Easy Gluten-Free Meatloaf Sandwich Recipe
A Hearty, Handheld Cheesy Time Machine Between Two Slices of Texas Toasty Gluten-Free Bread
How to Make the Best Vintage Meatloaf Sandwich
The Best Meatloaf Easy Gluten-Free Sandwich Recipe: With buttery Texas Toast, hearty meatloaf slices, and melty cheese, this recipe has everything you need for one of the best vintage sandwiches you’ll ever bite into!
If you have ever been to Wisconsin, you will undoubtedly notice that we really like our cheese. So, when thoughts turn to classic sandwiches, nothing elicits comfort-food lick-your-lips tasty, good feelings quite like a vintage meatloaf sandwich topped with ooey-gooey melty cheese to complement the meatloaf flavor!
And while, especially if you’re from the Midwest, you probably have made a meatloaf sandwich at some point in your life … ANnnd, and even though I’m sure that you’ve got this, you still might want to stick with me as I run through all the critical points for getting a great result.
How to get this recipe:
You can access The Best Meatloaf Easy Gluten-Free Sandwich digital recipe card on GfreeDeliciously.com. Once there, you can easily pin, favorite, print, or save the recipe and find the equipment, ingredients, and other resources used in making it.
Keep scrolling 👇 for a quick look at a few more of my kitchen notes and everything else needed to ensure your best success! 👩🍳
Of course, if you’re a paid pass subscriber, you can also download the PDF-formatted, 3-ring binder-ready recipe sheet to save or print, which is ready for you at the end of this post.
ICYMI—If you’re not already a subscriber to my eNews, you may have missed my LFN #33 cooking post (spoiler 🫣), in which I discuss the Meat Loaf artist's music, the food, and a surprise playlist, perfect for if you want to start rockin’ it out in the kitchen while making this recipe.
Sharing My New Meatloaf Recipe That's Got Attitude! - LFN#033
Okay, Let’s Make This Sandwich!
While many can debate the meatloaf recipe, there are undeniable truths about creating this ultimate vintage meatloaf sandwich when making it.
The Bread
First, let’s get this out of the way right up front and center. The base for this sandwich has got to be slightly sweet white bread, and it’s got to be in the shape of meatloaf, so it’s got to be Texas Toast! This is just my somewhat biased opinion. But still, this sandwich is worthy of thick-cut buttery toast to support the deliciousness of a hearty slice of meatloaf with cheese. Therefore, just as a sensible person wouldn't opt for a hotdog bun as the base for a grilled chicken sandwich, the same reasoning can be applied to propping up meatloaf in this sandwich.
If you’re having difficulty finding an affordable gluten-free version of Texas Toast, you can always make it yourself. I promise a recipe will be forthcoming, but it’s still in the final testing phase.
Then again, if you’re fresh out of Texas Toast and don’t have the time to make it yourself, you can always use your favorite sandwich bread to make this leftover meatloaf sandwich recipe. I suggest choosing a sturdy bread like gluten-free sourdough or multigrain bread to keep the sandwich from falling apart.
The Meatloaf
Of course, you’ll use leftover meatloaf made with gluten-free ingredients no matter what variation of loaf you use in this sandwich. You could skip the warming and eat it cold, but pan-grilling is best for a more gourmet version. It warms the meat while creating a nicely grilled crust on each side, elevating the sandwich to greatness. You’re looking for the meatloaf to form a light crust and warm all through to ensure the cheese melts.
Seriously, you are going to love this meatloaf sandwich!
The Cheese
Once the meatloaf is warmed, you can choose almost any cheese, depending on your preference for flavor (mild to sharp) and the optimum melting factor for making it ooey-gooey. While you want to avoid overly strong cheeses (like blue cheese) that would overpower the meatloaf’s taste, you should choose a cheese that complements the meatloaf’s flavor. Cheddar, provolone, or Swiss (grated or sliced) are all excellent choices. You can also use American cheese; even though some may overlook it initially, its incredible melting abilities make it a must-have ingredient in your kitchen, so it’s worth considering.
The Condiments
Whether you slather this sandwich with a ketchup glaze, mayonnaise (which works its usual magic), a BBQ sauce like this easy one, or this sweet, spicy sauce, homemade aioli, or dressing, adding a creamy richness to this equation is essential. As a kid, a mayo-ketchup blend with chopped pickles created somewhat of a Russian dressing-like mixture that I thought was over-the-top. As an adult, I’ve branched out (obviously my more adventurous years), adding condiments like our favorite dipping sauce, a copycat Chic-fil-A Sauce, and even bottled horseradish with ketchup that gave it kind of a cocktail sauce-type vibe that (really) didn’t do it for me. But hey, my tastes may be different from yours. You might like it, so give it a try.
Whatever sauce or dressing you use, remember that while condiments add flavor, using too much can overpower the taste and make the sandwich messy or soggy, so a moderate drizzle or smear is always best.
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The Other Stuff
For the Texas Toast—
When shopping for Texas Toast or opting for homemade, aim for slices that are ½ to ¾-inch thick. If cutting the bread yourself, a serrated knife or bread knife is ideal for cutting even slices without squishing them. Before grilling the bread, lightly apply olive oil, butter, or mayonnaise to each side and then grill-toast it. For the best results, use fresh bread to toast for the best texture—perfectly crisp on the outside and still soft on the inside.
Cut Meatloaf when it’s Cold –
Leftover meatloaf cuts best when cold, straight from the refrigerator. When slicing, cut it into roughly ½-inch thick slices using a serrated or very sharp knife with a long blade.
A Pinch of Salt and Pepper –
For whatever reason, leftovers, particularly cold ones, tend to lose some flavor from the night before. So, consider sprinkling the meatloaf with more seasoning to freshen everything up.
Preheat the Grill Pan (or Skillet)—
To eliminate the hassle and mess of an outdoor grill, I love using a grill pan to add a delicious toasty flavor and get those signature “grill-char” marks typically lacking in stove-cooked food. When preheating on medium to medium-high heat, the parallel ridges on the bottom of the pan will heat to just the right temperature to quickly achieve the perfect grilled aesthetic. Another benefit of using a grill pan is that the Texas Toast and leftover meatloaf begin to warm without needing extra oil while allowing the food to brown, resulting in a nicely golden-browned crust and crispy crunch. But if you don’t have a grill pan, don’t worry. A skillet will also work if you don’t have one; the main difference is that the flat bottom will brown the food evenly.
Be Patient—
Once you see the char grill marks on the meatloaf, reduce the heat to medium-low or lower. Now is the time to brush off the temptation to speed things up on higher heat settings. Pan-grilling low and slow will let the meatloaf warm through, then melt the cheese on top without burning.
If Your Bread is Too Big—
No worries. If your bread is larger than the meatloaf slices, grill an extra slice (or two) of meatloaf and assemble the pieces, fitting them together to fill out each sandwich. The cheese will help hold everything in place.
Toppings –
You can eat this meatloaf sandwich lean and mean, cheesing and saucing as you please. But the optional toppings are where you can create the sandwich of your dreams! All the usual hamburger fare, like lettuce, tomato, onions, pickles, jalapenos, or bacon, can be used to pack it with flavor.
You can upscale your sandwich even more with sauteed onions or mushrooms. Still, if you’re up for an entirely over-the-top meatloaf sandwich, I recommend constructing a meatloaf version of In-N-Out’s Animal Style burger by pan-grilling the meatloaf with a smear of mustard, then topping it with extra spread (aka Thousand Islands dressing), pickles, cheese, and grilled caramelized onions. YUM! 😋🍴
💭 Before you get started...
So, there you go. Now you have (almost) everything you need for one of the best vintage sandwiches you’ll ever bite into—starting with this Mom’s Meatloaf with Attitude recipe!
There’s just something about a meatloaf sandwich that magically takes me back to the Good Ole’ Days, eating like we did when I was growing up - making everything seem a little simpler and right in the world.
I bet you can’t guess what’s for dinner … And I won’t forget the cheese 🧀!
Picture the recipe step-by-step:
Would you prefer to recreate this sandwich visually, step-by-step? View the easy-to-follow photos over on the main website.
From grill-toasting the Texas Toast to assembling the sandwich with the flavorful sauce, each step will ensure your meatloaf sandwich is lip-smackingly delicious!
Easy Gluten-free Meatloaf Sandwich Recipe
Deliciously Gluten-Free + Dairy-Free, High-Protein, Nut-Free, Picky Eaters, Soy-Free, and Whole-Grain
The Best Meatloaf Easy Gluten-Free Sandwich Recipe: With buttery Texas Toast, hearty meatloaf slices, and melty cheese, this recipe has everything you need for one of the best vintage sandwiches you’ll ever bite into!
Equipment
Grill Pan or Skillet
Utensils (Heat-proof Spatula, Serrated or long-blade sharp Knife, Whisk)
Ingredients
2 slices Texas Toast (spread with olive oil, butter, or mayonnaise for grill-toasting)
1 slice of cooked leftover Meatloaf
1 to 2 slices Cheese
Ketchup Glaze (see the Kitchen Notes below), Dijon, or Yellow Mustard (optional)
Instructions
Preheat the grill pan or skillet over medium-high heat for 3-5 minutes to get it hot but not smoking.
■ Grill-toast the Bread
Spread the bread slices lightly with olive oil, butter, or mayonnaise on each side for grill-toasting the slices. Place them onto the preheated pan at an angle for 1-2 minutes on each side until you see the signature “grill-char” marks form. Set aside under a warming lamp or in a warm oven until needed.
■ Grill-Warm the Meatloaf & Cheese-It
Place a ½-inch thick meatloaf slice on the grill pan at an angle (to get those signature char-grill marks), grilling for 4-5 minutes on each side or until golden brown, lightly crusted, and toasty. Reduce the heat to low and add the cheese on the last flip. Continue warming until the cheese is melty, and remove before the edges blacken.
Meanwhile, whisk the ingredients in a small bowl as the cheese melts to make the ketchup glaze. Alternatively, now would be an excellent time to gather (or create) any other condiments or additional toppings.
■ Assemble
Place the grilled meatloaf with the melted cheese on the warm Texas Toast. Drizzle or spread your choice of condiments, and layer on any extra desired toppings. Top with the remaining toast slice, cutting in half if desired. Enjoy!
■ Serve with:
Fresh-cut fruit or veggies
Fresh Garden Salad
Dill Pickle & Chips
Bonus Recipe
Easy Ketchup Glaze:
Meatloaf loves ketchup. That’s a fact, and serving this tangy, sweet, umami-rich condiment glaze balances out the beef's richness. While ketchup is a perfect thing on its own, here’s a way to make it even better!
Ingredients
2 tablespoons Butter
1/4 cup sweet Onion, chopped
1/2 cup Ketchup*
3 tablespoons Honey
1 1/2 teaspoons fresh Lemon Juice (or substitute cider vinegar)
1 1/2 teaspoons Worcestershire sauce
Garlic Powder, Salt, and Pepper to taste (optional)
Instructions
Melt butter in a small saucepan over medium heat. Add the onion and sauté for 5 minutes or until tender and translucent. Stir in ketchup, honey, lemon juice, and Worcestershire sauce, and bring to a simmer, stirring constantly, until the sauce thickens. Season with garlic powder, salt, and pepper to taste if desired.
*For a spicier sauce, substitute 3/4 cup chili sauce for ketchup.
Enjoy the Recipe! Scroll to the end for the downloadable PDF, which you can print and save to your recipe binder.
Please let me know in the comments below if you have questions or want to tweak the recipe. I’d love to hear from you!
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