Before the glaze
These pan-fried meatloaf cutlets are a somewhat different take on the classic meatloaf. They’re essentially what you’d have if you made a normal meatloaf, cut it into slices, and then fried those slices.
In fact, you can probably make an actual meatloaf with these same ingredients (though I’ve never tried).
After the glaze
Depending on how thick you make the cutlets, the outside may become too dark before the interior is cooked through. If that happens, you can throw them in the oven until they’re cooked through (and maybe cover them with foil if they’re really dark going in).
A more reasonable portion
These cutlets also make a great filling for sandwiches. If you’re not into the idea of using the glaze on a sandwich, you can go with something more expected, like mayo, and maybe even throw on some toppings (meatloaf hamburgers, maybe?).
Also note that this recipe makes a lot of glaze. I considered cutting the called-for amounts in half, but I didn’t want to get on the bad side of any glaze lovers out there. If you don’t think you’ll need that much glaze, simply cut the amounts in half and proceed as normal.
If you like this recipe for pan-fried meatloaf cutlets, consider checking out my recipe for home fries with vegetables.
INGREDIENTS
For the cutlets:
1 lb ground beef, 454 grams
1 Tbsp unsalted butter, 14 grams
1/2 cup diced onion, 64 grams
1/4 cup diced carrot, 40 grams
1/4 cup diced celery, 40 grams
2 garlic cloves, minced
Large pinch dry oregano (about 1/2 tsp)
1/2 cup breadcrumbs, 66 grams
1 large egg, beaten
1 tsp kosher salt, 6 grams
1 Tbsp worcestershire, 16 grams
For the glaze:
1/2 cup ketchup, 137 grams
2 Tbsps sugar, 32 grams
1 tsp hot sauce*, 7 grams
Makes four large cutlets.
Preparation
Melt your butter in a large pan** over medium heat. Once melted, add your onion, carrot, celery, and a pinch of your salt; cook until very soft, 5-10 minutes. Add your garlic in the last minute. Turn off heat and set aside.
Combine your remaining ingredients*** in a large bowl, then add the pan ingredients once they’ve cooled a bit and mix everything thoroughly with your hands.
Divide the mix into fourths, then flatten and roughly shape each piece so you end up with four cutlets. If necessary, wipe out the pan, then cook over medium-low until well-browned on the outside and cooked through (160 f, 72 c internal temp), about 4-10 minutes per side.
At some point, make your glaze by combining all ingredients in a small sauce pan and cooking over medium-low until the sugar is melted, then turn off the heat and set aside.
Once your cutlets and glaze are done, plate up a cutlet and spoon over some glaze. I recommend pairing with something less heavy, like a salad, but you could just eat two cutlets (or more, if you really want).
Notes
* If your hot sauce has a lot of vinegar (which is common,) you may need to add a bit more sugar to reign in the acidity. If you’re not sure, just taste a bit of glaze; if it has an especially sharp acidic bite, add another tsp of sugar.
Repeat until it’s to your liking. If you happen to like the acidity, this is all optional, of course.
** Your choice of pan matters a fair bit here. Something that retains heat better, like cast iron or stainless steel, will inevitably cook faster than something lighter, like many nonstick pans.
I used the former, so if you’re using something lighter or something that doesn’t retain heat well, don’t be alarmed if things are taking a bit longer than expected.
*** This includes the remaining salt (leftover from the pinch added to the pan with the vegetables).
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