Description
This recipe transforms leftover Italian meatloaf into a delicious open-faced sandwich perfect for a quick and satisfying meal. The meatloaf is initially baked with a flavorful tomato-based sauce and then paired with garlicky toasted Italian bread, topped with melted mozzarella for a comforting Italian-inspired sandwich experience.
Ingredients
Meatloaf
- 1 lb ground beef
- 1/2 medium yellow onion
- 1 clove fresh garlic
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 cup shredded Parmesan cheese
- Salt and pepper to taste
- 1 cup canned tomato sauce
- 4 tbsp tomato paste
- 4 tbsp ketchup
- 2 tbsp Worcestershire sauce
Sandwich
- 6-8 slices leftover meatloaf
- 1 loaf Italian bread
- 4 cloves fresh garlic
- 6-8 tbsp butter (softened)
- 8 slices mozzarella cheese
Instructions
- Prepare the Meatloaf: Preheat your oven to 375°F (190°C). Chop the onion finely and mince the garlic, setting both aside for later mixing.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground beef, chopped onion, and minced garlic. Sprinkle in dried thyme, basil, and oregano, then mix thoroughly using your hands for even distribution.
- Add Binders and Seasonings: Beat the egg in a small cup, then add the egg, milk, and panko breadcrumbs to the meat mixture. Stir in ketchup and Worcestershire sauce, then season lightly with salt and pepper. Finally, fold in the shredded Parmesan cheese until well combined.
- Shape and Prepare for Baking: Lightly spray a baking dish with non-stick spray. Transfer the meat mixture and shape it into a loaf. Set this aside as you prepare the sauce topping.
- Make the Tomato Sauce: In a small bowl, mix together the canned tomato sauce, tomato paste, ketchup, and Worcestershire sauce until smooth and lump-free.
- Apply Sauce and Bake: Pour half of the sauce over the meatloaf, spreading it evenly across the surface. Reserve the remaining sauce for the sandwich and store it in the refrigerator. Bake the meatloaf for 40 minutes or until an instant-read thermometer inserted into the center reaches 165°F (74°C).
- Store Leftovers: Wrap any leftover meatloaf in foil or an airtight container and refrigerate for 2-3 days.
- Prepare the Sandwich – Slice Meatloaf: Cut thick slices of the leftover meatloaf. These will be used as sandwich toppings.
- Toast the Bread: Slice the Italian bread into four pieces. Spread softened butter (1-2 tablespoons per slice) over the bread, then sprinkle minced garlic on top. Place the bread on a rimmed baking sheet, butter side up.
- Broil the Bread: Broil the bread on low heat for 3-4 minutes until golden and toasted. Watch carefully to avoid burning.
- Heat Meatloaf: While the bread is toasting, heat the meatloaf slices on a microwave-safe plate for 2-3 minutes until warm.
- Assemble the Sandwich: Once the bread is toasted, place 1-2 slices of meatloaf on each slice of bread. Spoon the reserved tomato sauce evenly over the meatloaf.
- Add Cheese and Melt: Top each sandwich with 2 slices of mozzarella cheese, slightly overlapping. Place sandwiches under the broiler for about 3 minutes until the cheese melts. Monitor closely to prevent burning.
Notes
- Use an instant-read thermometer to ensure the meatloaf is fully cooked to 165°F for safety.
- If you prefer, you can substitute ground turkey or chicken for a leaner meat option.
- The tomato sauce topping can be made ahead and stored in the refrigerator for added convenience.
- Watch the bread carefully while broiling as it can burn quickly.
- Leftover meatloaf can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
