich!
The Cheese
Once the meatloaf is warmed, you can choose almost any cheese, depending on your preference for flavor (mild to sharp) and the optimum melting factor for making it ooey-gooey. While you want to avoid overly strong cheeses (like blue cheese) that would overpower the meatloaf’s taste, you should choose a cheese that complements the meatloaf’s flavor. Cheddar, provolone, or Swiss (grated or sliced) are all excellent choices. You can also use American cheese; even though some may overlook it initially, its incredible melting abilities make it a must-have ingredient in your kitchen, so it’s worth considering.
The Condiments
Whether you slather this sandwich with a ketchup glaze, mayonnaise (which works its usual magic), a BBQ sauce like this easy one, or this sweet, spicy sauce, homemade aioli, or dressing, adding a creamy richness to this equation is essential. As a kid, a mayo-ketchup blend with chopped pickles created somewhat of a Russian dressing-like mixture that I thought was over-the-top. As an adult, I’ve branched out (obviously my more adventurous years), adding condiments like our favorite dipping sauce, a copycat Chic-fil-A Sauce, and even bottled horseradish with ketchup that gave it kind of a cocktail sauce-type vibe that (really) didn’t do it for me. But hey, my tastes may be different from yours. You might like it, so give it a try.
Whatever sauce or dressing you use, remember that while condiments add flavor, using too much can overpower the taste and make the sandwich messy or soggy, so a moderate drizzle or smear is always best.
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The Other Stuff
You can read my additional tips for making this recipe on my Substack, where I regularly share fun extensions of my standard blog posts and extras you won’t get anywhere else!
Picture the recipe step-by-step
The photos below summarize the easy step-by-step process of creating our meatloaf sandwich as a visual guide to help you along the way.
From grill-toasting the Texas Toast to assembling the sandwich with the flavorful sauce, each step will ensure your meatloaf sandwich is lip-smackingly delicious!
🤩Hey, This looks delicious! 😋Such a simple, flavorful gluten-free dish. 🍴Definitely will be adding this recipe to my meal rotation! 🥣🌟 #glutenfree #recipe #CookingGfreeDeliciously
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💭 Before we go...
I’ve got to admit; there’s just something about a meatloaf sandwich that magically takes me back to the Good Ole’ Days, eating like we did when I was growing up – making everything seem a little simpler and right in the world.
So, there you go. Now you have everything you need for one of the best vintage sandwiches you’ll ever bite into—starting with this Mom’s Meatloaf with Attitude recipe!
I bet you can’t guess what’s for dinner … And I won’t forget the cheese.
Thanks for stopping by!
Scroll to the recipe card below to print or save The Best Meatloaf Easy Gluten-Free Sandwich Recipe to your recipe box. Then try it with your leftovers the next time you make meatloaf!
P.S. If you create a delicious twist on this recipe, or if you have a question or comment, please let me know. I’d love to hear!
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The Best Meatloaf Easy Gluten-Free Sandwich Recipe
EQUIPMENT
- Grill Pan or Skillet
- Utensils (Heat-proof Spatula, Serrated or long-blade sharp Knife, Whisk)
INGREDIENTS
- 2 slices Texas Toast spread with olive oil, butter, or mayonnaise for grill-toasting
- 1 slice of cooked leftover Meatloaf
- 1 to 2 slices Cheese
Ketchup Glaze
- 1 tablespoon Ketchup
- 1 teaspoon Brown Sugar
- 1 teaspoon Cider Vinegar
- ¼ teaspoon prepared Dijon or Yellow Mustard optional
INSTRUCTIONS
- Preheat the grill pan or skillet over medium-high heat for 3-5 minutes to get it hot but not smoking.
Grill-toast the Bread
- Spread the bread slices lightly with olive oil, butter, or mayonnaise on each side for grill-toasting the slices. Place them onto the preheated pan at an angle for 1-2 minutes on each side until you see the signature “grill-char” marks form. Set aside under a warming lamp or in a warm oven until needed.2 slices Texas Toast
Grill-Warm the Meatloaf & Cheese-It
- Place a ½-inch thick meatloaf slice on the grill pan at an angle (to get those signature char-grill marks), grilling for 4-5 minutes on each side or until golden brown, lightly crusted, and toasty. Reduce the heat to low and add the cheese on the last flip. Continue warming until the cheese is melty, and remove before the edges blacken.1 slice of cooked leftover Meatloaf, 1 to 2 slices Cheese
- Meanwhile, as the cheese is melting, whisk the ingredients in a small bowl to make the ketchup glaze. Alternatively, now would be an excellent time to gather (or create) any other condiments or additional toppings.1 tablespoon Ketchup, 1 teaspoon Brown Sugar, 1 teaspoon Cider Vinegar, 1/4 teaspoon prepared Dijon or Yellow Mustard
Assemble
- Place the grilled meatloaf with the melted cheese on the warm Texas Toast. Drizzle or spread your choice of condiments, and layer on any extra desired toppings. Top with the remaining toast slice, cutting in half if desired. Enjoy!
YOUR OWN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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