Meatloaf Sub

Meatloaf Sub... Gooey!

I absolutely love leftovers. Eating a plate of leftovers from a gathering, party or holiday is like reliving the entire event. Some foods just taste better the next day- like lasagne, macaroni and cheese, and yellow Spanish rice- the day after it’s been made its flavor has intensified. It’s so good it can almost be eaten cold.

What was I talking about?

I know it looks like a lot of bread... but this is just right!

Meatloaf!! See- I love my leftovers! And meatloaf is no different. On the first day the meatloaf is soft in texture and the flavor is warming and comforting. But after it’s been sitting in the fridge overnight it becomes more compact and the flavor is almost bold. I decided to jam it between 2 lusciously soft slices of Italian bread and cover it with my tomato sauce and some freshly grated mozzerella (see- the sauce is super versatile!). The end result? A frickin’ masterpiece- if I do say so myself…

2 slices of meatloaf
1 loaf of italian bread, sliced in half
2-3 tbsp of tomato sauce
3-4 tbsp of mozzerella, sliced

1. Preheat the oven to 350. Slice the bread in half.  Place the bread on a baking pan, face down, and toast lightly for about 3 minutes.

2. Slice the meatloaf and shred the mozzerella while the bread is toasting in the oven.

3. Pull the lightly toasted bread out of the oven and place a slice of meatloaf on each bottom slice. Top meatloaf with sauce and put back bottom slice back in the oven for 5 minutes. Pull out, top with mozzerella and leave until the mozzerella is melted, about 5-10 minutes.

4. Assemble sandwich.

Look at all that cheese!!!

Seriously. Why are you not making this right now?