Some cooks double and triple their recipe when making meat loaf just so they can have leftovers. Sliced up cold and sandwiched between your favorite bread has long been a classic.
If you aren’t so excited about the cold slab, then you may just want to zap it in the microwave and serve warm with sides like potatoes and green veggies. Or warm up slices and top with salsa, guac and cheese.
Wanna think outside the box? Crumble leftover meat loaf in soups and chilis. Chunk it up (meatball size) and add to casseroles, quiches and egg bakes. I create what I call the “secret sandwich” which is a slice of hearty dark bread stacked with a slice of meat loaf, grated zucchini, mushrooms, sliced tomatoes, caramelized onions and finally whatever shredded cheese I have on hand. Bake it in a hot oven until the cheese is all melty and golden.