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Oh my goodness do I love meatloaf sandwiches. It’s two comfort foods combined into one hybrid ULTIMATE comfort food. It’s MEATLOAF in a SANDWICH.

If that weren’t enough, we’re topping it with wine-glazed caramelized onions. The flavor, my friends, will bring you to your knees and make you weep.

This is great food for a picnic – it doesn’t require much prep, provided you had meatloaf for dinner last night, you can eat it without utensils, and it’s good at room temperature. 

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You will need:

4 ½ inch thick slices of meatloaf
2-4 large lettuce leaves
4 slices bread
dollop mayo
squeeze Dijon mustard
splash lemon juice
1 onion
large splash leftover wine
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Cut the onion in half pole-to-pole. Remove the skin and slice in half-moons as thinly as you can. 

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Heat a small amount of oil in a pan, then cook the onions over medium-high heat until they have softened and picked up a bit of color. After 5 or 10 minutes, splash in a few tablespoons of wine and stir. When all the wine has evaporated, cook for another minute or two stirring frequently. Remove from pan and set aside. 

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In a small bowl, mix the mayo, mustard, and lemon juice. Spread on each slice of the bread (toast the bread first if you like). Place 1 or 2 leaves of lettuce on each of 2 slices of bread, then two slices of meatloaf, then divide the onions between the two sandwiches. Top with another slice of bread. Cut in half diagonally and serve. 

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This is a super quick and easy lunch. I really like it because it has lots of deliciousness and no filler – every bite is full of the “good stuff.” It’s not like when you eat a salad and you have to ration the toppings so that there’s a bit in each bite and you don’t end up with all lettuce at the end.

I threw this together in about 10 minutes, including taking the pictures. If you have everything on hand you can be eating lunch in 5 minutes. 

You will need:
  • medium-sized avocado
  • 2 to 4 ounces of cooked salad shrimp
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey

Cut the avocado in half and remove the pit. Place the halves cut side up on a plate.


In a medium bowl, whisk the olive oil, lime juice, and honey together. If the honey isn’t whisking in well, stick the bowl (NOT the whisk) in the microwave for 10 seconds, then whisk. When the dressing has come together, dump in the shrimp and toss to coat.

Spoon the shrimp into the hollows of the avocado and pile the rest on the plate. Drizzle any dressing left in the bowl over the avocado. Sprinkle with sea salt and serve.