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Meatloaf Mozzarella Sticks
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Meatloaf Mozzarella Sticks

A stick of mozzarella wrapped in a thin layer of meatloaf, coated in breadcrumbs, and deep fried.
Prep Time30 minutes
Cook Time5 minutes
rest time1 hour
Total Time1 hour 35 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: fried, Mash-Up, Over the Top, stuffed
Servings: 8 sticks
Calories: 408kcal

Equipment

Ingredients

Meatloaf

  • 1/2 pound ground beef
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 large egg
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic minced
  • 1/2 medium onion minced
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons honey
  • 2 tablespoon hot sauce
  • 1 teaspoon oregano
  • 1 teaspoon celery salt
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika

Dipping sauce

  • 1/2 cup tomato sauce store bought jar, or homemade
  • 1/4 cup ketchup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Worcestershire
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon hot sauce

The rest

  • 8 sticks string cheese
  • 1/4 cup flour
  • 2/3 cup panko breadcrumbs
  • oil for frying

Instructions

  • Make the meatloaf- Mix all the meatloaf ingredients in a bowl. Mix really well to combine. Allow to rest in the fridge for 30 minutes before forming the sticks.
  • Make the sauce - While the meatloaf rests in the fridge, mix the sauce ingredients in a bowl. Stir to combine. Taste and adjust the ingredients to suit your personal tastes. Store in the fridge.
  • Add the flour to a bowl and the breadcrumbs to another. Place the meat onto a sheet of parchment paper.
  • Coat the mozzarella in the flour and shake the excess off. It will be a pretty light coating.
  • Grab a little of the meat and spread it very flat on the parchment paper. Place the cheese stick onto the flat bit of meat, and roll the meat around the cheese. Seal the ends, and cut off any excess meat, It should be a thin and equal coating around the cheese. Pick it up and use your hands to apply even pressure making sure the meat is firmly and tightly secured to the cheese.
  • Add the stick to the bowl of breadcrumbs and roll it around to fully coat. Press the breadcrumbs into the meat so they are secured. Place onto a plate or sheetpan, and repeat with all the sticks.
  • Store in the fridge for 30 minutes to firm.
  • Pour the oil into the fryer or a pot on the stove with a thermometer. Preheat to 325. (depending on your fryer situation, you may want to start with a slightly higher temp anticipating the temperature drop when the food is added)
  • In batches of 2 - 4 depending on your frying situation, fry the sticks for about 3-5 minutes until golden and cooked through. The way I knew they were finished was to check them often and pull them out when you see a seam of cheese threatening to explode from the stick.
  • Add the cooked sticks to a wire rack and sprinkle with some salt immediately. Repeat with the remaining sticks.
  • Warm up the sauce in the microwave or in a small pan. Serve the sticks with the sauce.

Nutrition

Calories: 408kcal | Carbohydrates: 19g | Protein: 8g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 796mg | Potassium: 239mg | Fiber: 1g | Sugar: 9g | Vitamin A: 329IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg