Leftover meat loaf sandwich, taken from The Food Lab, by J. Kenji Lopez-Alt.
A slice or two of meatloaf. Toss it on a foil lined broiler pan and broil until starting to crisp around the edges, about 5 minutes. Top with a slice of cheese (American, cheddar, Swiss, or Jack are recommended) and broil another minute until melted. Put on a toasted bun, top it like a hamurger.
I like mine with cheddar, onions, and pickles. I like to use the glaze en lieu of ketchup, if there is any left. If no, Whataburger spicy kerchup, which I can now find at Wal-Mart in 12 oz bottles. I have not had luck with my broiler, but have had luck with a griddle or cast iron skillet. Cook flat with just enough oil to keep from sticking, until the cut sides are browned and crispy. I butter (or mayonaise) the buns and toast them in the skillet before the meatloaf, and that is usually enough oil. You could probably even grill them, if your meatloaf will hold together. 3/4 inch to 2 inch thick slices are great. When I am in a hurry, I will eat them on a pita or flour tortilla. And Wickles spicy relish is welcome on
any sandwich I stuff in my face. Ask me some time about my almond butter and strawberry-ghost pepper jelly sandwiches...
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