Why it's good the first night: Meatloaf is the beloved blue-plate special that can go in a thousand directions, whether you make it with onion soup mix or crushed Cheddar Goldfish. It's one of those meals that doesn't take very long to make but tastes as if you've been in the kitchen for hours.
Why it's even better the next day: There are people out there who make meatloaf just so they can put it on a sandwich. Such people deserve our love and admiration. Toasted sourdough and crusty ciabatta can stand up to a thick slice of last night's supper; for toppings, try sour, crunchy pickles; sharp Cheddar; and coleslaw.
Get the recipe: Meatloaf with Ricotta
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