Healthy Cold Summer Soups Recipes Recipe For Meatloaf

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HEARTY LEFTOVER MEATLOAF SOUP



Hearty Leftover Meatloaf Soup image

Believe it or not, this is a great way to stretch that little bit of leftover meatloaf, starting with canned tomato soup. We all need to stretch a little bit these days, don't we?

Provided by JackieOhNo

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 small onion, chopped
1/4 teaspoon pepper
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can condensed tomato soup
1 lb leftover meatloaf, cut into chunks
2 tablespoons Worcestershire sauce
1 cup water
1/2 cup shredded cheddar cheese, 2 oz

Steps:

  • In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
  • Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
  • Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.

Nutrition Facts : Calories 464.8, Fat 26.1, SaturatedFat 9.7, Cholesterol 119.2, Sodium 1684.9, Carbohydrate 20.4, Fiber 2.6, Sugar 11.7, Protein 37.9

MOMMA'S HEALTHY MEATLOAF



Momma's Healthy Meatloaf image

This is a super healthy and simplified version of a family favorite.

Provided by NOLAMom

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h

Yield 4

Number Of Ingredients 12

cooking spray
1 tablespoon olive oil
1 green bell pepper, diced
½ cup diced sweet onion
½ teaspoon minced garlic
1 pound extra-lean (95%) ground beef
1 cup whole wheat bread crumbs
2 large eggs
¾ cup shredded carrot
¾ cup shredded zucchini
salt and ground black pepper to taste
¼ cup ketchup, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
  • Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
  • Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 24 g, Cholesterol 157.2 mg, Fat 20.1 g, Fiber 3.7 g, Protein 26.4 g, SaturatedFat 6.5 g, Sodium 457.2 mg, Sugar 6.5 g

LEFTOVER MEATLOAF SOUP



Leftover Meatloaf Soup image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

6 cups chicken broth or stock
6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups)
2 cups leftover mashed potatoes, warmed
1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans
1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots
1/2 cup frozen cipollini or pearl onions, thawed
1/4 head escarole, chopped
2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish

Steps:

  • In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
  • Top with the chopped fresh herbs and serve.

VEGETABLE SOUP MEAT LOAF



Vegetable Soup Meat Loaf image

I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

2 slices white bread, torn
1 can (10-1/2 ounces) condensed vegetarian vegetable soup, undiluted
1 small onion, chopped
1 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce

Steps:

  • In a large bowl, soak bread in soup for 5 minutes. Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Shape into an 8x4-in. oval. , Line an 11x7-in. baking dish with foil and grease the foil. Place meat loaf in pan; top with tomato sauce. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing.

Nutrition Facts :

GROUND BISON MEATLOAF



Ground Bison Meatloaf image

Ground bison is a super alternative to ground beef. This meatloaf uses ground walnuts and diced mushrooms to act as the binder, instead of bread crumbs. Though the bison is not as traditional as beef, we liked it with traditional sides: mashed potatoes, green beans, and a salad.

Provided by Bibi

Categories     Meatloaf

Time 1h30m

Yield 8

Number Of Ingredients 13

2 large eggs
2 tablespoons minced fresh rosemary
1 tablespoon minced garlic
1 tablespoon Dijon mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
1 cup diced white onion
1 cup diced button mushrooms
¾ cup finely chopped red bell pepper
⅔ cup finely chopped walnuts
2 pounds ground bison
3 slices reduced-sodium bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
  • Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
  • Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
  • Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
  • Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
  • Remove toothpicks and slice into 1/2-inch slices to serve.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 5.5 g, Cholesterol 130.4 mg, Fat 28.5 g, Fiber 1.5 g, Protein 26.7 g, SaturatedFat 9.7 g, Sodium 318.2 mg, Sugar 2 g

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