Inspired by the Meat Cake, a classic invention, the Posse and I speculated one day about meatloaf. I was eating a meatloaf sandwich and we debated other ways to make delicious meatloaf even more delicious. It was Seth who mentioned breading it, and Mike who named it 'chicken-fried meatloaf' but it was I who actually made it last night.
You need to start with a leftover meatloaf. I mean, sure, you could make a meatloaf special, but you'd want to leave it in the fridge for a day so the flavors really get in there. Also it's easier to work with the cold loaf.
Heat the oil in a skillet until smoking hot. Mix breadcrumbs, flour, and spices together in a wide bowl. Beat the egg in a different bowl. Dredge the slices in the beaten egg, then in the breadcrumb mixture, place on a separate plate.
Place the breaded slices in the hot oil. Fry for a couple of minutes per side, or until golden brown. The heat of frying will re-heat the meatloaf interior. Flip slices, fry to golden-brown goodness on the other side. When done, drain slices on a couple of paper towels. Serve, and collect the accolades of your friends.
The entire thing takes very little time to make (about 5 to 10 minutes, including getting all the ingredients together), so if you're making any vegetables to go along with your chicken-fried meatloaf, you'd better start them first.
Proof! You say, "I can't believe someone would do such a thing!" Well, here is your proof.
3 1/2-inch-thick slices of Meatloaf (use a recipe with less breadcrumbs and more meat-- you want a thick, heavier meatloaf)
1 egg, beaten
3/4 cup 4C Flavored Breadcrumbs
1/4 cup white flour
1/4 tsp salt
pepper to taste
1/4 cup vegetable oil (canola is good)
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