No More Bland Meatloaf Sandwiches: This Simple Step Gives You More Flavor

Meatloaf is a classic dinner that usually leaves leftovers, which are great for stretching into other meals. The meatloaf sandwich is one such option, straightforward in its preparation and flavor. If you're tired of eating cold meatloaf and mayonnaise on white bread, bring in the heat for a heartier taste by pan-frying your sliced meatloaf to get the delicious crispiness of browned meat for an easy sandwich upgrade.

The trick to pan-frying meatloaf is to get the pan and the oil up to medium heat before placing the meat in. By doing this, the cooking process starts as soon as the meatloaf hits the pan, causing the surface to brown quickly through the Maillard reaction. This chemical reaction transforms the meat's sugars and amino acids to create flavor compounds that add complexity and depth. Once your sliced meatloaf develops that crunchy surface, it's ready for action. If you're adding cheese to your sandwich, this is where you put the slices or grated cheese on top of the meatloaf to let it melt.

A great sandwich can only start with quality meatloaf, so watch out for common meatloaf mistakes that prevent you from having easily workable leftovers. Meatloaf develops a firmer texture perfect for sandwiches when refrigerated. However, you may end up with crumbly meat if you don't knead it enough or introduce too much moisture. Use tomato paste in the ground meat instead of sauce, and fire up the stand mixer on a low setting to knead the meat so the proteins bind together without overmixing.

There are a plethora of ways to customize a meatloaf sandwich. The same is true for this pan-fried variety. A thick, sturdy bread, such as sourdough, works best, especially when toasted. If you prefer to stick to the traditional white bread, toast a few pieces so they hold up better. Swap out mayonnaise for a savory condiment, such as ketchup, barbecue sauce, or even brown gravy. Dijon mustard is also a fairly popular condiment for meatloaf sandwiches, and is sometimes combined with other sauces. Any cheese that melts well works in this dish, but you can also use a cheese spread, such as pimiento.

Add toppings, including caramelized or raw onions, lettuce, mushrooms, pickles, or horseradish. A scoop of vinegar-based coleslaw provides a zing of acidity while keeping the ingredients simple. Your meatloaf may already have vegetable mix-ins, such as peppers or onions, so don't overload on the toppings in this case. The meatloaf's flavor should be able to stand on its own with the toppings as a complement. No matter which ingredients you choose, pan-frying your meatloaf is the way to go for tender meat with a crispy exterior.