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The Best Meatloaf Easy Gluten-Free Sandwich Recipe

The Best Meatloaf Easy Gluten-Free Sandwich Recipe: With buttery Texas Toast, hearty meatloaf slices, and melty cheese, this recipe has everything you need for one of the best vintage sandwiches you’ll ever bite into!

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How to Make the Best Vintage Meatloaf Sandwich

A Hearty, Handheld Cheesy Time Machine Between Two Slices of Texas Toasty Gluten-Free Bread

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.

ABOUT THIS RECIPE (per serving)

Gluten FreeDairy FreeNut FreeSoy Free
Servings:  1 Sandwich
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :15 minutes
Cook Time :5 minutes
Total Time :20 minutes
Course : Dinner, Lunch, Main Course, Supper
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 318
Fat 14
Carbohydrates 42
Protein 7

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), BBQ 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 are intended to 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

For the Texas Toast—

When shopping for Texas Toast or opting for homemade, aim for slices that are ½ to ¾-inch thick. If cutting the bread yourself, a serrated knife or bread knife is ideal for cutting even slices without squishing them. Before grilling the bread, lightly apply olive oil, butter, or mayonnaise to each side and then grill-toast it. For the best results, use fresh bread to toast for the best texture that’s perfectly crisp on the outside and still soft on the inside.

Cut Meatloaf when it’s Cold –

Leftover meatloaf cuts best when cold, straight from the refrigerator. When slicing, cut it into roughly ½-inch thick slices using a serrated or very sharp knife with a long blade.

A pinch of salt and pepper –

For whatever reason, leftovers, particularly cold ones, tend to lose some flavor from the night before. So, consider sprinkling the meatloaf with more seasoning to freshen everything up.

Preheat the Grill Pan (or Skillet)—

To eliminate the hassle and mess of an outdoor grill, I love using a grill pan to add a delicious toasty flavor and get those signature “grill-char” marks that are typically lacking in stove-cooked food. When preheating on medium to medium-high heat, the parallel ridges on the bottom of the pan will heat to just the right temperature to quickly achieve the perfect grilled aesthetic. Another benefit of using a grill pan is that the Texas Toast and leftover meatloaf begin to warm without needing extra oil while allowing the food to brown, resulting in a nicely golden-browned crust and crispy crunch. But if you don’t have a grill pan, don’t worry. A skillet will also work if you don’t have one; the main difference is that the flat bottom will brown the food evenly.

Be Patient—

Once you see the char grill marks on the meatloaf, reduce the heat to medium-low or lower. Now is the time to brush off the temptation to speed things up on higher heat settings. Pan-grilling low and slow will let the meatloaf warm through, then melt the cheese on top without burning.

If Your Bread is Too Big—

No worries. If your bread is larger than the meatloaf slices, grill an extra slice (or two) of meatloaf and assemble the pieces, fitting them together to fill out each sandwich. The cheese will help hold everything in place.

Toppings –

You can eat this meatloaf sandwich lean and mean, cheesing and saucing as you please. But the optional toppings are where you can create the sandwich of your dreams! All the usual hamburger fare, like lettuce, tomato, onions, pickles, jalapenos, or bacon, can be used to pack it with flavor.
You can upscale your sandwich even more with sauteed onions or mushrooms. Still, if you’re up for an entirely over-the-top meatloaf sandwich, I recommend constructing a meatloaf version of In-N-Out’s Animal Style burger by pan-grilling the meatloaf with a smear of mustard, then topping it with extra spread (aka Thousand Islands dressing), pickles, cheese, and grilled caramelized onions. YUM! 😋🍴

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!

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.
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.
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.
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.
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.
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!
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!

🤩Hey, This looks delicious! 😋Such a simple, flavorful gluten-free dish. 🍴Definitely will be adding this recipe to my meal rotation! 🥣🌟 #glutenfree #recipe #CookingGfreeDeliciously

PIN IT! Click the red icon in the upper left corner of this picture to save this recipe on Pinterest!

💭 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!

XXO,

– Kymberley

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!

Looking for more sandwich recipes… Here are a few you might like…

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The Best Meatloaf Easy Gluten-Free Sandwich Recipe

The Best Meatloaf Easy Gluten-Free Sandwich Recipe: With buttery Texas Toast, hearty meatloaf slices, and melty cheese, this recipe has everything you need for one of the best vintage sandwiches you’ll ever bite into!
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course, Supper
Cuisine American
Servings 1 Sandwich
Calories 318 kcal

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

Add ingredients to your "Quick Access Shopping List" before ordering online.
Quick Add Ingredients to Shopping List

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!
Tried this recipe?Please consider Leaving a Review.

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YOUR OWN NOTES

Nutrition

Calories: 318kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gCholesterol: 2mgSodium: 576mgPotassium: 53mgFiber: 2gSugar: 11gVitamin A: 78IUVitamin C: 1mgCalcium: 14mgIron: 12mg
Keyword 20-Minute Meal, bread, Grilled, meatloaf, quick and easy, Sandwiches, Texas Toast, toast

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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