Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich

By Jessica Hylton - - Updated

This Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich is the perfect way to use up your Thanksgiving leftovers! Loaded with lots of flavour, so easy and so delicious!

A stack of vegetarian meatloaf and cranberry thanksgiving leftover sandwich slices.
Oh my gosh I have been eating Thanksgiving Leftovers ALL week. I know, wait what? You see, in food blogger world we celebrate each holiday about 2-3 times. Once to test, twice to shoot, then the actual holiday. So I’ve been doing Thanksgiving. Not only is this umm, INCREDIBLE food wise, it means I have a ton of experience with this thanksgiving leftover sandwich.

Hello post Thanksgiving day lunch and dinner.

Top down shot of open vegetarian sandwich on wood board.

Here’s the main reason I love this sandwich – I don’t have to recook anything. I don’t need any more ingredients, except two slices of bread. I just assemble, heat and enjoy. If you have a toaster oven, you could easily skip the grilled pan sandwich method. If you don’t have goat cheese, use whatever cheese you desire. No sage or basil? Skip it, or use whatever green you have. If you’re using salad greens, add them in after the sandwich is toasted.

It’s just that simple.

Three slices of vegetarian meatloaf sandwich on parchment paper.

All of the flavours in this Thanksgiving Leftover Sandwich come together so perfectly. The meatloaf and the cranberry sauce are meant for each other, and the tang of the cheese offsets the sweetness of the cranberry sauce.

The greens provide the perfect neutrality and their own subtle flavour. Of course, the vegan butter gives it that store bought sandwich taste we all love and that buttery toasted flavour too. You really can’t go wrong with this beauty.

A red baking dish containing slices of vegetarian meatloaf sandwich.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

 

Instagram Jessica in the KitchenIf you try this Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

 

MORE THANKSGIVING RECIPES

Slices of vegan meatloaf on parchment paper.

Vegan Meatloaf

This Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich is the perfect way to use up your Thanksgiving leftovers! Loaded with lots of flavour, so easy and so delicious! via https://jessicainthekitchen.com

A stack of four slices of meatloaf sandwich.

Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich

This Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich is the perfect way to use up your Thanksgiving leftovers! Loaded with lots of flavour, so easy and so delicious!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 servings
Course Lunch, Snack
Cuisine American
Ingredients

Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich

  • 2 slices whole wheat bread or bread of choice
  • 1/2 tablespoon vegan butter optional
  • 3 tablespoons cranberry sauce
  • 1 slice vegan meatloaf
  • 1 tablespoon soft vegan cheese like a vegan goat cheese or soft vegan feta
  • 1 slice vegan mozzarella cheese
  • A few slices sage/basil
  • 1/2 teaspoon fresh thyme
  • chopped parsley
Instructions

Instructions

Vegetarian Meatloaf and Cranberry Thanksgiving Leftover Sandwich

  • Butter each outer side of each slide of bread with the vegan butter.
  • Spread the inside of the slices with the cranberry, sauce.

Layering Process:

  • Crumble the meatloaf and top cranberry sauce, then the cheese, then the sage/basil, thyme and parsley. Add second slice on top.
  • In a pan over medium heat, add the sandwich. Heat through until slice is toasted and sandwich is warm. Flip and do the same for the second slice until sandwich is hot.
  • Remove, slice in half or quarters and enjoy!
NOTES
 
  1. TO MAKE IT GLUTEN FREE Just use gluten free bread! You can even make a gluten free cornbread loaf
 

Nutrition

Calories: 94kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 132mg | Potassium: 35mg | Fiber: 1g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
by Jessica

leave a comment

Recipe Rating




5 comments

  1. Quick, fuss free and delicious…seriously..what’s not love?

  2. When you said you had been having Thanksgiving for a month, I thought maybe you were from Canada! (Their Thanksgiving is in October, I think). Your pictures are so gorgeous.

  3. This sandwich looks amazing!! I absolutely love the idea of using a vegetarian meatloaf in it – I’ve never tried that before!

shares

Send this to a friend