Best Crispy Fried Meatloaf

By carvalhohm2

Ingredients

• Meatloaf:
• 1 1/2 pound ground beef
• 1 eggs
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup
• Breading:
• 1/2 cup all-purpose flour
• 1 egg
• 1 cup panko or bread crumbs
• salt and pepper to taste
• 1 cup to 2 cups of canola or peanut oil for frying

Details

Servings 6
Adapted from recipelion.com

Preparation

Step 1

For the Meatloaf:
Preheat oven to 350 degrees F.

In a large bowl, combine the beef, egg, onion, milk and bread crumbs. 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.

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350 degrees F (175 degrees C) for 1 hour.

Let it cool and then refrigerate for 2 hours or more.

To Fry:
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 salt and pepper.

Cut the meatloaf into slices and set aside.

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.

When ready to cook, poor oil into heavy duty sided pan. Heat the oil over medium-high heat until it immediately and vigorously bubbles.

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.