Preheat the grill pan or skillet over medium-high heat for 3-5 minutes to get it hot but not smoking.

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.

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.

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.

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!