Leftover meatloaf, finely grated cheese, and a medium-thick batter create simple fried slices with a golden crust. This quick recipe is perfect when you want to use up a roll of ready-made meatloaf and serve it a bit differently than usual.
The batter is made from four eggs, beer, flour, and cheese, but you can easily substitute the beer with water or milk. Adjust the amount of flour according to the desired consistency. The finished slices taste best while still warm, simply served with bread and cucumber.
What You’ll Need
For the Meatloaf in Batter:
- 1 roll of leftover meatloaf,
- 4 eggs,
- beer or water or milk,
- a pinch of salt,
- ground pepper to taste,
- plain flour as needed,
- grated cheese,
- oil for frying.
For Serving:
- bread,
- cucumber.
The original recipe, apart from the four eggs, does not specify exact amounts. Adjust the beer, flour, cheese, and seasoning to the amount of meatloaf and the desired medium-thick consistency of the batter.
Step-by-Step Preparation:
1. Slicing the Meatloaf: Cut the roll of leftover meatloaf into thin, evenly sized slices. This makes them easy to coat and ensures they heat through evenly during frying.
2. Beating the Eggs: Crack four eggs into a suitable bowl and beat them thoroughly. Add the beer, or substitute with water or milk as suggested in the original recipe.
3. Seasoning the Batter: Salt and pepper the egg base to taste. Be careful with the salt, as both the meatloaf and grated cheese may already be salty enough.
4. Adding the Flour: Gradually add plain flour to the mixture, stirring continuously to avoid lumps. Only add enough flour to achieve a medium-thick consistency that will stick well to the meatloaf slices.
5. Mixing in the Cheese: Stir the grated cheese into the prepared batter. Mix again and let the batter rest for a while so the ingredients combine and the batter settles.
6. Coating the Slices: Dip each thin slice of meatloaf into the cheese batter, coating both sides. Let any excess batter drip back into the bowl before placing in the oil.
7. Frying: Heat oil in a pan. On an electric stove, use setting 5 as per the original recipe, and fry the coated meatloaf slices on both sides until the batter is cooked through and golden on the surface.
8. Serving: Let the fried slices drain briefly on paper towels to remove excess oil. Serve them warm, or even after cooling, with fresh bread and cucumber.
How to Tell if the Batter is the Right Consistency
The batter should be medium-thick so it doesn’t run off the meatloaf slices immediately, but still easy to mix and spread in an even layer. Don’t add all the flour at once—work it in gradually as needed.
If the mixture is too thin and doesn’t stick to the meatloaf, add a bit more flour. If it becomes too thick, adjust with a small amount of your chosen liquid—beer, water, or milk.
What to Watch Out for When Frying
The oil must be well heated before adding the coated slices. If the temperature is too low, the batter may soak up too much fat; if it’s too hot, the surface will brown too quickly. Watch the slices as they fry and only turn them when the batter on the bottom is set.
Final Tip
Beer in the batter is not essential. If you prefer not to use it, simply go for water or milk as the original recipe suggests. A crisp cucumber provides a pleasant contrast to the soft meatloaf and cheesy coating, while a slice of bread turns this quick meal into a simple snack or dinner.
