My husband requests meatloaf for dinner a lot...because he knows we'll be having this the next day. Leftover slices of meatloaf, mozzarella cheese and roasted red peppers on garlic-butter slathered sourdough bread, grilled until crisp and melty....it's wonderful, and simple. I've made it with traditional beef and with turkey meatloaf, and it's always good.
Step 1: Assemble ingredients
Cut meatloaf into 1/4 to half inch slices. If you are using a round sourdough loaf of bread, you will need 1 1/2 slices of meatloaf for each pannini. Cut mozzarella cheese into slices- it melts better than shredded, although shredded will work. Drain excess liquid off of roasted red peppers, and make sure the butter or margarine is room temperature for easy spreading. Slice the sourdough bread into slices about 1/4 inch thick ( I use the slices from the center of the loaf because they are bigger.)