My idea is this: take some osso bucco cuts, bake them until done, then carefully remove the center bone from each piece without cutting into the outer meat ring. After all center bones are removed, take the meat rings, and dip them in egg, then some sort of flour (like you would for fried chicken), and set aside to let absorb flour. After the meat looks like it's all wet again, re-dip in egg and flour a second time, then fry in hot oil until it appears donut-like (golden brown outside).
Because of the nature of ground meat, I don't think this would work with any other meat besides solid pieces. Ground meat would surely come apart in the frying, even with the addition of eggs/bread crumbs/rice/whatever you stick your meatloaf together with.
When I get up the guts to actually try it, I'll report back. In the meantime, if YOU feel like getting jiggy in the kitchen...just remember to let us know how it went.
(Searching Google)
Apparently someone else got there before I did, only with ground meat. Oh well.
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