Blackened Meatloaf with Tomato Gravy is a tasty way to repurpose leftover meatloaf. Make a remarkable sandwich with avocados, lettuce, and mustard.
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.
I recently posted a recipe for Bacon-Wrapped Meatloaf, which resulted in a surplus of meatloaf in my freezer. Thankfully, this recipe for Blackened Meatloaf is the perfect solution.
How 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.
Of course, you don’t have to use my Bacon-Wrapped Meatloaf recipe. 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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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 1/2 to 1-inch thick sliced leftover meatloaf (slice when chilled)
- Blackening Spice Mix or your favorite rub (I used Chef Paul Prudhomme's Meat Magic)
- 1 can (about 16 ounces) diced tomatoes (I like the ones with garlic added)
- 1 tablespoon flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 teaspoon apple or white vinegar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1 tablespoon butter (optional)
- Preheat skillet over medium-high heat. Turn on exhaust vent.
- Sprinkle blackening seasoning over meatloaf and press into meat with fingers to help it stick.
- When skillet starts to smoke a little, lay slices of meatloaf into skillet and allow to brown/blacken. Since meatloaf is already cooked, this won't take long. Flip pieces to brown other side. Serve immediately.
- Drain juice from tomatoes into a 1 or 2-quart Pyrex measuring cup or dish and set tomato solids still in 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.
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Amount Per Serving: Calories: 207Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 868mgCarbohydrates: 22gFiber: 10gSugar: 15gProtein: 14g