Who doesn’t love a good meatloaf sandwich? It’s my husband’s absolute favorite sandwich after grilled burgers. Since I had a pretty large hunk of meatloaf leftover this week, I thought I’d try this! They came out GREAT! These tasty sliders make a wonderful snack, lunch, picnic option, school lunch or tail-gate treat during football season! I used my new Slider Bun recipe and leftover Italian Meatloaf. Although any meatloaf can be used, nutritional numbers were calculated using the recipe linked below. These nutritious meatloaf sliders (check out the stats below) are suitable once you reach Atkins Phase 2 OWL grains rung of the carb ladder or Keto diets, but are not suitable for Primal-Paleo.

Many more tasty lunch and snack ideas can be at your disposal with your very own set of Jennifer Eloff’s lastest best-selling cookbooks LOW CARBING AMONG FRIENDS. Jennifer and other very talented low-carb chefs have collaborated to bring you a wealth of tasty recipes to try. You can order the complete 5-volume set or individual volumes, available in regular or coil-binding, from Amazon or direct.

DISCLAIMER: I am not paid for this book promotion. I do so just because I have all 5 volumes and they are absolutely marvelous cookbooks you’ll want to add to your lo0w-carb kitchen.

INGREDIENTS:

1 recipe my Gluten-Free Slider Buns

12 oz. leftover Meatloaf, cut into 1½ oz slices

DIRECTIONS: Make the slider buns according to that recipes’ instructions. Slightly cool the buns. Cut leftover meatloaf into 1½ oz. slices. That was about ½” thick and 2″x2″. I just cut my meatloaf square. Place 1½ oz. meatloaf between 2 pieces of bun and serve with favorite condiments nearby for self serving if desired.

NUTRITION INFO: Makes 8 sliders, each contains:

325 calories

24.2 g fat

8.25 g carbs, 5.48 g fiber, 2.77 g NET CARBS

23.1 g protein

491 mg sodium

262 mg potassium

19% RDA Vitamin B6, 128% B12, 22% copper, 48% iron, 11% magnesium, 27.4% niacin, 36% phosphorous, 21% riboflavin, 31% selenium, and 68% zinc