Crispy Meatloaf

There was a time that I use to make excuses for not updating this blog more often.  Not anymore!  There was also a time that I thought I would have more time to do things like this at retirement.  Not anymore!  The truth is that I am probably as busy now if not busier than when I worked.

Today ia a “snow day”.  While we don’t have inches nor do we have a dusting anymore we do have schools closed.  I am getting ready to make Gluten Free Lobster Rolls aka HoJo’s Buns and I thought while ingredients were coming to temperature that it might be a good thing to do a blog post.

While living in Texas, I became familiar with Luby’s Cafeteria.  Loved the carrot cake and meatloaf.  I even bought the recipe book or was it a gift?  I think it was a gift.  While participating in I discovered that Miss Annie had posted the recipe for Luby’s Meatloaf.   The recipe isn’t gluten free but is so easy to make gluten-free.  I made the recipe recently using grass fed ground beef, Italian Sausage in place of the ground pork and Breton Gluten Free Original With Flax crackers for the saltine crackers.  Worked like a charm.

The original recipe makes a VERY large meatloaf!.  My hubby is of the thought that meatloaf should be made big enough to have leftovers for several days for none other than meatloaf sandwiches.  If you are having leaftovers what better than to make Crispy Meatloaf Slices.

Crispy Meatloaf Slices

4 to 5 medium cut slices (well chilled)
1 egg, well beaten
2 to 3 tablespoons milk
1/3 to 1/2 cup gluten free flour blend
seasoning salt, to taste

Make the meatloaf as directed using gluten free ingredients. When leftovers are well chilled slice into even slices. While this recipe slices very neatly it does an even better job after sitting in the fridge overnight.

Break the egg into a shallow dish and beat well with the milk. Mix the flour blend and seasoning salt. Dip the sliced meatloaf in the egg mixture and then into the seasoned flour blend.

Cover the bottom of a frying pan with olive oil and warm over medium-high heat. When oil is hot but not smoking add in the battered meatloaf and fry until crisp and browned turning once.

Serve as is or make a really mean meatloaf sandwich with toppings of choice.


Crispy Meatloaf

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