Photo : Claire Lower

Meatloaf is probably my favorite loaf . It’s obviously good right out of the oven, but I’m always a little more excited for the meatloaf sandwich I make the next day. I have eaten sandwiches with cold meatloaf, pan- fried meatloaf, and meatloaf that has been zapped in the microwave, but sandwiches made with waffled meatloaf are my current obsession.


One of the great things about reheating food in a waffle maker is how fast it is. By applying direct, high heat to both sides of your food, you can warm and crisp much faster than you could in a pan or oven. The other big advantage (obviously) is the little browned dimples of concentrated flavor. When you re-heat meatloaf in this manner, you create a grill-marked effect, giving you a meat loaf sandwich with backyard burger vibes.


Photo : Claire Lower

It is, like all waffled recipes, very easy to execute. Set your waffle maker on medium and, once it’s heated, place your slice of loaf on one side of the waffle maker—rather than in the center—to minimize potential fault lines. Press down gently, keeping in mind that your waffle maker may not close all the way. (Do not force it, as you may break your waffle maker, and that would be very sad.) Let the meatloaf cook until it is warmed and browned, then carefully lift it out of the waffle maker—chopsticks are good for getting in the little grooves—and place it directly onto a slice of bread, or a slice of bread that is draped with a slice of American cheese. Top with pickles, onions, or whatever you like on your meatloaf sandwich, and enjoy with a very cold, fizzy beverage. (I like my meatloaf sandwiches with Diet Coke, but any drink with bracing bubbles will do.)

