Ingredients

• 1 (15 oz) fully cooked meatloaf
• 8 slices Bakery sandwich bread
• 8 thin slices mozzarella cheese
• 8 teaspoons pizza sauce (+ additional, optional for serving)
• 2 tablespoon light mayonnaise
• 1 tablespoon grated reduced-fat Parmesan-style topping
• 1 teaspoon Italian seasoning

Steps

1. Preheat 2-sided tabletop grill. Remove meatloaf from packaging. (Remove gravy and discard or save for another use. Be sure to have meatloaf as dry as possible to avoid making sandwiches soggy.) Cut evenly into 8 slices and return to tray. Microwave on HIGH 3 minutes or until warm.
2. Assemble sandwiches in this order: 1 slice bread, 1 slice mozzarella cheese, 2 teaspoons pizza sauce, 2 slices meatloaf, 1 slice mozzarella cheese, and 1 slice bread.
3. Combine mayonnaise, Parmesan cheese, and seasoning in small bowl. Spread one-half mixture over 1 side of sandwiches. Place sandwiches coated-side down on grill, then coat tops with remaining half mayonnaise mixture and close grill. Grill 3–4 minutes until bread is golden, cheese is melted, and meatloaf is 165°F. Serve with additional warmed pizza sauce, if using.

Ingredients

• ½ seedless cucumber
• 1 bag baby spinach (5–6 oz)
• 1 cup grape tomatoes
• ¼ cup Italian salad dressing

Steps

1. Cut cucumber into thin slices. Place cucumbers and spinach in salad bowl.
2. Add tomatoes and dressing; toss to coat. Serve.