Fried Meatloaf

You can make this with any leftover meatloaf, but it's especially good made with Jessica Bard's Bacon-Wrapped Meatloaf because of the mushroom gravy that comes with it.

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Servings: 4
Related Categories: Beef, Dinner, Lunch, Pork, Seasonal, Veal, Winter
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    1/2  cup 
    all-purpose flour
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    large egg
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    1   cup 
    panko or fresh breadcrumbs
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    Kosher salt and freshly ground black pepper
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    4  1/2 - 3/4 inch thick slices 
    cold leftover meatloaf
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    1 - 1 1/2  cups 
    canola or peanut oil for frying

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 teaspoon salt and 1/4 teaspoon 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 saute 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.
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