Turn those Thanksgiving turkey meatloaf leftovers into something extra special for lunch with this hearty and flavourful turkey meatloaf sandwich. Paired with melty mozzarella cheese, cranberry sauce and baby spinach, you’ll actually want leftovers just to make this turkey sandwich!
Are you one of those people who adores leftovers or could do without them? I’m definitely the former. I mean, what’s not to love about delicious leftovers sitting in your fridge just waiting to be used up?
Whenever when have leftover roast turkey, I have to make a turkey cranberry sandwich. Always. This year, instead of a whole roast turkey, I made a Thanksgiving turkey meatloaf. It’s a little less fuss, but leftovers are just as amazing.
If you are a fan of leftovers like me, then this leftover turkey meatloaf sandwich is a must try.
It takes minutes to make and seriously hits the spot for lunch. It has a whole sweet and savoury combination going on with the thick-sliced meatloaf, melty mozzarella cheese, cranberry sauce and baby spinach (ya know, for good measure). Make this leftover turkey meatloaf sandwich once, and you’ll want to make it again and again!
How To Make This Leftover Turkey Meatloaf Sandwich
Here is an overview of how to make this leftover turkey meatloaf sandwich (full details are in the recipe card below):
- Heat olive oil in a skillet, then add a slice of turkey meatloaf and cook on each side until it’s slightly golden brown on the outside and heated through.
- Sprinkle some mozzarella cheese on top of the slice of meatloaf and add 1 tablespoon of water to the skillet, then cover with a lid for just a tad to melt the cheese.
- Toast some sandwich bread and spread the mayonnaise over one side of one slice of bread, followed by a generous layer of cranberry sauce. Spread the Dijon mustard over one side of the other slice of bread.
- To assemble, top the cranberry sauce with the slice of meatloaf, then layer on some baby spinach or baby arugula. Top with the other slice of bread to form the sandwich. Now it’s time to devour!
The Cranberry Sauce
You can use store-bought cranberry sauce or homemade (whatever you have on hand or enjoy best).
When you spread the cranberry sauce onto your sandwich, ensure that you try to get more of the solid bits versus the watery portion (just so you don’t add unnecessary moisture to your meatloaf sandwich).
At times, when preparing this turkey meatloaf sandwich, instead of spreading the mayonnaise and cranberry sauce onto the bread separately, I’ve made cranberry sauce mayo.
To make the flavoured mayo, you basically mix together the mayonnaise and cranberry sauce (again, trying to get more of the solid bits, rather than the watery portion).
Though cranberry sauce mayo is yummy (and has the same ingredients), I actual prefer layering on the mayonnaise and cranberry sauce separately. The flavour of the cranberry sauce pops more for me that way (plus, the colour is just so pretty). You can try either way and see what you like best!
Tip: If you don’t have cranberry sauce, you could layer on some jam instead. Raspberry jam, for example, would be a great option.
What To Serve With It
This turkey meatloaf sandwich is quite hearty and substantial all on its own, but if you want to serve it with sides, some of my favourites are:
More Yummy Sandwiches
If you make this leftover turkey meatloaf sandwich, be sure to leave a comment below!
Leftover Thanksgiving Turkey Meatloaf Sandwich
- 1 tablespoon olive oil
- 1 slice leftover turkey meatloaf, about an inch or so thick
- ⅓ cup shredded mozzarella cheese, or cheddar, Provolone or Gouda
- 1 tablespoon water
- 2 slices sandwich bread, use your favourite sandwich bread (I love brioche here)
- 1 tablespoon mayonnaise
- 1.5 to 2 tablespoons whole-berry cranberry sauce, depending on how much you want (try to not use the watery portion)
- ½ tablespoon Dijon mustard, or yellow mustard
- baby spinach, baby arugula or baby kale, to taste
- Heat olive oil in a skillet over medium heat. Add the slice of turkey meatloaf and cook for about 3 to 5 minutes on each side until it's slightly golden brown on the outside and heated through.
- Sprinkle the mozzarella cheese on top of the slice of meatloaf. Add 1 tablespoon of water to the skillet and cover with a lid just to melt the cheese, about 30 seconds to 1 minute or so. Set the meatloaf aside on a plate while you prepare the toast.
- Toast bread to desired doneness and spread the mayonnaise over one side of one slice of bread. Spread the cranberry sauce over the mayonnaise. Spread the Dijon mustard over one side of the other slice of bread.
- To assemble the sandwich, top the cranberry sauce with the slice of meatloaf, then layer on some baby spinach or baby arugula to taste. Top with the remaining slice of bread (with the Dijon mustard side on the inside) to form the sandwich. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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