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Showing posts from March, 2015

Country Fried MEATLOAF: Use Up Those Leftovers!

I purposely made extra meatloaf so that I could try this recipe out, it sounded so delicious.  It combines two of my favorites:  meatloaf and fried breading.

The recipe should be useable for any meatloaf, as long as it holds its shape once chilled, so that it can be sliced and breaded.  The recipe we use is my husband's, and it came from his Betty Crocker cookbook.  He has modified it over the years, perfecting it for our family's tastes (the most important modification is the topping--ketchup, bbq sauce, and honey).

So, the next day, when your leftover meatloaf has chilled into a firm lump, you can slice it up, bread it, and fry according to the recipe.  I served the meatloaf with a basic beef stock gravy, but I would imagine that a white country gravy would be just as tasty.  It also would be delicious served on homemade buns for sandwiches.  The recipe can be halved, double, tripled--whatever you need to do to get the right proportions for the amount of meatloaf you have le…