Meatloaf sandwich
Common food
Photo: Wikipedia
A meatloaf sandwich is a hearty, savory creation featuring slices of seasoned ground meat loaf, often served on bread with condiments. It offers a comforting, dense texture with a rich, umami flavor, and provides a notable protein boost (11.75g per 100g) alongside its carbohydrate content.
Calorie split: 22% protein · 53% carbs · 25% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, homestyle comfort and the satisfying combination of savory meat, soft bread, and tangy or creamy condiments. It's a versatile way to enjoy leftover meatloaf in a new, handheld form.
⚠️ Watch-outs & how to enjoy it better
It can be high in sodium and saturated fat, depending on the meat used and added sauces. Those monitoring blood sugar should be mindful of the white bread and sugary ketchup often paired with it. Counteract by using whole-grain bread, choosing leaner meat, and adding fiber-rich toppings like lettuce or pickles.
Key benefits
- Good source of protein for muscle maintenance.
- Provides iron and B vitamins from the meat.
- A satisfying, calorie-dense meal for energy.
- Highly customizable with different seasonings and toppings.
🌍 Where it's eaten
💡 Did you know?
The meatloaf sandwich gained significant popularity as a way to repurpose leftovers, embodying the American ethos of frugal and hearty home cooking.
Full nutrition (USDA data · scales with serving)
| Water | 51.3 g |
| Energy | 217 kcal |
| Protein | 11.8 g |
| Total lipid (fat) | 6.2 g |
| Carbohydrate, by difference | 28.7 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 5.9 g |
| Calcium, Ca | 124 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 125 mg |
| Potassium, K | 204 mg |
| Sodium, Na | 494 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 17.8 ug |
| Vitamin C, total ascorbic acid | 0.80 mg |
| Thiamin | 0.27 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.9 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 60.0 ug |
| Folic acid | 42.0 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 89.0 ug |
| Choline, total | 37.3 mg |
| Vitamin B-12 | 0.71 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 41.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1542 ug |
| Lutein + zeaxanthin | 56.0 ug |
| Vitamin E (alpha-tocopherol) | 0.35 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.90 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 1.1 g |
| SFA 18:0 | 0.73 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.98 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 32.0 mg |
FAQ
What kind of meat is best for a meatloaf sandwich?
A blend of ground beef (for flavor) and pork (for moisture) is classic. For a leaner option, ground turkey or chicken can be used, though the texture will be lighter.
How do I keep the sandwich from getting soggy?
Let the meatloaf slice cool slightly before assembling. You can also spread a thin layer of mayonnaise or butter on the bread to create a moisture barrier, and place wet ingredients like tomatoes or pickles between the meat and the bread.
What are the best condiments for a meatloaf sandwich?
Classic choices include ketchup, mustard, mayonnaise, and pickles. For a more gourmet touch, try a tangy BBQ sauce, horseradish cream, or a slice of sharp cheddar cheese.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.17 kcal/g · 22% calories from protein · 1.3 g fiber · 5.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.