Leftover Meatloaf Soup Recipes

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LEFTOVER MEATLOAF SOUP



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.

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

Steps:

  • 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.

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

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 :

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

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.

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