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Fried Meatloaf Sandwich with Green Tomato Jam

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr 15 min
  • Yield: 4 servings
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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 


  1. 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 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.
  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 Jam:

  1. 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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