Meatloaf Melt with Roasted Tomato Relish

I love NatureSweet’s Constellation tomatoes. The tender, sweet and juicy tomatoes are perfect for snacking, tossing in a salad, and roasting. By roasting the tomatoes it brings out their natural sweetness. My roasted tomato relish combines garlic, red onion, red wine vinegar, sugar, spices and fresh herbs to create a sweet and savory condiment. It pairs well with beef especially on my meatloaf melt and a juicy burger.  You can also serve the tomato relish on a cheese board alongside pimento cheese. It’s versatility is endless.

Meatloaf is a Southern staple and it’s leftovers make a delicious hearty sandwich. The addition of the relish brightens and lightens up an otherwise heavy sandwich. I have a feeling you will add meatloaf to your family’s weekly dinner rotation just to be able to make this melt.

Meatloaf Melt with Roasted Tomato Relish

4 (1-inch) thick meatloaf slices

1 teaspoon olive oil

12 slices Jarlsberg swiss cheese

8 slices Sourdough bread

6 tablespoons mayonnaise

Roasted Tomato Relish

2 teaspoons butter

Preheat a 12-inch skillet to medium to medium-high heat.  Add the olive oil to the skillet. When Place the meatloaf slices in the skillet and cook until browned on the bottom, about 1 minute. Flip the slices, and reduce the heat to medium. Cover and cook for 1 minute.

Spread mayonnaise on all the bread slices. To assemble the sandwiches, top 3 slices of bread with a toasted slice of meatloaf. Top each meatloaf slice with 3 slices of cheese, and 3 tablespoons tomato relish. Place the other bread halves on top of each sandwich.

Wipe the skillet clean and heat to medium-high heat. Add the 1 teaspoon butter to the skillet. Once melted, place 2 sandwiches in the skillet. Cover and cook for 1 minute or until toasted. Flip, cover and cook for 2 minutes or until the cheese melts. Repeat with additional sandwiches.

Makes 4 servings.

Roasted Tomato Relish

4 cups constellation tomatoes

4 cloves garlic, minced

4 teaspoons finely diced red onion

4 teaspoons red wine vinegar

4 tablespoons pure cane sugar

1 teaspoon extra-virgin olive oil

1/4 teaspoon fine sea salt

1/4 teaspoon cracked black pepper

Pinch of ground cinnamon

1/2 teaspoon chopped fresh oregano

1/2 teaspoon fresh chopped flat-leaf parsley

Preheat the oven to 400 degrees F.

Combine the tomatoes, garlic, onion, vinegar, sugar, oil, salt, black pepper, and cinnamon on a baking sheet. Toss to coat, and spread evenly in one layer.

Bake for 8 minutes, and then stir in the oregano and parsley. Bake for 8 to 9 more minutes, until the tomatoes are soft.
 Transfer to a serving bowl or glass jar to serve, or store in an airtight container in the refrigerator for up to 1 week.

Makes 2 cups.

I hope you enjoyed this #MerryEats recipe featuring Naturesweet tomatoes. Look for more festive recipes from me and fellow bloggers Big Bears Wife, Wishes n Dishes, Mother Thyme, Savory Experiments, My Suburban Kitchen, Mrs. Happy Homemaker and Pink Cake Plate.

Thank you to our sponsors Rainier pears, Jarlsberg cheese, Naturesweet tomatoes, and Envy Apples.

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