CRISPY FRIED MEATLOAF
By
Ellen Bales
@Starwriter
1
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
Recipe: Recipelion.com
Photo: Recipe.com
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
3 Hr 10 Min
Method:
Stove Top
Ingredients
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FOR THE MEATLOAF:
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1 1/2 lbground beef
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1egg
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1 mediumonion, chopped
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1 cmilk
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1 cdried bread crumbs
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·salt and pepper to taste
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1/2 tspgarlic powder
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2 Tbspbrown sugar
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2 Tbspprepared mustard
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1/3 cketchup
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FOR THE BREADING:
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1/2 call purpose flour
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1egg
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1 cpanko bread crumbs
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·salt and pepper to taste
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1 to 2 ccanola or peanut oil for frying
How to Make CRISPY FRIED MEATLOAF
- 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.
- In a separate bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake in a preheated 350-degree oven for 1 hour. Let it cool and then refrigerate for 2 hours or more.
- 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.
- Cut the cold meatloaf into slices and set aside.
- 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.
- 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.
- 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.
