Grilled Leftover Meatloaf Sandwich Recipes

GRILLED MEATLOAF SANDWICH

Steps:

• Place the bread on work surface. Cut the bread in half horizontally; spread open. Butter cut sides of bread sparingly. Or use slices of any type of your favorite bread; butter them.
• Place 1 cheese slice on half of the bread slices, then top with the meatloaf slices; top with cheese. Top with remaining bread slices, buttered side down. Spread the outsides of the sandwiches with more softened butter. Press down on sandwiches with the palm of your hand.
• Grill the sandwiches on dual contact indoor grill for 4 to 5 minutes until bread is crisp and golden, or grill on regular griddle, turning once and pressing down with a spatula, for 7 to 9 minutes or until bread is crisp, the meatloaf is thoroughly heated, and the cheese is melted.
• Serve immediately.

MEATLOAF GRILLED CHEESE SANDWICH

Steps:

• Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
• Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
• Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

GRILLED MEATLOAF SANDWICHES

Steps:

• For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
• In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
• In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
• For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
• Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
• For the sandwiches: Preheat a grill to medium high.
• Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

LEFTOVER GRILLED CHEESY MEATLOAF SANDWICH

Steps:

• Heat grill to medium heat.
• Grill meatloaf slices 3 min. on each side or until heated through, brushing occasionally with barbecue sauce.
• Meanwhile, grill rolls, cut sides down, 30 sec. or until toasted.
• Spread rolls with mayo; fill with meatloaf, 2% Milk Singles, lettuce and tomatoes.