Meatloaf Grilled Cheese Melt

I nest hearty slices of meatloaf and melty cheese between crisp, buttery bread for a comforting grilled cheese sandwich with a savory twist.

Why You’ll Love This Recipe

I adore how this recipe transforms leftover or freshly baked meatloaf into a fun, gooey sandwich. The combination of savory meatloaf and melting cheese between grilled bread is both nostalgic and satisfying. It’s quick to assemble and hits all the comfort-food notes with minimal effort.

Ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sliced bread (your preferred variety)

• Leftover meatloaf, sliced

• Cheese slices (cheddar, Swiss, provolone, or mozzarella)

• Butter or mayonnaise (for spreading)

• Optional: caramelized onions, pickles, mustard, or hot sauce

Directions

1. I slice the meatloaf about ¼‑inch thick so it layers nicely in the sandwich.

2. I spread butter (or mayonnaise) on one side of each bread slice.

3. I heat a skillet over medium heat and place the bread—buttered side down.

4. I layer a slice of cheese, meatloaf slices, and another cheese slice onto the bread in the skillet.

5. I top with the second bread slice, buttered side up, and cook until the bottom is golden and crispy (about 3–4 minutes).

6. I carefully flip the sandwich and grill the other side until golden and the cheese is fully melted (another 3–4 minutes).

7. If I like, I press the sandwich gently with a spatula as it cooks to help it crisp and meld.

8. I remove it when the cheese is gooey and the meatloaf warmed through, then let it rest briefly before slicing.

Servings and timing

This recipe makes 1 sandwich per person and can be easily scaled.

• Prep time: 5 minutes

• Cook time: 8–10 minutes

• Total time: about 15 minutes

Variations

• I add caramelized onions or sautéed mushrooms inside for a savory boost.

• I spread mustard, ketchup, BBQ sauce, or hot sauce on the inside for tang and extra flavor.

• I swap out bread for Texas toast, sourdough, or rye to suit my preference.

• I use pepper jack or spicy provolone and add sliced jalapeños for a kick.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place the sandwich back in a skillet over low heat until the cheese melts and the bread crisps up again—about 4–5 minutes per side. Alternatively, I wrap it in foil and warm it in a 350 °F oven until heated through, about 10 minutes.

FAQs

Can I make this with fresh meatloaf instead of leftovers?

I absolutely can—freshly baked meatloaf works just as well. I slice it after resting and layer it warm, though it may need a minute or two more in the skillet to heat through.

What cheese melts best in this sandwich?

I find cheddar, Swiss, provolone, or mozzarella all melt beautifully. For extra gooeyness, I sometimes combine two.

Can I make it ahead for lunch?

I can prep the sandwich fully and wrap it, but I prefer grilling it fresh when ready—it’s crispier that way.

How do I prevent the bread from burning before the cheese melts?

I grill over medium heat and butter the bread evenly. If the bread browns too fast, I reduce the heat slightly.

Can I add vegetables inside the melt?

I often add spinach, arugula, sliced tomatoes, or bell peppers. I just layer them between cheese slices so they heat through without making the bread soggy.

Conclusion

I love how this Meatloaf Grilled Cheese Melt reinvents meatloaf into a gooey, handheld delight. It’s fast, comforting, versatile, and perfect any time I’m craving something filling and cheesy—especially when I have meatloaf on hand.

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