Batter Fried Meatloaf Slice Recipes

FRIED MEATLOAF RECIPE - (4.3/5)

Steps:

• Set three wide, shallow dishes (such as pie plates) 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 or crumbs in the third dish and toss them with 1/2 tsp. salt and 1/4 tsp. pepper. Working with one slice at a time, dredge the meatloaf first in the flour and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the crumbs, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray. When all are coated, refrigerate for at least 5 minutes and up to 1/2 hour to let the breading set up. Save some of the leftover crumbs for testing the frying oil temperature and discard the remaining breading ingredients. When ready to cook, pour about 1/3 inch of oil into a heavy-duty 10-inch straight-sided sauté pan. Have ready a paper-towel-lined tray or plate. Heat the oil over medium-high heat until it immediately and vigorously bubbles when you gently flick a few leftover crumbs into it. 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 the paper towels, sprinkle lightly with salt, and let sit briefly to drain excess oil. Serve hot. Sherry-Mushroom Gravy: Combine the broth with 1 cup of hot water. Heat the oil in a 12-inch skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1 to 2 minutes. Add the mushrooms, onion, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until the mushrooms have cooked through and start to brown the bottom of the pan, 5 to 8 minutes. Add the sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds. Whisk in half of the broth mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Season to taste with salt and pepper and thin with water or broth if necessary. Transfer to a small saucepan, cover, and keep warm. Reheat the gravy if necessary before serving. This gravy can be made up to 1 day ahead and reheated over medium-low heat.

FRIED MEATLOAF

Steps:

• Set three wide, shallow dishes (such as pie plates) 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 or crumbs in the third dish and toss them with 1/2 tsp. salt and 1/4 tsp. pepper. Working with one slice at a time, dredge the meatloaf first in the flour and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the crumbs, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray. When all are coated, refrigerate for at least 5 minutes and up to 1/2 hour to let the breading set up. Save some of the leftover crumbs for testing the frying oil temperature and discard the remaining breading ingredients. When ready to cook, pour about 1/3 inch of oil into a heavy-duty 10-inch straight-sided sauté pan. Have ready a paper-towel-lined tray or plate. Heat the oil over medium-high heat until it immediately and vigorously bubbles when you gently flick a few leftover crumbs into it. 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 the paper towels, sprinkle lightly with salt, and let sit briefly to drain excess oil. Serve hot.

STUFFED MEAT LOAF SLICES

Steps:

• For filling, mix first 9 ingredients. In a large bowl, combine beaten egg, bread crumbs and salt. Add beef; mix lightly but thoroughly. On a large piece of heavy-duty foil, pat mixture into a 14x8-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, removing foil as you roll. Seal seam and ends; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Cut roll into 6 slices. Place on rack in a broiler pan, cut side up. Bake until a thermometer reads 160°, 30-35 minutes. Mix sauce ingredients; serve with meat loaf.

MEATLOAF SANDWICHES

Steps:

• Preheat oven to 375 degrees. In a small skillet, heat oil over medium; add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until brick-red in color and fragrant, 3 minutes. In a large bowl, combine beef, onion mixture, crackers, cheese, eggs, horseradish, Worcestershire, salt, and pepper.
• On a parchment-lined baking sheet, use your hands to form mixture into a 9-inch loaf. Bake until cooked through, about 40 minutes. Let rest 15 minutes before cutting into thick slices. To serve, place meatloaf slices between bread, topped with lettuce, pickles, and ketchup.

SKILLET MEATLOAF

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

MEATLOAF PATTIES

Steps:

• Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties.
• Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet.
• Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

FRIED MEATLOAF SANDWICH WITH GREEN TOMATO JAM

Steps:

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

EASY TO SLICE MEATLOAF

Steps:

• Mix well in order given.
• Press into a greased 8X5X3" loaf pan.
• Bake in oven at 350F for 50-60 minutes.
• Allow meat loaf to stand for 5-10 minutes before slicing.

BATTER FRIED MEATLOAF SLICE

Steps:

• Dip each slice of meatloaf in egg mixture then coat with flour mixture. Heat over medium heat a little vegetable oil and the butter. Fry each slice until brown, turning once. Serve with your favorite gravy. Prep time and cooking time are approximate.