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Meatloaf sandwich with Sriracha mayo

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

This meatloaf sandwich with Sriracha mayo combines the classic savory comfort food with the unique spicy bite of Sriracha sauce.

Meatloaf sandwich with Sriracha mayonnaise

FOR THE SRIRACHA MAYO
 3 tablespoons mayonnaise
 1 tablespoon Sriracha
 ½ teaspoon fresh lime juice
  soy sauce (optional)
FOR THE MEATLOAF SANDWICH
 4 hoagie rolls
 4 slices cooked meatloaf (1/2 to 3/4-inch thick slices)
 8 slices Roma tomatoes
 4 leaves leaf lettuce
FOR THE SRIRACHA MAYO
1

Prepare the Sriracha mayo
In a mixing bowl, whisk together the mayonnaise, Sriracha sauce, lime juice and soy sauce (if using). Store any extra sauce in an airtight container and refrigerate.

FOR THE MEATLOAF SANDWICH
2

Prepare the hoagie rolls
Preheat a skillet or grill pan to medium to high heat. Make a lengthwise cut into each hoagie roll, leaving the two hoagie halves connected on one side. Toast the open hoagie roll cut-side down for 3 to 5 minutes or until the roll is golden brown and the edges of the bread become crisp.

3

Assemble the meatloaf sandwiches
Spread a generous amount of the Sriracha mayonnaise on the inside of the rolls. Place a slice of meatloaf on each sandwich. Top with tomatoes and lettuce. The meatloaf can be cold or reheated and served warm. Just "shingle" the slices over each other in a baking dish or cake pan with a tablespoon or two of water, cover with foil and cook for 15 to 20 minutes in an oven set to 350 degrees F. Or as a third option, cook the meatloaf in a tablespoon of olive oil in a skillet over medium-high heat to give the meatloaf a crispy texture.

Nutrition Facts

Servings 0