Leftover Meatloaf Parmesan Recipes

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MEATLOAF PARMESAN



Meatloaf Parmesan image

A bit retro, but heartwarming and homey, this recipe is an amalgam of meatloaf, polpettone and meatballs. Ground veal and pork, provolone, pecorino and Parmesan mingle with herbs, broccoli rabe and bread crumbs in what is essentially a sliceable meatball. It is doused with tomato sauce and baked until bubbly, aromatic and mouthwatering.

Provided by David Tanis

Categories     dinner, casseroles, meatballs, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 28

1 pound ground veal, or substitute ground beef or turkey
1 pound ground pork
2 teaspoons kosher salt
1/2 teaspoon black pepper
Healthy pinch of red-pepper flakes
1 teaspoon crushed fennel seed
1/8 teaspoon nutmeg
1 cup dry bread, cut in 1/2-inch cubes, soaked in 1 cup milk until softened
2 eggs, beaten
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
5 ounces cooked broccoli rabe or spinach, blanched, squeezed dry and chopped (about 3/4 cup)
1 cup pitted green olives, roughly chopped
1 ounce grated Parmesan (about 1 cup)
5 ounces provolone, cut in 1/4-inch dice (about 1 cup)
5 bay leaves
4 tablespoons olive oil
1 cup diced onion
1 whole garlic clove
Salt, to taste
2 1/2 cups tomato purée
1 1/2 cups crushed tomatoes
Pinch of red-pepper flakes
1 basil sprig
1 ounce grated pecorino (about 1 cup)
4 ounces grated provolone (about 3/4 cup)
1/2 cup dry bread crumbs
Basil leaves, for garnish (optional)

Steps:

  • Put veal and pork in a large mixing bowl. Add salt, black pepper, red pepper, fennel seed and nutmeg. Knead mixture with hands to incorporate.
  • Add soaked bread with milk, eggs, parsley, oregano, broccoli rabe, olives, Parmesan and provolone. Mix again with hands and knead to make sure all ingredients are distributed evenly. Pat mixture into a free-form loaf and place in a 9-by-13-inch baking dish. Press bay leaves on top. You may complete this step several hours, or a day in advance, of baking.
  • Make tomato sauce: Put olive oil in a nonreactive pan over medium heat. Add onions, garlic clove and a little salt, then cook, stirring, until translucent, about 8 to 10 minutes. Add tomato purée, crushed tomatoes, red-pepper flakes and basil sprig. Simmer for 10 minutes. Taste and adjust seasoning. Sauce may be made in advance, if desired.
  • Heat oven to 400 degrees. Spoon sauce over meatloaf, letting it spill over into the baking dish to surround loaf. Sprinkle top of loaf with grated pecorino and provolone, then sprinkle with bread crumbs.
  • Bake at 400 degrees for 30 minutes, then cover, reduce heat to 350 and cook for 30 to 45 minutes more, until internal temperature is 150 degrees. Let rest at least 10 minutes before slicing. Top each serving with a good spoonful of sauce and garnish with basil leaves, if using.

LEFTOVER MEATLOAF CASSEROLE



Leftover Meatloaf Casserole 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 Dish Recipes     Casserole Recipes     Noodles

Time 45m

Yield 8

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
⅓ 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, Carbohydrate 55.5 g, Cholesterol 51.7 mg, Fat 10.3 g, Fiber 3.6 g, Protein 20.1 g, SaturatedFat 4.4 g, Sodium 515.5 mg, Sugar 7.3 g

MEATLOAF PARMESAN



Meatloaf Parmesan image

Make and share this Meatloaf Parmesan recipe from Food.com.

Provided by CookingONTheSide

Categories     Meat

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs lean ground beef
2 eggs
1 cup pizza sauce, divided
1 small onion, grated (1/3 cup)
1/3 cup Italian seasoned breadcrumbs
1/3 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
3/4 cup mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees F; line jelly roll pan with foil; coat with cooking spray.
  • In bowl, mix beef, eggs, 1/2 cup pizza sauce, onion, breadcrumbs, Parmesan and parsley.
  • Place mixture on pan; shape into 8x4 inch loaf.
  • Bake until meat thermometer inserted into center registers 160 degrees F, about 55 minutes.
  • Spread remaining pizza sauce over meatloaf; sprinkle with mozzarella.
  • Bake until cheese is melted, about 5 minutes.
  • Let stand 10 minutes before serving.
  • If desired, serve with pasta and garnish with parsley sprigs.

Nutrition Facts : Calories 352.1, Fat 19.1, SaturatedFat 8.2, Cholesterol 160.2, Sodium 590.1, Carbohydrate 11.3, Fiber 0.7, Sugar 4.9, Protein 31.9

LEFTOVER MEAT LOAF PARMESAN



Leftover Meat Loaf Parmesan image

This is a wonderful recipe to use when you have leftover meatloaf. Instead of a meatloaf sandwich I make this delicious dish that reminds me of Chicken Parmesan.-Laddie Nichols, Lakeside, Arizona

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2-4 servings.

Number Of Ingredients 7

1 cup crushed saltines
1/4 cup grated Parmesan cheese
1 egg
3 tablespoons water
4 leftover meat loaf slices (each about 3/8 inch thick)
Shortening for pan-frying
Ketchup, optional

Steps:

  • Combine the saltine crumbs and Parmesan cheese in a shallow dish; set aside. Beat egg with water. Dip meat loaf slices in egg mixture, then in crumb mixture. Heat shortening in a skillet. Brown meat loaf slices on both sides. Serve with ketchup if desired.

Nutrition Facts :

LEFTOVER MEATLOAF PARMESAN



Leftover Meatloaf Parmesan image

I have meatloafs in the freezer. Nothing goes to waste. I have to either slice up the leftover meatloaf and place it back in the freezer as a meal or come up with something do with it. Here is one idea....I'm sure their are 100's

Provided by TishT

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 -6 slices leftover meatloaf
1 (15 ounce) can tomato sauce (or your homemade stuff)
1 clove garlic, minced
2 teaspoons italian seasoning
4 -6 slices mozzarella cheese

Steps:

  • Place your slices of meatloaf flat on the bottom of a 9 X 13 cooking dish (smaller if you have less pieces), touching but not overlapping.
  • Mix together tomato sauce, garlic, seasoning and pour over the meatloaf.
  • Place a slice of cheese over each meatloaf slice (you can use shredded cheese if you want).
  • Warm in a 350F over until the cheese is browned and the sauce is bubbly.

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