Fried Meatloaf Bites

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These fried meatloaf bites are a delicious twist of the classic meatloaf with all the flavors we love made into a crispy bite-size appetizer everyone will enjoy.

Prep Time35

Cook Time15

Flash Freeze1

Total Time1 50

Course: Appetizer

Cuisine: American

Keyword: Deep Fried Meatloaf Bites, Fried Meatloaf Bites, Meatloaf Bites Appetizer

Servings: Bites

Calories: 142kcal

Author: Great Grub, Delicious Treats

Ingredients

Meatloaf Bites

2 pounds ground beef
2 large eggs
1 cup crushed cheez-its
3 tablespoons barbecue sauce
3 tablespoon ketchup
1 tablespoon Worcestershire sauce
2 teaspoons Slap Ya Mama seasoning
2 teaspoons granulated garlic
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon smoked paprika

Crispy Coasting

¾ cup all purpose flour
¼ cup cornstarch
2 large egg
1 cup buttermilk
1½ cups Panko breadcrumbs, crushed (*see note)
2 teaspoons slap ya mama seasoning
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon red pepper flakes
1-2 cups vegetable oil, for frying

Instructions

Meatloaf Bites

In a large bowl, mix all meatloaf bites ingredients together
Shape into 1-inch balls.
Place each ball on a baking sheet lined with parchment paper.
Flash freeze the bites for an hour or longer.

Crispy Coating

Set up a dredging station with 3 shallow bowls or containers.
In the first container, whisk the flour and cornstarch together.
Next, whisk buttermilk and eggs together in the second container.
In the third container, add the breadcrumbs and all the seasonings.
In a large frying pan or skillet, heat oil over medium-high heat.
Roll each ball into flour mixture, then egg mixture, and finally in breadcrumb mixture.
Place about 6-8 bites at a time into the hot oil. Cook until they are golden on all sides.
Remove with a slotted spoon and place on a plate lined with paper towels.
Make sure to fry in batches so the oil stays at the optimum temperature.
Serve with your favorite dipping sauce.
*Place breadcrumbs in a sealable baggie and slightly crush into smaller crumbs.

Notes

The easiest way to mix the meatloaf is to use clean hands.

Mix the meatloaf ingredients until just combined. Overworking ground meat causes it to become dry as it cooks.

It's important for the meatloaf balls to be solid before coating and frying them so they hold their shape while the coating cooks.

I recommend lean ground beef for this recipe. Anything fattier than that will make the meatballs greasy, as the fat can't cook out of the meatballs.

To easily crush the panko breadcrumbs, add them to a resealable baggie and lightly crush them by rolling a rolling pin back and forth over them.

Work in small batches to keep your oil hot and ensure the coating gets crispy instead of soggy.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition