Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Fried Meatloaf

Scott Phillips

Servings: 4

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

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 205
  • Sodium (mg): 860
  • Carbohydrates (g): 34
  • Fiber (g): 2
  • Protein (g): 26


  • 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.


Rate or Review

Reviews (1 review)

  • SailingSue | 02/02/2010

    Ultimate comfort food with the mushroom gravy on top, Yum!!!! I was skeptical at first but glad I tried it as it was really good.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial