Meatloaf Sandwich Special

Name: Meatloaf Sandwich Special
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices Thick white bread; 2 slices 1-inch-thick diner meatloaf slices; 1 cup Caramelized onions; 3 tbsp Ketchup-brown sugar glaze; 1 tsp Kosher salt

Cold meatloaf with mayo, iceberg, ketchup on white bread.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 2
Level: Medium

Ingredients

2servings

Thick white bread4 slices
1-inch-thick diner meatloaf slices2 slices
Caramelized onions1 cup
Ketchup-brown sugar glaze3 tbsp
Kosher salt1 tsp

Instructions

1
Sear hard
Take a fully chilled slice of leftover meatloaf and sear it aggressively on a hot griddle in beef tallow or butter until the edges become highly crisp and caramelized.
2
Glaze & finish
Place on the bread, top with deeply browned caramelized onions and a heavy smear of the meatloaf's original sweet ketchup glaze.
3
Finish & plate
Rest briefly, plate hot, and serve with the accompaniments listed above.

Cook it safe

160°F / 71°C — Ground beef, pork, veal, and lamb, measured in the center of the thickest part.
165°F / 74°C — Leftovers and reheated dishes.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 2 of 4 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Electric griddle / flat-top

A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.