Skip to main content

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 leftover.


A delicious use for leftover meatloaf.  Breaded and fried to perfection.





Country Fried Meatloaf


1 egg
1 tablespoon milk
1 cup breadcrumbs
1 tablespoon cornmeal
1/2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon Italian seasoning
pinch of paprika
pinch of garlic powder
6 slices thoroughly chilled meatloaf
4 tablespoons fat or oil for frying (I used a butter/lard combo)

1.  In a pie pan or other wide, shallow dish, combine the milk and egg, beating well to combine.

2.  In another pie pan, add the breadcrumbs, cornmeal, flour, salt, onion powder, Italian seasoning, paprika, and garlic powder.  Using a fork, combine ingredients well.

3.  Dip each slice of meatloaf into the egg/milk mixture, and then into the breadcrumb mixture, turning and pressing the crumbs into the meatloaf to coat it well.  Lightly shake off the slice, and place it on a platter.  Continue in the same manner for the remaining slices.

4.  Once all slices have been breaded, heat the fat in a large, heavy skillet over medium high heat.  Once hot, add the breaded meatloaf slices to the skillet.  Fry for 3-4 minutes or until golden brown, then turn and fry on the other side until golden brown.  Adjust heat if necessary to avoid burning.

5.  Keep slices warm in the oven while you prepare the gravy:

If necessary, add more fat to the hot pan.  You will want about 1 tablespoon of fat in the pan.  Whisk in 1 tablespoon of flour.  Cook until a bubbly, soft paste has formed.  Slowly add 1 cup beef broth, whisking constantly.  Cook, whisking constantly, until gravy is thick and bubbly.

6.  Serve meatloaf slices with gravy.

Comments

Popular posts from this blog

Why Did My Chicken Lay That Strange Egg? {Decoding 10 Chicken Laying Issues}

What do you got?

A huge egg with two yolks in it?  A wrinkly misshapen egg?  An egg with a soft shell?  Or perhaps the all-inclusive just plain weird looking egg?

Whatever it is, I hope to help clear up some of the mystery behind:

Why Did My Chicken Lay That Strange Egg?

My Experience Using Homemade Baby Formula: It Is Possible!

I wanted to exclusively breastfeed my twins, I really did.



And I thought I could.  While I was pregnant, I read books and articles all emphasizing the fact that the more milk you express, the more milk you will make, so there is no reason a mom shouldn't be able to feed twins or even triplets exclusively on breast milk.  For whatever reason, however, my boobies didn't quite understand this theory.  My babies were feeding constantly, but never seemed to get full.  And worse, they were barely gaining any weight.  I was starting to get very worried about my Baby Girl and Little Man.




My pediatrician at the time was absolutely no help.  I was told that I needed to offer them the breast more frequently, though I'm not sure how that was possible since I was already constantly feeding them--seriously, I couldn't even go to the bathroom without them screaming because my boob wasn't in their mouth.  I was also told that they weren't latching on correctly.

The nurse at m…

Homemade Drain Cleaner

To avoid clogging and bad odors, sink and tub drains should be periodically cleaned.

A once a month cleaning with a non-toxic, homemade cleaner prevents needing a stronger, usually sodium hydroxide (lye) based, cleaner to remove clogs.  Sodium hydroxide is extremely caustic, and will damage the lungs if inhaled, burn skin and eyes, and can be fatal if swallowed.  In addition, the heat generated by using sodium hydroxide can soften PVC pipes, and damage old, corroded pipes.  It also changes the pH of water and can cause fish kills.

A much nicer alternative to this harsh chemical is the simple combination of baking soda and vinegar, followed with boiling water.  When baking soda and vinegar are combined, they foam and expand, cleaning the sides of your pipes and dissolving fatty acids.  The boiling water then washes it all away.  This method is a great way to use up the box of baking soda in your frig that is not longer doing a good job of deodorizing.

Ingredients:

1 Cup baking soda
2 C…