A great recipe for using up leftover meatloaf. This recipe calls for turkey meatloaf, but you could easily use beef or any other kind.
Directions for: Fried Meatloaf Sandwich with Green Tomato Jam
Ingredients
Sandwichcup all-purpose flour
tsp baking powder
tsp pepper
tsp salt
tsp cumin
1 egg
cup milk
4 3/4-inch-thick slices cold meatloaf, such as Turkey Meatloaf
Coconut oil, for frying
8 slices raisin-pecan bread
2 Tbsp mayonnaise
Iceberg lettuce leaves, for serving
6 Tbsp Green Tomato Jam, recipe follows
Green Tomato Jam1 lb(s) green tomatoes, quartered and cored
4 cloves garlic
1 cups sugar
cup rice wine vinegar
3 Tbsp soy sauce
tsp ground cardamom
tsp ground ginger
Directions
Sandwich1. You will need two 8-by-8-inch pans or similar. In the first, combine the flour, baking powder, pepper, salt and cumin. In the second, whisk together the egg and milk.
2. Dip each meatloaf slice into the egg mixture; shake off any excess. Then coat in the flour mixture; again, shake off the excess. Place on a wire rack.
3. Fill a large cast-iron skillet with 1/4 inch of coconut oil. Heat over medium heat until the oil reaches 325F. Add the dredged meatloaf; cook until golden brown on both sides, about 4 minutes per side. Drain on a wire rack and let cool.
4. Build the sandwich in this order: bread, mayonnaise, meatloaf, lettuce, green tomato jam, bread, smile! Just kidding - a smile isn't in the recipe; however, if you make it to this step, you will surely provide the smile!
Green Tomato Jam1. Add the green tomatoes and garlic to a food processor. Blend to a paste, then transfer to a medium saucepan along with the sugar, rice wine vinegar, soy sauce, cardamom and ginger. Stir to combine. Cook over medium-low heat until the mixture begins to look thick and glossy, about 35 minutes; stir frequently with a heat-resistant spatula to keep the jam from scorching on the bottom. Remove from the heat and let cool. Store, covered, in the refrigerator for up to 2 weeks.
See more: Turkey, Lunch, Dinner, Eggs/Dairy, Tomatoes, Vegetables, Fry