There’s one important thing to have when making a great meatloaf sandwich Good meatloaf…. and white bread Okay, two things meatloaf, white bread… and mayo bollocks! … three things and pickle chips Dammit! Meatloaf, in a sense, has been around since the Romans. Although with ingredients like finely chopped lamb, pine nuts, rosemary and cream, you ended up with something more “pate-like” than what we call our beloved food of the masses. It wasn’t until WWII that meatloaf truly became part of the working class American diet. Looking to help families stretch their meat rations, numerous government agencies and appliance manufacturers started a campaign to show housewives how to extend meager protein rations to feed a large family. They championed adding stale bread, leftover biscuits, potatoes and rice into minced meat, adding a healthy dose of ketchup and seasonings, and baking it off “roast-style” to create a meat dish that would be fit to grace any Sunday Dinner table. It caught on. And while they were satisfying and filling, they did something much more important. They created leftovers. Leftovers that …