Leftover Meatloaf Pappardelle Recipes

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LEFTOVER MEATLOAF PAPPARDELLE



Leftover Meatloaf Pappardelle image

Provided by [email protected]

Time 30m

Number Of Ingredients 7

4 oz. pappardelle
1 Tbsp. olive oil
¾ cup/3 oz. onion (sliced)
1 cup/5 oz. frozen peas (thawed)
6 oz. leftover meatloaf (½" diced)
3 Tbsp./1 ½ oz. ketchup
4 tsp. Parmigiano Reggiano

Steps:

  • Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.
  • Heat a large pan over medium heat. Add the olive oil and sauté the onions until softened and starting to brown (about 3 minutes). Add the peas and meatloaf. Stir in the ketchup and ¼ cup water. Bring to a simmer. Toss in the pasta.
  • Divide between 4 bowls. Sprinkle with the Parmigiano.

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 :

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