While I do have affection for meatloaf, I personally see a freshly baked meatloaf as a vehicle for producing left over meatloaf. Left over meatloaf, cold and sliced (generously thick), may be considered, by some, unappetizing. Some people, like my wife, have issues with leftovers. Please reserve your judgment until you have tried it between two slices of bread (I would go a lighter type of bread, perhaps a mild multigrain in lieu of any kind of rye or pumpernickel) with yellow - yes, you heard me, yellow mustard. Of course, that said, a nice country grainy white wine mustard is really nice too! I believe it's the tartness that is the key and the reason that regular Dijon just doesn't cut it.
Now, with some introspection, and complete outward honesty, I cannot be sure that the meatloaf as a vehicle for left over meatloaf, and more specifically meatloaf sandwiches, isn't actually a vehicle for mustard. I do love mustard.
Brilliant! I couldn't have put it better myself (except for the mustard thing, I know I love meatloaf)
Anyway, for you further enjoyment, here are a couple of photos of a meatloaf sandwich I made a little while ago.