CRISPY FRIED MEATLOAF
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
Provided by Ellen Bales
Categories Meatloafs
Time 3h25m
Number Of Ingredients 17
Steps:
- 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.
BATTER FRIED MEATLOAF SLICE
My husband made a very bland tasting meatloaf. The next day I cut the loaf into slices, dipped them in an egg and then seasoned flour and fried them as you would a chicken fried steak. Tasted pretty good with a white or brown gravy.
Provided by Toni in Colorado
Categories Meatloaf
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 332.6, Fat 16.5, SaturatedFat 6.9, Cholesterol 131.5, Sodium 98, Carbohydrate 18, Fiber 0.6, Sugar 0.1, Protein 26.1
MEATLOAF WITH KIMCHEE AND SPICY GLAZE
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside.
- For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red chile flakes and garlic and cook for 30 seconds. Add the kimchee and toss to combine. Remove to a plate and let cool for 10 minutes.
- Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine.
- Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour. Loosely tent with foil and let rest for 10 minutes before slicing.
- For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer.
- Whisk together the flour and 1/2 cup water and season with salt and pepper. Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown. Drain on a plate lined with paper towels and season with salt.
- For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes. Season with salt and pepper.
- Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine.
- For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan. Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set. Gently flip over and cook for 30 seconds longer. Repeat with the remaining eggs, adding more butter as needed.
- Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves. Serve with the shiitake mushroom salad on the side.
MINI SKILLET MEATLOAVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
- Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
- Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
- Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.
Nutrition Facts : Calories 380 calorie, Fat 24 grams, SaturatedFat 8 grams, Cholesterol 111 milligrams, Sodium 800 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 23 grams
FRIED ZUCCHINI SLICES
We have an overabundance of zucchini in the garden and I'm sick of baking bread! This is a quick and easy recipe for a snack, side dish, or to just use up the zucchini!
Provided by packeyes
Categories Lunch/Snacks
Time 15m
Yield 25-40 zucchini slices, 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice the zucchini into thin slices.
- Put the flour on one plate and the breadcrumbs on another plate.
- Mix the milk and egg together in a bowl.
- Coat zucchini slices with flour on both sides.
- Dip into the egg/milk mixture and coat on both sides.
- Thickly coat the slices with breadcrumbs on both sides.
- Heat the oil in a large skillet.
- Fry the slices in the oil, flip them over and fry on both sides until golden brown.
- Enjoy!
Nutrition Facts : Calories 712.6, Fat 28.8, SaturatedFat 5.6, Cholesterol 101.5, Sodium 469.8, Carbohydrate 92.6, Fiber 5.1, Sugar 6.1, Protein 20
MEATLOAF GRILLED CHEESE SANDWICH
This grilled cheese and meatloaf sandwich has crisped cheese on the outside and warm melted cheese on the inside. Perfect with sliced pickles and extra ketchup for dipping.
Provided by Kitchen Kitty
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
- Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
- Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 32.2 g, Cholesterol 173.4 mg, Fat 51.5 g, Fiber 1.5 g, Protein 41.1 g, SaturatedFat 24.4 g, Sodium 1222.7 mg, Sugar 5.2 g
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