When my father-in-law came over for dinner, I would always ask him if he had any special requests. Most often, he would request meatloaf. Secretly, I think he wanted to take home leftovers to make a meatloaf sandwich for lunch or dinner the next day. He loved a meatloaf sandwich! One day, I asked him how he made his meatloaf sandwich. I was surprised to know that he made it the exact same way as my mother, fried in butter until crispy. It’s so good that way.
You can pile on pickles, ketchup and mayo, which is kind of a retro meal apparently, but I have jacked up the vintage feel of the usual leftover meatloaf sandwich. You’ll never look at leftover meatloaf the same way again after you try this updated version!
Ingredients
Bread slices
Leftover meatloaf
1 red onion, sliced
1 yellow onion, sliced
1 stick butter, divided
Balsamic vinegar
2 Tbsp. fig jam
Brie cheese, rind removed and cheese sliced
Instructions
In a nonstick skillet, heat the butter.
Add the onions and cook until caramelized about 15 minutes.
Add 2 splashes of balsamic vinegar to the pan and cook for 2 minutes. Add the fig jam to the pan. Cook and stir until the jam is melted about 2 minutes.
On a cookie sheet, lay out 6 slices of bread.
Cut a slice of meatloaf and place on each slice of bread. Place some of the onion mixture on top of the meatloaf.
Place a few strips of the brie on top of the onions.
Cap it off with another piece of bread. Heat a couple of tablespoons of butter in a clean skillet. Fry the sandwiches two at a time in the skillet. When the bread is toasted and golden, flip it to the other side and fry until that side is golden and crispy. Add some more butter to the pan as needed for each side of the sandwich.
Slice in half and enjoy with a side salad or some steak fries.
