Ellen Bales Recipe

CRISPY FRIED MEATLOAF

By Ellen Bales Starwriter


Recipe Rating:
 2 Ratings
Serves:
6-8
Prep Time:
Cook Time:

Ellen's Story

Even if you don't eat fried foods, this meatloaf is a great way to let loose and splurge once in awhile. And what a delicious alternative to the dull old oven baked meatloaf.
Recipe: Recipelion.com
Photo: Recipe.com

Ingredients

FOR THE MEATLOAF:
1 1/2 lb
ground beef
1
egg
1 medium
onion, chopped
1 c
milk
1 c
dried bread crumbs
salt and pepper to taste
1/2 tsp
garlic powder
2 Tbsp
brown sugar
2 Tbsp
prepared mustard
1/3 c
ketchup
FOR THE BREADING:
1/2 c
all purpose flour
1
egg
1 c
panko bread crumbs
salt and pepper to taste
1 to 2 c
canola or peanut oil for frying

Directions Step-By-Step

1
FOR THE MEATLOAF: In a large bowl, combine the beef, egg, onion, milk, bread crumbs, and garlic powder. Season with salt and pepper to taste and place in a lightly greased 5x9-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
2
In a separate bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
3
Bake in a preheated 350-degree oven for 1 hour. Let it cool and then refrigerate for 2 hours or more.
4
TO FRY: Set three wide, shallow dishes in a row on the counter. Put the flour in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the panko in the third dish and toss with salt and pepper.
5
Cut the cold meatloaf into slices and set aside.
6
Dredge a slice of meatloaf in the flour and then in the egg. Lay the slice in the crumbs and make sure you cover every part of it. Set aside and repeat step with all of the slices. When all are coated, refrigerate for an additional ten to fifteen minutes to let the bread crumbs set.
7
When ready to cook, pour oil into a heavy duty sided pan. Heat the oil over medium-high heat until it immediately and vigorously bubbles.
8
With a slotted metal spatula, carefully slip the breaded meatloaf into the oil. Fry until golden brown on both sides, about 1 minute per side, using the spatula to carefully turn the slices. Transfer to a plate with paper towels, sprinkle lightly with salt, and let sit briefly to drain excess oil. Serve hot.

About this Recipe

Course/Dish: Beef, Meatloafs
Other Tag: For Kids
Hashtags: #crispy, #hearty, #meaty


  • Comments

  • 1-5 of 5
  • user
    Billie Neal WildExpectation - Apr 24, 2013
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Billie Neal WildExpectation - Apr 24, 2013
    Ellen I'm so glad that you posted this recipe. I had this 20+ years ago in New Orleans. My best friend (still my best friend) made it and it was to die for!!!! Definitely a save and use (alot) recipe for me!!! She also did it with any meat she grind, such as, pork, turkey, chicken, veal, deer, elk, buffalo, etc., you get the idea.
  • user
    Pat Duran kitchenchatter - Apr 24, 2013
    Great idea for a new use for leftover meat loaf. Thanks for posting Ellen.
  • user
    Nancy Cook ladyinthekitchen - Apr 24, 2013
    This looks so good! You're right, it is a great alternative to regular meatloaf.

    Also, this is a great way to use up leftover meatloaf and the leftover slices would make a great sandwich.

    Thanks Ellen!
  • user
    Ellen Bales Starwriter - Apr 24, 2013
    Thanks for the idea, girls! I hadn't thought of using leftovers--great idea!