Chicken-Fried Meatloaf

This is a "Second-Time Around" dish that you can make on purpose, as is, or you can use this to disguise leftovers!

• 1 Leftover meatloaf (should be cold, and firm not crumbly)
• 2 eggs
• Breading Mix
• Oil

In cast iron skillet, bring a quarter-inch of oil up to frying hot.

Lightly beat eggs in a bowl.

Slice meatloaf into 1/2-inch or 1-inch thick slices. Dip into egg, then into breading mix. Fry until golden brown. Drain on paper towels or kraft paper. Serve with sour cream or Kiwi Salsa