WARM

Meatloaf with Honey Mustard Sauce

When I was a child, my mother would often make us meatloaf for dinner. The next day we would take the leftovers to school on white bread sandwiches with tomato sauce (actually ketchup, but we call it tomato sauce). This was an Australian staple. I first started serving meatloaf at Small World as a main dish wrapped in bacon. When we turned it into a sandwich we fried up the bacon and mixed it into the meatloaf. I could hardly serve it in the shop on white bread with tomato sauce, so we came up with a more gourmet recipe. We serve it on crunchy ciabatta with Honey Mustard Sauce (see recipe).

Ingredients

240 g (8 ½ oz) Classic Meatloaf (see recipe), cut into 1 cm (½ inch) thick slices

4 tablespoons Honey Mustard Sauce (see recipe)

2 handfuls baby-leaf lettuce

1 large tomato, sliced

salt and black pepper

Method

Preheat the oven to 175°C (350°F). Heat the meatloaf slices in the oven for 10 minutes. Slice the bread in half and spread both sides with the honey mustard. Pile the lettuce, then the tomato slices, on one half, and season with some salt and black pepper. Arrange two slices of the warm meatloaf on top. Close the sandwich and serve immediately.