It may sound gross and horribly unhealthy. It’s very tasty and my guess is that it isn’t terribly healthy but I’m sure we have worse regularly.
To make this, start with any meatloaf recipe you like. I make a meatloaf that has finely chopped carrots .. that makes it a little bit healthy, right? I use mini loaf pans. When I make the meatloaf, I’ll usually make a double batch, divide it into about 6 portions. For a single batch of my meatloaf recipe, it will fit in one regular loaf pan or it will fill three of these little pans. I wrap each portion in plastic wrap and then seal it in a vacuum sealed bag. When it’s time to bake a meatloaf, I take one out of the freezer, let it thaw, shape it into a loaf that will fit into the mini pan.
I like to bake these an hour or so before dinner because they’re much easier to work with when they’re cool. Once it’s cooled, I slice it into about 8 slices.
I dip each slice in a beaten egg, then in seasoned panko, then fry it in a little butter or olive oil or coconut oil.
Then I take the easy way out and I use a packet of brown gravy mix. I prefer the pork gravy mix. Spoon the gravy over the fried meatloaf slices.
Dinner last night was fried meatloaf, rice, gravy, corn on the cob, and some kale chips . . while pulling up the tomato vines, I found a kale plant or two that had come up so we had a pleasant surprise.
The best part of the meatloaf is that after dinner, I pour the leftover gravy in with the leftover meatloaf. The next day for lunch, I heat up the meatloaf and gravy, add a slice of Swiss cheese and a slice of fresh tomato and we have the perfect meatloaf sandwich!
How easy is that . . especially when the meatloaf was already made and in the freezer?