1/2 to 1-inchthick-sliced leftover meatloaf - slice when chilled
Blackening Spice Mix or your favorite Cajun rub
116-ozcan diced tomatoes
¼teaspoonsea or table salt
Freshly ground pepper
1teaspoonapple or white vinegar
1tablespoonbutter - optional
Preheat the 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, lay a slice of meatloaf into the skillet and allow it to blacken. Since meatloaf is already cooked, this won't take long. Then, flip pieces to blacken on the 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 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 the sauce is the consistency you like. Or you could start with crushed or pureed tomatoes instead of diced for a smoother sauce from the beginning.
The Nutritionals are for the tomato gravy only.
Blackened Leftover Meatloaf with Tomato Gravy https://saladinajar.com/recipes/blackened-meatloaf-with-tomato-gravy-a-leftover-makeover/ September 29, 2010