Leftover Meatloaf Recipes

Leftover meatloaf is the foundation of many quick,  tasty meals.  Instead of simply reheating last night’s meatloaf, chop it up and add it to a mix of three or more vegetables in a stir fry.  Use your favorite Asian seasonings while cooking and a little soy sauce at the end.  The only thing missing is the rice and chopsticks.

Make a meal in a sandwich.  Heat the sliced meatloaf in a skillet with a little bit of oil or butter, or don’t heat it at all.  Spread mayonnaise, mustard, horseradish sauce or barbeque sauce on whole grain sliced bread, or in pita pockets.  Add your favorite cheese or avocado.  Fresh sliced tomato, lettuce and arugula or basil for garnish and you’ve got an easy meal, ready to eat or pack for lunch.

Left over meatloaf tacos or burritos are as easy as chopping up the meatloaf, adding some chili powder and heating it up with a little oil or butter in a skillet.  Add chopped onions and tomatoes or salsa and simmer on medium-low heat while prepping the rest of the meal.  Chop up green onions, lettuce or cabbage and pickled hot peppers and place them on a large plate or tray.  Grate cheddar or jack cheese and place it on the tray with the chopped veggies.  Heat up the tortillas, flour for burritos or corn for tacos, using a griddle or skillet with a touch of oil.  Flip each tortilla several times to be sure they are hot and softened enough to roll easily.  Stack them as they get hot on a plate and cover with a clean dish towel to keep them moist and hot.  Fill the hot tortillas with the meatloaf, veggies and grated cheese.  Add salsa or hot sauce to top it off.  Sour cream or plain yogurt can be added for a creamy, cool compliment to the heat and spice of the dish.

Leftover meatloaf can be used as the basis of the filling for a kind of shepherd’s pie.  Chop the meatloaf into chunks about an inch and a half square, more or less according to preference.  Chop, then lightly sautée one medium onion, 2 stalks of celery and 2 carrots in a bit of butter or oil until the onions are turning translucent.  Mushrooms and fresh or frozen green peas would be good additions as well.  Fresh or dried herbs will provide additional flavor and nutritional benefits, as they do in any foods.  Add the meatloaf to the vegetables for a few minutes to warm it up.  Spoon the mixture into an oven-proof casserole dish.  Top with 2-3 inches of whipped garlic potatoes.  Bake at 350 degrees for 20-30 minutes, until the potatoes on top get golden peaks.

Frittata made with leftover meatloaf is a quick, hearty dish good for any meal of the day.  Serve with fruit salad and fresh corn-meal muffins for breakfast; add fresh steamed asparagus and a mixed green salad and you’ve got brunch or dinner.  In a baking dish mix equal portions of chopped meatloaf, onions, spinach or kale and sweet peppers.  Add 1/2 cup of crumbled feta cheese.  In a bowl beat 2 eggs for every cup of the meat/veggie mixture in your baking dish.  Beat in a tablespoon of water per egg, then pour over the top of the mixture in the baking dish.  Cover with grated Parmesan, Romano or Asiago cheese.  Bake at 350 for about 35 minutes or until a knife comes out clean and the top is lightly browned.

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