Put that leftover meatloaf to good use with these absolutely scrumptious meatloaf sliders! With plenty of melty cheddar cheese, peppery arugula and crunchy potato chips, these homemade sliders are a cinch to put together and disappear just as fast!
Man oh man. Cheesy meatloaf. Well, cheesy meatloaf on buttery brioche slider buns with arugula and kettle potato chips. I mean, c’mon.
I’ve been making meatloaf a whole lot lately (you may remember a ground chicken meatloaf I shared a little while back).
There’s something about meatloaf. I mean, on its own it’s quite delicious, but leftovers are just as good (plus, there are so many delicious uses for it … I’m looking at you meatloaf sandwich). And, today it’s no exception. Sliders are where it’s at. You’ll want to make meatloaf just to whip these up. Seriously.
When the cheesy meatloaf slices heat up, the cheese gets all melty and gets a little crispy around the edges. Plus, potato chips on a sandwich? Have you ever tried? Talk about adding tons of crunch and flavour. And, when you think about it, it’s not that odd. I mean, potato chips are a popular pairing with sandwiches, so why not put the potato chips on the sandwich?
There’s absolutely nothing complicated here. I mean, it’s meatloaf, it’s mini sandwiches. But, as I’ve said before, food doesn’t have to be complicated to taste good. And, for the most part, I think that’s how it should be most times anyway.
How Many Slices of Meatloaf Do I Need?
Generally speaking, I find that one slice of meatloaf is sufficient for two sliders. So, if you have 12 sliders, for example, 6 slices of meatloaf should be good.
Basically, use enough slices of leftover meatloaf to cover the slider buns (i.e. don’t cheap out on the meat. Ha!). But, you get what I’m sayin’.
How To Make Leftover Meatloaf Sliders
Here’s an overview of how to make meatloaf sliders (refer to the recipe card below for full ingredients and instructions):
- Line a sheet pan with parchment paper (you’ll seriously thank yourself for doing this because it’ll make cleanup that much easier). Place your sliced leftover meatloaf on there and generously cover each slice with lots of shredded cheddar cheese. Bake until the meatloaf has heated through and the cheese is nice and melty, then try to control yourself and not dig in before the sliders are made (that’s what I have to do anyway, LOL).
- Cut your slider buns in half horizontally so you have a bottom half and a top half (make sure you leave the individual buns in tact for now). Spread mayo over the cut side of the bottom buns, then spread mustard over the cut side of the top buns. Set the top buns aside, but place the cheesy meatloaf slices on top of the bottom buns.
- Distribute the arugula among the sliders, then top with the potato chips.
- Place the top buns over top to form your sliders, then use a serrated knife to cut out individual sandwiches. There ya have it, easy meatloaf sliders!
What To Serve With Them
Tips and Variations
- I didn’t toast the slider buns but if you prefer them toasted, go for it! You can place them on a sheet pan in a 350 degree Fahrenheit oven for about 10 minutes or until golden brown, toasty and done to how you like them.
- I used mayonnaise and mustard as the sandwich condiments. You can pretty much mix things up if you prefer by using, for example, barbecue sauce, hot sauce, or a spicy mayo.
- I highly recommend a super crunchy potato chip here so they maintain their crunch for a bit. If you use something a little more fragile, they will get soggy quicker. Having said that, even crunchy potato chips will eventually get soggy, so whip these up, then devour.
- I’ve made these leftover meatloaf sliders with coleslaw instead of baby arugula and they were equally as delish. Baby spinach or your favourite variety of lettuce would also work.
More Cheesy Sandwiches
- Chicken Pesto Grilled Cheese Sandwich
- Pickle Grilled Cheese Sandwich
- Grilled PB & J Sandwich With Cheese
If you try these leftover meatloaf sliders, be sure to leave a comment below!
Leftover Meatloaf Sliders
- 6 slices leftover meatloaf, each slice about 1-inch thick (See "Notes" below)
- 6 ounces shredded cheddar cheese, about 1.5 cups
- 12 brioche slider buns, I used two packs of six
- ⅓ cup mayonnaise, approximately
- ¼ cup yellow mustard, approximately
- 2 handfuls baby arugula
- 1.5 to 2 cups kettle potato chips, depending on how much crunch you want (use whatever flavour you like best)
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Place the slices of meatloaf onto the sheet pan in a single layer and distribute the cheddar cheese among all 6 slices. Bake for 15 minutes or until the meatloaf has heated through and the cheese is melty.
- Cut the slider buns in half horizonally (so you have a bottom half and a top half, leaving the individual buns intact).
- Spread the mayonnise over the cut side of the bottom buns, then spread the mustard over the cut side of the top buns.
- Place the slices of cheesy meatloaf onto the bottom slider buns (a slice will generally cover two sliders). Distribute the arugula and potato chips over top, then top with the top buns (with the mustard side on the inside) to form the sliders.
- Using a serrated knife, cut out individual sliders. Serve immediately while the chips are still nice and crunchy. Enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!