The world is a vastly different place than when I made my sabbatical announcement a few
short ridiculous months ago. I hope all of you are staying safe, healthy, and socially distanced in this unprecedented time. Like many of you, I’m sure, I am focusing some of my energy into the kitchen, treating myself to nice breakfasts and lunches I wouldn’t normally have time for when working in the office. I haven’t yet jumped on the sourdough bandwagon…but there’s still time. So much time.
Amongst the creative endeavors I find myself craving soul comforts: long runs, blueberry pancakes, quiet mornings with coffee, ice cream for dessert, and post-dinner walks with M. Comfort food is an easy way to feel more grounded in times of turmoil and no better time than now to really cozy up your lunches and dinners. In light of that, in addition to it being National Grilled Cheese Month, I’m sharing one of my favorites.
Meatloaf is a staple entree in our household and the reason I don’t have a recipe on here is because M is nearly always the one that makes it! Also, honestly, because it’s not that photogenic. If you don’t have a go-to recipe, I’ve put ours in the notes.2 In any case, this is an excellent way to use up leftovers but it’s also a sure-fire excuse for making one in the first place. Treat yourself to a delightful cozy experience and make one tonight.
Crispy bread and melty cheese envelope comforting meatloaf, lightly accented by your favorite condiments. I like to use a fancy mustard and a little mayo, but if you are a ketchup person I don’t judge. Switch it up by going fusion with different condiments and cheeses and you can make this meal as low-key or extravagant as you need right now. Sunday is National Grilled Cheese Day, in case you want to start a new Easter tradition. Either way, I promise it’ll make a cozy addition to your evening.
Meatloaf Grilled Cheese
Makes 1 sandwich
1 Tbsp olive oil (garlic infused, if you have it!)
2 slices bread (I like to use sourdough)
condiments, to taste
thinly sliced cheddar, enough for both bread slices
1-2 slices leftover meatloaf, thickness to taste
condiment ideas, optional but recommended
- Add olive oil to a medium-large pan (big enough to fit bread side-by-side, and heat over medium-low.
- Spread bread slices with condiments of choice.1
- Arrange cheese atop your condiment-laden bread.
- If you don’t have a microwave, add your meatloaf to one slice.
- When the oil is hot, add both slices of bread to your pan and cover with a lid, then cook until cheese is melty and bread is golden. Reduce heat if bread is browning too fast.
- If you do have a microwave, heat your meatloaf separately now, then add to one slice.
- Top with the other slice, cheese side down (duh) then flip and cook for an additional 30-seconds.
- Enjoy immediately, sliced in half and served with a side of veggies, if you like.
1 I like to do mayo on one side and a fancy mustard on the other; M prefers a mayo/spicy mustard mix + ketchup. Also a great spot for a dash of chimichurri sauce, teriyaki sauce, or whatever fusion situation you can dream up.
2 In a medium bowl, combine: 1-1.5lbs ground venison (or beef), 1 egg, 3/4 cup oats, 1 cup canned tomato sauce, 1/4 cup finely diced onion, and herbs to taste. Coat a glass loaf pan with nonstick spray and bake at 350 degrees Fahrenheit for 55 minutes. Carefully pour off excess liquid and allow to cool 5-10 minutes before slicing.