Fried Meatloaf Sandwich with Green Tomato Jam
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1286
- Total Fat
- 78
- Saturated Fat
- 58
- Carbohydrates
- 124
- Dietary Fiber
- 4
- Sugar
- 84
- Protein
- 30
- Cholesterol
- 102
- Sodium
- 1170
- Total: 1 hr 30 min
- Active: 1 hr 15 min
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
- 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 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:
- 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.