Batter Fried Meatloaf Slice Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

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.

Steps:

• In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.
• Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.
• Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

Steps:

• 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.

Steps:

• 1. In a large mixing bowl combine all the ingredients.
• 2. Mix with your hands.
• 3. Mix thoroughly until all the spices are combined together with the hamburger.
• 4. Shape into an oblong shape in your hands.
• 5. Place in heavy skillet and cover with a lid.
• 6. Fry on medium heat until crispy brown and turn onto their sides ; you may need to prop them against each other to hold them on their sides , you can remove the lid at this point if so desired to so you can watch it closer so they don't burn.
• 7. Continue browning until all four sides are fried crispy.
• 8. Serve along side a favorite side dish and enjoy!!

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.

Steps:

• Mix well in order given.
• Press into a greased 8X5X3" loaf pan.
• Bake in oven at 350F for 50-60 minutes.
• Allow meat loaf to stand for 5-10 minutes before slicing.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
• Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

Steps:

• Mix together egg and milk in a small shallow dish or bowl,set aside.
• In another small shallow dish or bowl mix together flour and seasonings.
• Heat oil in skillet over medium heat.
• Dip meatloaf into egg/milk mixture.
• Then coat both sides of meatloaf in seasoned flour.
• Fry in in oil until both sides are golden brown.