LEFTOVER MEATLOAF RECIPE IDEAS RECIPES

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LEFTOVER MEATLOAF CASSEROLE RECIPE | ALLRECIPES



Leftover Meatloaf Casserole Recipe | Allrecipes image

A quick casserole using leftover ingredients turns meatloaf, pasta, 2 kinds of cheese, and spices into a whole new meal.

Provided by J Bates

Categories     Main Dishes    Casserole Recipes    Noodles

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 15

1 (16 ounce) package rotini pasta
4 slices leftover meatloaf, or to taste
1 cup frozen corn
1 (15 ounce) can tomato sauce
1 dash Italian seasoning
1 dash dried basil
1 dash dried oregano
1 dash onion powder
1 dash garlic powder
salt
1 dash ground black pepper
1 tablespoon white sugar
¼ cup grated Parmesan cheese
? cup Italian bread crumbs
½ cup shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
  • Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
  • Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese.
  • Bake in the preheated oven until bubbly, 30 to 45 minutes.

Nutrition Facts : Calories 387.8 calories, CarbohydrateContent 55.5 g, CholesterolContent 51.7 mg, FatContent 10.3 g, FiberContent 3.6 g, ProteinContent 20.1 g, SaturatedFatContent 4.4 g, SodiumContent 515.5 mg, SugarContent 7.3 g

LEFTOVER MEATLOAF SOUP RECIPE - FOOD.COM



Leftover Meatloaf Soup Recipe - Food.com image

Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I’m really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 basic meatloaf, chopped (left over)
1 (26 ounce) can diced tomatoes
2 quarts beef broth
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 potato, diced
2 -3 cups frozen vegetables (peas, corn and green beans)
1/4 cup pearl barley (more if you like it thick)
1/4 cup alphabet pasta (or any other small noodles)
2 cups baby spinach leaves (optional)
1 pinch salt and pepper, to taste

Steps:

  • Sauté onions and garlic in a small amount of oil.
  • Add carrots and potatoes, and cook for another minute.
  • Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
  • Add stock and bring to a boil.
  • Add frozen vegetables, barley and pasta, and meatloaf.
  • Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
  • Toss in a few handfuls of baby spinach leaves (optional).
  • Add salt and pepper to taste.

Nutrition Facts : Calories 82.3, FatContent 0.9, SaturatedFatContent 0.1, CholesterolContent 0.6, SodiumContent 625.5, CarbohydrateContent 16.3, FiberContent 2.7, SugarContent 3.8, ProteinContent 3.6

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