Leftover Meatloaf Recipes Food Network


Leftover Meatloaf Soup image

Recipe From foodnetwork.com

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


  • 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.


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

Recipe From food.com

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


  • 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.


Leftover Meatloaf Hash image

Make and share this Leftover Meatloaf Hash recipe from Food.com.

Recipe From food.com

Provided by GingerlyJ

Categories     Breakfast

Time 40m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients: 7

2 cups meatloaf, diced
3 eggs
2 cups potatoes, diced
black pepper
4 tablespoons butter
5 tablespoons heavy cream


  • Parboil the potatoes until mostly done.
  • melt the butter in a skillet.
  • mix everything but eggs, and creamin a skillet.
  • fry 15-20 minutes.
  • scramble eggs with a fork and pour over hash.
  • Cook 3-5 minutes.
  • pour cream over top and serve.


Leftover Meatloaf Soup 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.

Recipe From food.com

Provided by JesseandRayye

Categories     Clear Soup

Time 50m

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


  • 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.


Salisbury Meatloaf and Potatoes image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients: 14

1 1/2 pounds Yukon gold or red potatoes, cut into 1-inch chunks
Kosher salt
1 1/4 pounds meatloaf mix
1/2 cup panko breadcrumbs
1 large egg
1/2 onion, grated
1 1/2 teaspoons chopped fresh thyme
2 teaspoons Worcestershire sauce
Freshly ground pepper
4 tablespoons unsalted butter
1 1/2 cups baby carrots, halved lengthwise
3 stalks celery, sliced
1 1/4 cups low-sodium chicken broth
3 tablespoons half-and-half


  • Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until tender, 25 minutes.
  • Meanwhile, combine the ground meat, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands. Form into four 1/2-inch-thick oval patties.
  • Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties; cook until browned, 3 minutes per side. Scatter the carrots and celery around the patties; cook until they start softening, 3 minutes. Reduce the heat to medium. Add the broth, cover and simmer until the patties are cooked through, 5 minutes. Remove the patties and increase the heat to high. Cook until the broth is slightly reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted.
  • Drain the potatoes; mash with the half-and-half, the remaining 2 tablespoons butter, and salt and pepper to taste. Serve with the patties and vegetables.


Easy Fried Leftover Meatloaf image

Easy way to serve leftover meatloaf almost 'disguised' as something else. You only need 2 ingredients! Serve over cooked rice or noodles, your choice.

Recipe From allrecipes.com

Provided by DOJAGRAM

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 15m

Yield 6

Number Of Ingredients: 3

cooking spray
6 slices leftover beef meatloaf
1 (10.75 ounce) can condensed cream of mushroom soup
Calories225.8 calories
Carbohydrate7.7 g
Cholesterol84.1 mg
Fat14 g
Fiber0.2 g
Protein16.6 g
SaturatedFat5 g
Sodium472.9 mg
Sugar2.1 g


  • Spray a large, heavy skillet with cooking spray and set over medium-high heat. Add meatloaf slices in the skillet. Fry until browned, 2 to 3 minutes per side. Set slices aside.
  • Reduce heat to medium-low. Return meatloaf slices to the skillet. Pour mushroom soup on top. Cover and cook until soup becomes bubbly, about 5 minutes.


Meatloaf Quesadillas image

Well guys, here's yet another recipe I came up with using leftover meatloaf. I wanted to make something different besides the usual sandwich, and I also had some salsa to use. Here is the result. Submitted to "ZAAR" on October 23rd, 2007.

Recipe From food.com

Provided by Chef shapeweaver

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients: 5

2 (6 inch) tortillas, warmed
2 tablespoons salsa, divided (Chef's choice of heat level)
2/3 cup chopped leftover meatloaf, divided
1/2 cup shredded mexican cheese, divided
oil (for frying)


  • Heat oil in a medium sized non-stick skillet over medium high heat.
  • Prepare tortillas in this order,lay tortillas on flat surface,spread 1 Tablespoon of salsa on half of tortilla, place half of meatloaf over salsa, top with half of cheese.
  • Fold other half of tortilla over cheese.
  • Repeat with rest of the ingredients for other tortilla.
  • Place both in skillet and lightly brown on both sides,about 10 minutes total, or until desired brownness is reached.
  • Cut each in half; eat and enjoy.


Leftover Meatloaf Turned Italian image

I always have leftover meatloaf with nothing to do with it. Take leftover meatloaf and add rigatoni and cheeses for a great, different Italian meal!

Recipe From allrecipes.com

Provided by MARIA48

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 8

Number Of Ingredients: 7

1 (16 ounce) package rigatoni pasta
6 slices leftover beef meatloaf, or to taste
1 (15 ounce) container ricotta cheese (such as Polly-O)
½ cup grated Parmesan cheese, divided
salt and ground black pepper to taste
1 (28 ounce) jar marinara sauce
1 (8 ounce) package shredded mozzarella cheese, divided
Calories588.7 calories
Carbohydrate61.2 g
Cholesterol103.8 mg
Fat22.2 g
Fiber4.6 g
Protein35.8 g
SaturatedFat10.5 g
Sodium849.2 mg
Sugar12.1 g


  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes.
  • While rigatoni is cooking, coarsely chop meatloaf. Mix ricotta cheese, 1/4 cup Parmesan cheese, salt, and pepper in a bowl.
  • Drain rigatoni and return to the pot. Add meatloaf, ricotta cheese mixture, remaining Parmesan cheese, marinara sauce, and 1/2 of the mozzarella cheese. Mix well and spread in a 9x13-inch baking dish.
  • Bake in the preheated oven until hot and bubbly, about 25 minutes. Sprinkle remaining mozzarella cheese on top; continue baking until melted, about 5 minutes more.

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