Blackened Leftover Meatloaf with Microwave Tomato Gravy

Leftover meatloaf is quickly blackened and served with an easy microwave tomato gravy for a bold, no-oven meal.

8 servings

Prep Time 20

Cook Time 15

Total Time 35

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.

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.

The nutritionals are for the tomato gravy only.

Leftover meatloaf is good for 3–4 days in the fridge. For longer storage, freeze slices double-wrapped. Best if used within 3–4 months.