Blackened Meatloaf with Tomato Gravy–A Leftover Makeover

blackened meatloaf sandwich post tall

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.

Smooth Tomato Gravy_post squared


Tomato Gravy_on meatloaf and potatoes


Blackened Meatloaf with Tomato Gravy--A Leftover Makeover
Recipe type: entree
Serves: 1-1/2 cups 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)
Tomato Gravy
  • 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)
  1. Preheat skillet over medium-high heat. Turn on exhaust vent.
  2. Sprinkle blackening seasoning over meatloaf and press into meat with fingers to help it stick.
  3. 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.
Tomato Gravy
  1. Drain juice from tomatoes into a 1 or 2-quart Pyrex measuring cup or dish and set tomato solids still in can aside.
  2. Whisk flour into tomato juice until smooth. Add remaining ingredients and whisk well. Add tomato solids and stir.
  3. Microwave on HIGH for 5 minutes until thickened, stopping to stir 2-3 times. Stir in butter until melted.
  4. 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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Bacon-Wrapped Meatloaf

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{ 14 comments… read them below or add one }

Ralph Thompson October 18, 2010 at 2:32 am

great post thanks


tyler October 9, 2010 at 4:42 pm

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!


Betty @ scrambled hen fruit October 2, 2010 at 11:06 pm

Meat loaf sandwiches are my favorite way to eat meatloaf. I like them better than the meatloaf itself. Your meatloaf looks delicious!


Paula October 4, 2010 at 6:29 am

I think I do too, Betty. Not quite so rich.


Leah October 2, 2010 at 3:41 pm

The tomato gravy is such an inspiration. I can’t wait to try it.


Weber Grill Recipes October 2, 2010 at 2:18 am

Delicious meatloaf recipes!
Thanks for sharing.


Jaime October 1, 2010 at 12:50 pm

what a wonderful idea!! makes me want to go make some meatloaf just so i can try this 🙂


Paula October 4, 2010 at 6:28 am

Jaime, I’ve been known to do that myself.


Sarah September 30, 2010 at 9:03 am

Hello Paula,

My name is Sarah and I write for – 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:

Hope you enjoy it.

Sarah Hetland
Prime Publishing LLC


Paula October 4, 2010 at 6:29 am

Very interesting article Sarah. Especially the banana meatloaf.


mike September 29, 2010 at 11:20 pm

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!


UrMomCooks September 29, 2010 at 5:08 pm

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!)


Mimi September 29, 2010 at 10:50 am

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.


TheKitchenWitch September 29, 2010 at 7:27 am

Oh my God, you did the impossible! You made meat loaf look delicious to me! You are officially a Rock Star.


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