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1
You will need two 8-by-8-inch pans or similar.
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2
In the first, combine the flour, baking powder, pepper, salt and cumin.
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3
In the second, whisk together the egg and milk.
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4
Dip each meatloaf slice into the egg mixture; shake off any excess.
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5
Then coat in the flour mixture; again, shake off the excess.
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6
Place on a wire rack.
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7
Fill a large cast-iron skillet with 1/4 inch of coconut oil.
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8
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.
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9
Drain on a wire rack and let cool.
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10
Build the sandwich in this order: bread, mayonnaise, meatloaf, lettuce, green tomato jam, bread, smile!
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11
Just kiddinga smile isn't in the recipe; however, if you make it to this step, you will surely provide the smile!
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12
Add the green tomatoes and garlic to a food processor.
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13
Blend to a paste, then transfer to a medium saucepan along with the sugar, rice wine vinegar, soy sauce, cardamom and ginger.
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14
Stir to combine.
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15
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.
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16
Remove from the heat and let cool.
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17
Store, covered, in the refrigerator for up to 2 weeks.
