This is a wonderful recipe to use when you have leftover meatloaf. Instead of a meatloaf sandwich I make this delicious dish that reminds me of Chicken Parmesan.—Laddie Nichols, Lakeside, Arizona
- 1 cup crushed saltines
- 1/4 cup grated Parmesan cheese
- 1 egg
- 3 tablespoons water
- 4 leftover meat loaf slices (each about 3/8 inch thick)
- Shortening for pan-frying
- Ketchup, optional
- Combine the saltine crumbs and Parmesan cheese in a shallow dish; set aside. Beat egg with water. Dip meat loaf slices in egg mixture, then in crumb mixture. Heat shortening in a skillet. Brown meat loaf slices on both sides. Serve with ketchup if desired. Yield: 2-4 servings.
Originally published as Leftover Meat Loaf Parmesan in Country Woman September/October 1993, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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