- 1 jar (12 ounces) beef gravy
- 4 slices bread
- 2 teaspoons butter
- 2 teaspoons Dijon mustard
- 4 slices cooked meat loaf, warmed
- In a small saucepan, heat the gravy. Toast bread if desired; spread with butter and mustard. Top with meat loaf slices. Serve with gravy. Yield: 4 sandwiches.
Originally published as Meat Loaf Sandwiches in Quick Cooking July/August 1998, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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