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Leftover Meatloaf Casserole

3

45 min

Leftover Meatloaf Casserole

Leftover Meatloaf Casserole Photo 1

Time

45 min

Serving

8 persons

Calories

388

Rating

3.00★ (5)

Cuisine

Author: Victoria Buriak
A quick casserole using leftover ingredients turns meatloaf, pasta, 2 kinds of cheese, and spices into a whole new meal.

Ingredients

  • rotini pasta: 1 pack (16 ounce pack)
  • slices leftover meatloaf: 4 piece (to taste)
  • frozen corn: 1 cup
  • tomato sauce: 1 can (15 ounce can)
  • dash Italian seasoning: 1 piece
  • dash dried basil: 1 piece
  • dash dried oregano: 1 piece
  • dash onion powder: 1 piece
  • dash garlic powder: 1 piece
  • salt:
  • dash ground black pepper: 1 piece
  • white sugar: 1 Tbsp
  • Parmesan cheese: 0.25 cup (grated)
  • Italian bread crumbs: 0.33333 cup
  • cheddar cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

Leftover Meatloaf Casserole Photo 21
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  1. 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.
    Leftover Meatloaf Casserole Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C).
    Leftover Meatloaf Casserole Photo 3
  3. While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
    Leftover Meatloaf Casserole Photo 4
  4. Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
    Leftover Meatloaf Casserole Photo 5
  5. 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.
    Leftover Meatloaf Casserole Photo 6
  6. Bake in the preheated oven until bubbly, 30 to 45 minutes.
    Leftover Meatloaf Casserole Photo 7

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