Leftover Meatloaf: How To Blacken it and Serve with Tomato Gravy
Sneak Preview: Slice leftover meatloaf and blacken it to make a spicy sandwich or a memorable supper. Serve with tomato gravy and mashed potatoes on the side.
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Do you get tired of leftovers? Billy and I are in the “empty nest” stage. If you are recently there yourself, you know it comes with several implications.
For starters, no more hungry boys to help me eat the food experiments that happen around here. Consequently, creativity is a must with leftovers. I don’t want my husband to feel abused.
How to use leftover meatloaf to make blackened meatloaf slices:
FIRST: Chill leftover meatloaf. It makes it easier to handle.
SECOND: Wrap individual slices with plastic wrap before tossing them into a big zippered plastic bag to freeze. If I need slices for a quick weeknight meal, it’s easy to grab however many slices I need.
Any meatloaf will work as long as it doesn’t fall apart when sliced.
THIRD: Sprinkle blackening seasoning of your choice (or use Spicy Cowboy Sparkle Dust) onto each side of your slice of meatloaf. Drop slices into a scorching hot iron skillet to blacken. As soon as the meatloaf is warmed and dark on the bottom, flip and let it blacken on the reverse side.
Warning: Blackening anything results in smoke. I hope your vent hood works better than mine.
Top it off with tomato gravy:
Although delicious with barbecue sauce, I love to serve blackened meatloaf slices with Tomato Gravy, especially if I have mashed potatoes to eat with it.
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If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Blackened Leftover Meatloaf with Tomato Gravy
Ingredients
- ½ to 1- inch thick-sliced leftover meatloaf - slice when chilled
- Blackening Spice Mix or your favorite rub
- 1 16-oz can diced tomatoes
- 1 tablespoon flour
- 1 teaspoon sugar
- ¼ teaspoon salt
- Freshly ground pepper
- 1 teaspoon apple or white vinegar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1 tablespoon butter - optional
Instructions
- Preheat skillet over medium-high heat. Turn on the exhaust vent.
- Sprinkle blackening seasoning over meatloaf and press into the meat with fingers to help it stick.
- When the skillet starts to smoke a little, lay a slice of meatloaf into the skillet and allow it to brown/blacken. Since meatloaf is already cooked, this won’t take long. Flip pieces to brown the other side. Serve immediately.
Tomato Gravy
- Drain juice from tomatoes into a 1 or 2-quart Pyrex measuring cup or dish and set tomato solids still in the can aside.
- Whisk flour into tomato juice until smooth. Add remaining ingredients and whisk well. Add tomato solids and stir.
- Microwave on HIGH for 5 minutes until thickened, stopping to stir 2-3 times. Stir in butter until melted.
- At this point, your gravy will be lumpy with diced tomatoes. If you prefer a smoother gravy, use an immersion blender until sauce is the consistency you like. Or you could start out with crushed or pureed tomatoes instead of diced for a smoother sauce from the beginning.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.