Meatloaf Parmigiana Sandwich Recipe

Today’s sandwich is the hot “Meatloaf Parmigiana.” It combines sliced meatloaf, provolone and fresh mozzarella cheeses, tomato sauce, and spicy banana peppers on a crusty French loaf.

Notes: I’ll be upfront with you on this one. This isn’t a complicated recipe. It’s just a really, really good idea, and I wanted to share it with you.

If you’re anything like me, you felt a rush of excitement upon seeing the words “meatloaf” and “parmigiana” side-by-side, arranged in that particular order. It’s really not all that outrageous a leap of the imagination; chicken parm sandwiches are one of the great pillars of our civilization, perhaps second only to the meatball sub. And what’s a good meatloaf, if not a second cousin to the meatball, only bigger and wrapped in bacon?

Meatloaf Parmigiana Sandwich

Now, we’ve explored the use of leftover meatloaf as a sandwich ingredient in the past. And while I’ve certainly been known to make a basic meatloaf just to have leftovers for sandwiches, I’m not suggesting you heat up your kitchen to cook a meatloaf just in order to make this recipe. And I’m not going to bore you with yet another meatloaf recipe. You can figure that part out.

We top ours with multiple cheeses and a good red sauce, either from the freezer or storebought, before sliding it under the broiler and finishing it with the crunchy snap of some hot banana peppers, for contrast. The resulting sandwich is nothing short of a gift from heaven:

Meatloaf Parmigiana Sandwich

Meatloaf Parmigiana Sandwich
Makes one huge sandwich, enough for 2-3 people to share [sc:ziplist]


  • 12-inch slab of crusty bread, sliced lengthwise
  • 2-3 slices of leftover meatloaf
  • 1-2 slices Provolone cheese
  • 2-3 slices fresh mozzarella cheese
  • 1/2 cup marinara sauce, plus more for dunking
  • 1/4 hot pickled banana peppers

Meatloaf Parmigiana Sandwich


Assemble sandwich on a large baking sheet. Spread half of the marinara on the bottom slice of bread, followed by the sliced Provolone, then the meatloaf, then the mozzarella, then the other half of the tomato sauce. Slide both the assembled bottom and bare top slice of bread under the broiler, until cheese melts and bubbles and bread begins to brown, checking often. Remove from broiler, top with hot pickled banana peppers and top slice of bread, cut into manageable pieces, and serve with a sidecar of more sauce.

Meatloaf Parmigiana Sandwich


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. BRILLIANT! Oh man, when I saw your comment about ‘meatloaf’ and ‘parmigiana’ in that second sentence, you had me. I think cold meatloaf is my favorite thing for a sandwich and am secretly so happy that my husband doesn’t quite share my enthusiasm…which means I get it all to myself once we get to leftover stage. But i never thought of doing the sandwich parmigiana-style…now I want to go home and make a meatloaf!

  2. Yes, the juxtaposition of the words “meatloaf” and “parmigiana” did stop me in my tracks. I wasn’t visiting your blog to look for recipes – I stopped by out of curiosity because of your article on Pro Food Blogger – but I had check this one out. I think I can make my husband and teenage boys extremely happy serving this for dinner – and me too! Thanks for the great idea. Lisa

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