Since Billy and I are in the “empty nest” stage, I have no hungry kids to help me eat all the food I cook around here. Consequently, I’ve gotten creative with leftovers so my husband won’t feel abused when I don’t cook a fresh meal every night.
I recently posted a recipe for Bacon-Wrapped Meatloaf which resulted in a surplus of meatloaf in my freezer that looked like I got carried away at Sam’s. Blackened meatloaf to the rescue. I slice chilled leftover meatloaf and wrap the individual slices before tossing them into a big Zip-Lock bag to freeze. Then I grab however many slices I need for a quick weeknight meal. 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.
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. Note the butter is optional for a richer taste but leave it out for fewer calories. You won’t miss it….much.
Blacked meatloaf also makes a great sandwich with avocados, lettuce, mustard, barbecue sauce and/or ketchup or serve it with Tomato Gravy.
- ½ 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
- ¼ 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.