Fried Meatloaf Sandwich with Green Tomato Jam

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 egg
  • 1/4 cup milk
  • Four 3/4-inch-thick slices cold meatloaf, such as Turkey Meatloaf
  • Coconut oil, for frying
  • 8 slices raisin-pecan bread
  • 2 tablespoons mayonnaise
  • Iceberg lettuce leaves, for serving
  • 6 tablespoons Green Tomato Jam, recipe follows
  • Green Tomato Jam:
  • 1 pound green tomatoes, quartered and cored
  • 4 cloves garlic
  • 1 1/2 cups sugar
  • 1/2 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
Directions
Watch how to make this recipe.
  • 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.

  • 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.

  • Fill a large cast-iron skillet with 1/4 inch of coconut oil. Heat over medium heat until the oil reaches 325 degrees F. Add the dredged meatloaf; cook until golden brown on both sides, about 4 minutes per side. Drain on a wire rack and let cool.

  • Build the sandwich in this order: bread, mayonnaise, meatloaf, lettuce, green tomato jam, bread, smile! Just kiddinga smile isn't in the recipe; however, if you make it to this step, you will surely provide the smile!

Green Tomato Jam:
  • 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.


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