Leftover Meatloaf Sandwiches Recipe

Last Updated on May 6, 2022 by Anne-Marie

This leftover meatloaf sandwich recipe is made with gluten-free crackers and green beans. It’s the best meatloaf sandwich recipe you’ll ever try!

A leftover meatloaf sandwich on a wooden cutting board.

Why this recipe works

There’s nothing better than meatloaf sandwiches made with homemade meatloaf slices. So good!

There’s no need to reheat the meatloaf, so it’s a terrific quick lunch recipe.

And it’s perfect for taking to work, school, or anywhere you’re on the go. (So much better than peanut butter and jelly sandwiches!)

If you want a hot meatloaf sandwich, place the sandwich in a small skillet to heat it up. Or grill the cold slice of meatloaf in a pan for a few minutes and toast the bread.

You can also add a slice of cheese and make it like a grilled cheese sandwich with meatloaf. YUM!

Check out the 27 Best Side Dishes to Serve with Meatloaf

A meatloaf sandwich on a plate with more sandwiches and condiments on a cutting board in the background.

Ingredients

Double the recipe and make two meatloaves at a time. Freeze one for later!

For the meatloaf:

  • ground chuck (80% lean, 20% fat)
  • gluten-free crackers
  • green beans
  • minced red onion
  • garlic cloves, minced
  • eggs
  • ketchup
  • Worcestershire sauce

For the sandwiches:

  • Slices gluten-free bread
  • Ketchup or barbecue sauce

How to make the meatloaf

  1. Preheat the oven to 375 degrees F.
  2. Line a 9” x 5” meatloaf pan with foil. Set aside.
  3. Combine all ingredients in a large bowl, except 1/2 cup of the crushed gluten-free crackers. Mix with hands or a potato masher until all ingredients are well combined.
  4. Place meatloaf ingredients into the pan. Pat down evenly.
  5. Spread the 1/2 cup of crushed gluten-free crackers evenly on top of the meatloaf and press down into the loaf.
  6. Place the meatloaf pan on a baking sheet. Then place it into the oven.
  7. Bake at 375 degrees F for 45 to 50 minutes.
  8. Remove from the oven. If eating hot, let sit for 10 to 15 minutes. Gently remove the meatloaf by lifting up the aluminum foil. Peel foil off of meatloaf, cut into slices, and serve.

How to make a meatloaf sandwich

  1. If serving meatloaf for sandwiches, remove the pan from the oven. Let the meatloaf cool in the pan before placing it in the refrigerator for several hours or overnight.
  2. Remove pan from refrigerator. Gently remove the meatloaf by lifting up on the aluminum foil. Peel foil off of meatloaf, and cut into slices.
  3. Spread ketchup or barbecue sauce on slices of gluten-free bread. Place the meatloaf between the two slices. Cut in half and serve.
Closeup of a stack of meatloaf sandwiches on a wooden cutting board.

FAQs

Why does my meatloaf recipe fall apart?

Meatloaf recipes can fall apart for a few reasons.

Not enough fat in the meat

For ground beef, use a meat-to-fat ratio of at least 80/20 or 70/30.

If you only buy super lean beef, you can add some ground pork to the mixture. Since pork is fattier than beef, use a 90/10 beef to pork ratio.

If you use ground turkey, use 80/20 or 70/30.

Not enough other binders

This recipe uses gluten-free crackers, eggs, and vegetables as binders.

Many of my favorite meatloaf recipes use binder ingredients like:

Closeup of a stack of meatloaf sandwiches on a white plate.

What kind of bread?

Cold meatloaf is lovely on just about any kind of bread you can imagine: whole wheat, white bread, gluten-free, a toasted slice of sourdough, Hawaiian, brioche, or rye.

Try using leftover hamburger buns. The sky’s the limit when making the perfect meatloaf sandwich!

What kind of toppings?

You can add the following:

  • ketchup
  • mustard
  • hot sauce (I use a sriracha-ketchup sauce in my Mashed Potato Stuffed Meatloaf)
  • barbecue sauce
  • ranch dressing
  • apple butter
  • sliced red onions
  • dill pickle
  • a cheese slice (try gruyere cheese, American cheese, Swiss, slice cheddar cheese, mozzarella cheese, etc.)
  • lettuce and tomatoes

Closeup of a stack of meatloaf sandwiches on a wooden cutting board.

Substitutions

Worcestershire sauce

If you’re allergic to anchovies or shellfish, omit the Worcestershire sauce and substitute tamari sauce, a gluten-free soy sauce.

Vegetables

I used green beans, but you could try broccoli, carrots, or mixed vegetables, too.

Like in my Easy Layered Taco Salad Recipe, I find if you put the vegetables in with all the other food, the kids will eat it up!

Best meatloaf pans

So your meatloaf drains as it cooks, use a Wilton Perfect Results 2 Piece Meatloaf Pan. I love how this set works to drain off the grease.

You can still line the pan with aluminum foil. Just cut a few slits in it.

(Make sure to place the meatloaf pan on a lined baking sheet to catch the grease!)

Overhead shot of meatloaf sandwiches, meatloaf, ketchup, and glasses of milk on a wooden cutting board.

How to make a meatloaf sandwich that doesn’t get soggy

To avoid having soggy meatloaf sandwiches in your kids’ school lunch, put their condiments (ketchup, BBQ sauce, etc.) in a separate container.

Then they can add the sauce just before eating their leftover meatloaf sandwich. (Obviously, this is for the older kids who can handle this independently at school.)

Another great way to avoid a soggy meatloaf sandwich is to add the condiment directly to the meatloaf. Then place a layer of cheese and/or lettuce between the meatloaf and bread.

This stops the ketchup (or other meatloaf condiments) from making the bread squishy and gross.

Did you know that keto-friendly meatloaf recipes use almond flour as a binder?

Yield: 8 SERVINGS

Leftover Meatloaf Sandwiches Recipe

Leftover Meatloaf Sandwiches Recipe

This leftover meatloaf sandwich recipe is made with gluten-free crackers and green beans. It’s the best meatloaf sandwich recipe you’ll ever try!

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients

For the meatloaf:

  • 2 pounds ground chuck (80% lean, 20% fat)
  • 1 1/2 cups gluten free crackers
  • 1 cup frozen green beans, defrosted
  • 1 cup minced red onion
  • 2 garlic cloves, minced
  • 2 eggs
  • 1/2 cup ketchup
  • 1 teaspoon Worcestershire sauce

For the sandwiches:

  • Slices gluten free bread
  • Ketchup or barbecue sauce

Instructions

For the meatloaf:

  1. Preheat oven to 375 degrees F.
  2. Line a 9” x 5” meatloaf pan with foil. Set aside.
  3. Combine all ingredients – except 1/2 cup of the crushed gluten-free crackers – in a bowl. Mix with hands or a potato masher until all ingredients are well combined.
  4. Place meatloaf ingredients into the pan. Pat down evenly.
  5. Spread the 1/2 cup of crushed gluten-free crackers evenly on top of the meatloaf and press down into the loaf.
  6. Place a meatloaf pan on top of a baking sheet and place into the oven.
  7. Bake at 375 degrees F for 45 to 50 minutes.
  8. Remove from the oven. If eating hot, let sit for 10 to 15 minutes. Gently remove the meatloaf by lifting up on the aluminum foil. Peel foil off of meatloaf, cut into slices, and serve.

For the sandwiches:

  1. If serving meatloaf for sandwiches, remove the pan from the oven and let the meatloaf cool in the pan for a while before placing it in the refrigerator for several hours or overnight.
  2. Remove pan from refrigerator. Gently remove the meatloaf by lifting up on the aluminum foil. Peel foil off of meatloaf, cut into slices.
  3. Spread ketchup or barbecue sauce on slices of gluten-free bread. Place meatloaf between two slices. Cut in half and serve.

Nutrition Information:

Yield:

8

Serving Size:

1 sandwich

Amount Per Serving: Calories: 431Total Fat: 24gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 147mgSodium: 417mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 34g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

2 thoughts on “Leftover Meatloaf Sandwiches Recipe

  1. Laura S

    I Love Meatloaf. I don’t use the typical Meatloaf pans I use a Broiler pan. Any grease/fluid easily flows to the bottom pan.

    Reply

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