Fried Pork & Tomatillo Meatloaf

Fried Pork & Tomatillo Meatloaf
  • Cook Time
  • Prep Time
  • 6Servings


  • Cooking spray
  • 2 cups crushed cornflakes
  • 1/2 cup milk
  • 2 pounds ground pork
  • 1 1/2 cups chopped tomatillo
  • 1 cup shredded cheddar
  • 1/2 teaspoon onion powder
  • 1 small onion, grated
  • 1 egg, lightly beaten
  • Salt and pepper
  • Vegetable oil


Position a rack in the upper third of the oven; preheat to 400 degrees . Line a baking sheet with foil; coat with cooking spray.

Combine the cornflakes, pork, onion, egg, milk, tomatillo, cheddar cheese, onion powder, 1 tsp. salt and 1/2 tsp. pepper. Shape into a 5-by-8-inch rectangle on the sheet. Cover and freeze loaf until firm, 1 hour.

Slice 3/4 inch thick; coat with cornflakes on all sides. In nonstick skillet, fry slices in 3 tbsp. vegetable oil over medium-low heat, turning once, until golden and cooked through, about 8 minutes.