Meatloaf Sandwich

By Tallon

Ingredients

• Tomato Jam:
• 2 pullman or loaves white bread, sliced 3/4 inch thick
• 1 cup Tomato Jam Tomato Jam (recipe follows)
• 2 beefsteak tomatoes, cored and sliced 3/4 inch thick
• 10 slices All-American Meatloaf All-American Meatloaf, sliced 3/4 inch thick (or your own homemade meatloaf)
• 1 head, Boston lettuce
• 1 tablespoon extra-virgin olive oil
• 2 small cloves garlic, minced
• 1 piece ginger, peeled and minced (1 tablespoon)
• 1 small red onion, peeled and finely diced
• 1 can (28 ounces) plum tomatoes
• 1/2 cup red-wine vinegar
• 1/4 cup honey
• 1/4 cup firmly packed brown sugar
• 1/2 teaspoon ground ginger
• Pinch of ground cloves
• 2 cinnamon sticks
• 2 star anise

Preparation

Step 1

Meatloaf Sandwich Directions:
1. Toast bread. Spread the slices with tomato jam; layer half the slices with tomato, meatloaf, and lettuce. Top with second slice, tomato-jam side facing down; cut in half. Serve.

Tomato Jam Directions:
1. In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.

2. Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.