Best Leftover Italian Meatloaf Open-faced Sandwich

Best Leftover Italian Meatloaf Open-faced Sandwich

Why You Should Give This Recipe a Try

Meatloaf. It sounds so old-fashioned, so much like something people don’t eat anymore. I used to think the same thing – which is why I challenged myself to create a meatloaf that was both moist and flavorful. After a few experiments, I finally landed on my new favorite meatloaf recipe: Italian meatloaf with a tangy tomato sauce topping. This is a truly moist and tasty meatloaf that is nothing like what you’d find in a school cafeteria. My next challenge was to find a leftover meatloaf recipe. Somehow, reheating meatloaf leftovers in the microwave just didn’t sound appealing, and with a little thought and some more experimenting, I came to the conclusion that an open-faced sandwich would be a great use  of my leftovers. This Best Leftover Italian Meatloaf Open-faced Sandwich features a thick slice of meatloaf, easy homemade garlic bread, more of the tangy sauce and slices of  gooey mozzarella. amazing open-faced sandwich with garlic bread, more tangy sauce, and gooey mozzarella? Ready in well under 30 minutes, this is the perfect hearty sandwich comfort food. Best of all, it checks the boxes of quick, easy, and delicious. It is a super quick dinner the whole family can enjoy!

Some of the best features of this recipe:

Two recipes in one! The first part makes the meatloaf, the second the leftover meatloaf sandwich.

A super moist meatloaf thanks to a mix of panko, milk, and egg.

Flavorful! With garlic, onion, and Italian herbs, this isn’t a flavorless mound of ground meat like so many of my meatloaf experiences.

A tangy tomato sauce topping similar to the sauce on sloppy joes poured over both the meatloaf and the open-faced hot meatloaf sandwich.

A thick slice of easy to make garlic bread serves as the sandwich base.

Gooey cheese! Slices of mozzarella are melted over the sauce and meat combo.

Best Leftover Italian Meatloaf Open-faced Sandwich, like all my recipes, is easy to make and requires no special cooking techniques or tools, and all of the ingredients are easily found in most grocery stores.

Happy cooking!

Recipe Ingredients

Meatloaf:

1 lb lean ground beef

1/2 medium yellow onion

1 clove fresh garlic

1/2 cup panko

1/4 cup milk

1 large egg

1/2 tsp dried basil

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 cup shredded Parmesan cheese

2 tbsp ketchup

1 tbsp Worcestershire sauce

salt and pepper

Sauce (1/2 for the meatloaf, 1/2 for the sandwich):

1 cup canned tomato sauce

4 tbsp tomato paste

4 tbsp ketchup

2 tbsp Worcestershire sauce

Sandwich:

6-8 slices leftover meatloaf

One loaf of Italian bread

4 cloves of garlic

6-8 tbsp of butter, softened

8 slices of mozzarella cheese

Helpful Tools

• Sharp knife
• Cutting board
• Large mixing bowl
• Small bowl
• Baking dish – 9×13
• Rimmed baking sheet
• Microwave safe plate

Ingredient Notes

I like to use 90/10 ground beef to keep the meatloaf from being too greasy.

There is some flexibility in the bread that you use as the base of your open faced sandwich. Basically, you want a hearty, somewhat thick white bread. I find Italian bread works perfectly, but you could use half of a kaiser roll as well. Baguettes are too narrow to hold a thick slice of meatloaf, and other slices of bread may be too thin. Remember, hearty white bread works best.

Don’t have thyme, oregano, and basil? You can use 1 1/2 tsp of Italian seasoning instead.

Step-by-Step Instructions

Make the meatloaf

1. Preheat the oven to 375 degrees.

2. Chop the onion and set it aside.

3. Mince the garlic and set it aside.

4. Place the ground beef in a large mixing bowl.

5. Add the onion and garlic to the ground beef.

6. Sprinkle the thyme, basil, and oregano over the beef and combine everything. Using your hands is the most practical way to do this.

7. Beat the egg in small cup.

8. Add the milk, panko, and beaten egg to the ground beef mixture and mix to combine.

9. Pour in the ketchup and Worcestershire sauce. Lightly sprinkle with salt and black pepper. Mix to combine.

10. Add in the Parmesan and combine.

11. Lightly spray the baking dish with non-stick cooking spray.

12. Place the beef mixture in the prepared pan and form it into a loaf/log shape. Set aside while you prepare the tomato sauce topping. 

13. Prepare the sauce by mixing together the tomato sauce, tomato paste, ketchup, and Worcestershire sauce in a small bowl. Be sure to stir in the tomato paste until there are no lumps.

14. Pour HALF of the sauce over the meatloaf and smooth it out so the entire surface is covered. Reserve the rest of the sauce for the sandwich. Place the sauce in an airtight container in the fridge until ready to use.

15. Bake for 40 minutes. The meatloaf is cooked when an instant read thermometer inserted into the center reads 165 degrees F.

16. Wrap leftover meatloaf in aluminum foil or place in an airtight container in the fridge for 2-3 days.

Once you have had a chance to enjoy a meatloaf dinner, it is time to make leftover meatloaf sandwiches.

17. Cut thick slices of meatloaf. Set aside.

18. Slice the Italian bread into four pieces. You will be making an open faced sandwich, so you will only use one slice of bread per sandwich.

19. Mince the garlic. Set aside.

20. Spread 1-2 tbsp of butter per piece of bread.

21. Sprinkle minced garlic over the buttered surface of bread.

22. Place the bread on a rimmed baking sheet, butter side up.

23. Broil on low for 3-4 minutes until golden. Make sure to watch the bread carefully as it will go from uncooked to burned very quickly!

24. While the bread is toasting, place the meatloaf on a microwave safe plate and cook until heated, 2-3 minutes.

25. When the bread is ready, place 1-2 slices of meatloaf on top. 

26. Spoon the reserved sauce equally over the meatloaf slices. 

27. Top each sandwich with 2 slices of mozzarella. Each slice of cheese should overlap slightly.

28. Place the sandwich under the broiler until the cheese is melted, about 3 minutes. Again, keep an eye on its progress to avoid burning.

Check out the printable recipe card below to get step-by-step directions for Best Leftover Italian Meatloaf Open-faced Sandwich.

Storage

Meatloaf sandwiches are best when eaten immediately.

Store the leftover meatloaf in an airtight container, or wrapped in aluminum foil, in the fridge for 2-3 days.

Tips & Tricks

Don’t feel like eating meatloaf twice in one week? You can cut the leftovers into slices and freeze them. It is a great option for meal planning as well! Wrap each slice individually in foil or plastic wrap and place them into a freezer bag. This is one of those great ideas for meal prep!

FAQs

What can you serve with Best Leftover Italian Meatloaf Open-faced Sandwich?

This sandwich is really hearty and an entire meal on its own, but you can pair it with something light and fresh like a green salad.

Can you change the toppings on the sandwich?

This sandwich is certainly open to your adding some of your favorite toppings. Instead of the sauce and cheese, for example, you can sauté some onions and mushrooms and add those to some melted Swiss cheese.

Can you make this a full sandwich?

​If you wish to make a full sandwich, make an extra slice of garlic bread to top each. Prepare the garlic bread all of the garlic bread at once, then set aside one slice per sandwich while you heat the rest of the sandwich. Top with the second slice of meatloaf once the cheese is melted. It is a lot like meatball parm with leftover meatloaf in place of meatballs.

This quick and easy recipe will surely be a family favorite. Why not try some dinner recipes as well?

Spinach and Ricotta Stuffed Shells

Easy Spinach Quiche with Store Bought Crust