Best Leftover Meatloaf Pasta Recipes

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

Ingredients

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

LEFTOVER MEATLOAF PASTA

Leftover Meatloaf Pasta image

Since there are only two of us in the house, whenever I make something like meatloaf we have at least half of it leftover and usually don't eat it. I came up with this solution using things I had on hand to try and make it a little more interesting and appetizing the next day.

Provided by Mrs. Regan

Categories Spaghetti

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 loaf of leftover meatloaf, crumbled (I prefer Yes, Virginia There is a Great Meatloaf)
2 green onions, sliced
2 -3 cups Baby Spinach, fresh
1 teaspoon garlic, minced
1/2 green bell pepper, diced
1/2 tomatoes, diced
1 (8 ounce) can oregano and basil tomato sauce
1/2 teaspoon basil
salt & pepper
extra virgin olive oil
1/4 cup wine (I had white zinfandel on hand and it worked great)
1/2 lb spaghetti, cooked
cheese, to serve on top (blend of romano, parmegiano, and asiago are good)

Steps:

Heat oil in pan and saute onions and green bell peppers. Season with salt and pepper. When peppers and onions begin to soften, add garlic and basil.
Add crumbled meat loaf. Do not overcook, just make sure to heat all the way through.
Pour in wine and allow to boil 1-2 minutes.
Add tomatoes and baby spinach.
Top with tomato sauce, season again with salt and pepper, and cover.
Lower heat and simmer until spinach is wilted.
Toss with pasta and top with cheese.

Nutrition Facts : Calories 509.6, Fat 2.3, SaturatedFat 0.4, Sodium 634.8, Carbohydrate 99.6, Fiber 7.3, Sugar 9.1, Protein 18.1

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

Ingredients

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 :