Blackened Leftover Meatloaf with Microwave Tomato Gravy
Sneak Preview: This recipe turns leftover meatloaf into blackened slices with big flavor. Serve with microwave tomato gravy and mashed potatoes—or stuff into a sandwich bun for a Cajun-style leftover meal.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
I’ve been singing the praises of the microwave since the 1980s—back when I was doing microwave schools and convincing people it could do more than warm up leftovers. Decades later, it’s still one of my favorite tools in the kitchen, especially when I’m cooking for two.
This blackened leftover meatloaf with microwave tomato gravy is a good example. It’s fast, flavorful, and turns yesterday’s dinner into something worth serving again.
What Makes This One Worth Sharing
- Gives leftovers a bold, flavorful twist without baking again
- Uses the microwave for fast, lump-free tomato gravy
- Easy to scale—cook just one or two slices at a time
Ingredients and Substitutions
- LEFTOVER MEATLOAF – Any firm, sliceable meatloaf works—beef, pork, turkey, or a mix.
- BLACKENING SEASONING – Also called Cajun seasoning. Choose one with the heat level you prefer, or make your own blackening spice mix at home using pantry staples.
- DICED TOMATOES – Canned tomatoes (with juice) form the base of the gravy. Crushed or pureed will yield a smoother sauce.
- VINEGAR – Apple cider, white, or balsamic all work—adds brightness.
- WORCESTERSHIRE SAUCE – Adds umami depth and enhances the savory flavor.
How to Make Blackened Meatloaf
➊ Chill slices so they stay firm.
➋ Season both sides with Cajun or blackening spice.
➌ Sear in dry skillet until both sides are blackened.
How to Make Microwave Tomato Gravy
➊ Drain tomatoes and reserve solids.
➋ Whisk flour into juice with remaining ingredients.
➌ Microwave 5 minutes, stirring 2–3 times.
➍ Stir in butter; blend if smoother gravy is preferred.
?Tips That Make a Difference
- If your Cajun seasoning is too spicy, mix it with a little paprika or brown sugar to tame the heat without losing flavor.
- For smoother tomato gravy, use crushed or pureed canned tomatoes—or blend the finished sauce with an immersion blender.
- If you’re using a cast iron skillet, blackening meatloaf can get smoky fast. Turn on the exhaust fan or crack a window before you start—and keep a splatter screen handy to cut down on cleanup.
Serving Suggestions
Blackened meatloaf is flavorful enough to serve on its own with mashed potatoes and tomato gravy, but it’s also great tucked into a sandwich bun with lettuce, tomato, and a little extra sauce. Try it on bread machine hamburger buns or 7-grain sandwich rolls for a leftover lunch that doesn’t feel like one.
Blackened Leftover Meatloaf with Microwave Tomato Gravy
Video
Ingredients
Blackened Meatloaf
- 1/2 to 1-inch thick-sliced leftover meatloaf slice when chilled
- Blackening Spice Mix or your favorite Cajun rub
Tomato Gravy
- 1 16-oz can diced tomatoes
- 1 tablespoon all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon sea or table salt
- Freshly ground pepper
- 1 teaspoon apple or white vinegar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1 tablespoon butter optional
Instructions
Blackened Meatloaf
- Preheat the skillet over medium-high heat. Turn on the vent.
- Sprinkle Blackening Spice Mix or your favorite Cajun rub on both sides of cold 1/2 to 1-inch thick-sliced leftover meatloaf and press lightly.
- When the skillet smokes, add slices and sear until blackened on both sides. Serve hot.
Tomato Gravy
- Drain juice from 1 16-oz can diced tomatoes into a 1- or 2-quart Pyrex cup.
- Whisk in 1 tablespoon all-purpose flour, until smooth. Then add 1 teaspoon granulated sugar, 1/4 teaspoon sea or table salt, Freshly ground pepper, 1 teaspoon apple or white vinegar, 1 teaspoon Worcestershire sauce, 2 teaspoons prepared mustard until smooth, then add remaining ingredients and tomato solids.
- Microwave on HIGH for 5 minutes, stirring 2–3 times. Stir in 1 tablespoon butter until melted.
- For a smoother texture, blend with an immersion blender or use crushed tomatoes.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
3–4 days in the fridge. For longer storage, freeze slices double-wrapped. Best if used within 3–4 months.
Yes. Frozen slices won’t heat through before the outside burns. Thaw in the microwave or fridge.
Not on this site yet, but I often use this one from USA Pans—it makes a big loaf with plenty of leftovers.
Final Thoughts:
Can you tell I love my microwave? So many people use it only to heat leftovers—it breaks my heart! When you’re cooking in small amounts, like I do, it’s a true time saver. I hope you’ll give this tomato gravy a try. The method is a lot like making cream pie filling in the microwave—no double boiler, no constant stirring, and no lumps.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Well, you just answered my sandwich filling question I asked only a moment ago! Not that we have a lot of leftovers with a teenager in the house. But this sounds really great. Will try it the next time we have meatloaf next week. Thanks.
Dear Paula, a few years bI believe you posted a beautiful simple LEMON CURD. That delicious. Was it you please tell me true.
Thank you in advance weather it was you or not. I have learned much from this site.
Thank you Sincerely, a Joy Brown
Here is a link to the lemon curd.Enjoy.
great post thanks
OMG that is amazing i have always made too much meatloaf and feel so bad to throw it away i think my family is going to love this sandwich you are a meatloaf EINSTIEN!
Meat loaf sandwiches are my favorite way to eat meatloaf. I like them better than the meatloaf itself. Your meatloaf looks delicious!
I think I do too, Betty. Not quite so rich.
The tomato gravy is such an inspiration. I can’t wait to try it.
Delicious meatloaf recipes!
Thanks for sharing.
what a wonderful idea!! makes me want to go make some meatloaf just so i can try this 🙂
Jaime, I’ve been known to do that myself.
Hello Paula,
My name is Sarah and I write for http://www.recipelion.com – the Recipe Lion Blog. I was reading your Blog and I came across this great recipe. I enjoyed it so much that I linked to it on my most recent Blog post which was all about meatloaf. You can read it here:
http://blog.recipelion.com/fancy-up-your-dinner-with-some-luxury-meatloaf/
Hope you enjoy it.
—
Sarah Hetland
Editor
shetland@primecp.com
Prime Publishing LLC
Very interesting article Sarah. Especially the banana meatloaf.
So behind on commenting (so sorry)! My mom would love this – she only makes meatloaf. That’s it. Once a year. 🙂 What a great leftover idea, and so tasty-looking too!! I’ll have to print this and show her!
This is a great idea for leftover meatloaf! We usually make meatloaf sandwiches and this idea takes it to a level worthy of dinner! It is just my husband and me at our house these days too – I laughed when I saw your comment about not wanting to cheat him out of a nice meal! But so true that there are usually way too many leftovers… My college children are nearby so I try to load them up with containers of food, but we have also been known to eat the same thing 3 nites in a row!!! (Sorry I have no brilliant ideas for leftover meatloaf…wish I did, cuz I will definitely be using your idea! Thanx!)
I still have a teenage son at home, so I have never had left over meat loaf! This looks so delicious I feel that I should make a “left over” meat loaf just for this.
Mimi
Oh my God, you did the impossible! You made meat loaf look delicious to me! You are officially a Rock Star.