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Fried Meatloaf


You can make this retro diner treat with just about any leftover meatloaf, but it’s especially good with a side of mushroom gravy.

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Rate this recipe 3.8/5 (15 Votes)
Fried Meatloaf 1 Picture


  • Sherry-Mushroom Gravy:
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 cup panko or fresh breadcrumbs
  • Kosher salt and freshly ground black pepper
  • Four 1/2- to 3/4-inch-thick slices cold leftover meatloaf
  • 1 to 1-1/2 cups canola or peanut oil for frying
  • 1 cup lower-salt beef or chicken broth; more as needed
  • 2 Tbs. extra-virgin olive oil
  • 2 slices center-cut bacon, minced
  • 6 oz. cremini (baby bella) or white mushrooms, cleaned and sliced about 1/8 inch thick (2 packed cups)
  • 1/2 cup minced yellow onion
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. dry sherry
  • 3 Tbs. all-purpose flour


Adapted from


Step 1

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.

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