Thank you Anna, one of my newsletter subscribers, for emailing me this recipe.  Oh my goodness does it sound heavenly!  I just happen to have some left over meatloaf in the refrigerator.  I will be trying this recipe tomorrow night.  Thanks again, Anna!

1/2 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
Four 1/2- to 3/4-inch-thick slices cold leftover meatloaf
1 to 1-1/2 cups canola or peanut oil for frying

Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the flour in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the panko or crumbs in the third dish and toss them with 1/2 tsp. salt and 1/4 tsp. pepper.

Working with one slice at a time, dredge the meatloaf first in the flour and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the crumbs, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray. When all are coated, refrigerate for at least 5 minutes and up to 1/2 hour to let the breading set up. Save some of the leftover crumbs for testing the frying oil temperature and discard the remaining breading ingredients.

When ready to cook, pour about 1/3 inch of oil into a heavy-duty 10-inch straight-sided sauté pan. Have ready a paper-towel-lined tray or plate. Heat the oil over medium-high heat until it immediately and vigorously bubbles when you gently flick a few leftover crumbs into it.

With a slotted metal spatula, carefully slip the breaded meatloaf into the oil. Fry until golden brown on both sides, about 1 minute per side, using the spatula to carefully turn the slices. Transfer to the paper towels, sprinkle lightly with salt, and let sit briefly to drain excess oil. Serve hot.

6 cups shredded loose-packed frozen potatoes, thawed
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrots
2 cups extra-lean ham
1 cup shredded Cheddar cheese, PLUS
2 tablespoons shredded Cheddar cheese
2 cups hot water
1 cup nonfat dry milk powder
1 can (l0 3/4-ounce size) cream of mushroom soup
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

Spray a crock pot with butter-flavored cooking spray. In your crock pot, combine potatoes, celery, onion, carrots, ham, and Cheddar cheese. In a large bowl, combine water and dry milk powder. Add mushroom soup, parsley flakes, and black pepper. Mix well to combine. Stir milk mixture into potato mixture. Cover and cook on LOW for 8 hours. Mix well before serving. Serves 6.

And, with this yummy soup you’re going to need some really good homemade bread… So, head on over to ‘Muffin and Bread Recipes‘ to find just the perfect recipe!

Sherry - http://familycrockpotrecipes.com
‘Life is Just Better With a Crock Pot’