Best 2 Leftover Meatloaf Turned Italian Recipes
**Leftover Meatloaf Turned Italian: Creative and Flavorful Recipes**
Elevate your leftover meatloaf with a delightful Italian twist! This collection of recipes transforms your leftover meatloaf into a culinary masterpiece, infusing it with the vibrant flavors of Italy. From hearty casseroles and comforting soups to savory pasta dishes and delectable sandwiches, these recipes offer a range of options to suit your taste and preferences. Get ready to embark on a flavor-filled journey as you discover new and exciting ways to enjoy your leftover meatloaf, all while embracing the culinary traditions of Italy.
STUFFED MEATLOAF
Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 350 degrees F.
- Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.
- Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.
- Preheat oven to 350 degrees F.
- Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
LEFTOVER MEATLOAF SOUP
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
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.
Tips:
- Choose the Right Meatloaf: Select a meatloaf with a firm texture and a flavorful blend of spices. Avoid meatloaves that are too moist or crumbly, as they will not hold up well when sliced and reheated.
- Slice the Meatloaf Thinly: Cut the meatloaf into thin slices, about 1/4-inch thick. This will help the meatloaf cook evenly and prevent it from drying out.
- Use a Non-Stick Skillet: Use a large non-stick skillet over medium heat. This will help prevent the meatloaf from sticking and burning.
- Add Some Oil: Add a tablespoon of olive oil or butter to the skillet before adding the meatloaf. This will help prevent the meatloaf from sticking and add some flavor.
- Cook the Meatloaf in Batches: If you have a lot of meatloaf to reheat, cook it in batches. This will help prevent the skillet from getting too crowded and the meatloaf from steaming instead of frying.
- Flip the Meatloaf Occasionally: Flip the meatloaf slices occasionally to ensure that they cook evenly on both sides.
- Add Sauce and Cheese: Once the meatloaf is heated through, add your favorite sauce and cheese. You can use tomato sauce, marinara sauce, or even barbecue sauce. Add a layer of mozzarella cheese or Parmesan cheese and let it melt.
- Serve Immediately: Serve the reheated meatloaf immediately, garnished with fresh parsley or basil. Enjoy!
Conclusion:
Reheating leftover meatloaf in a skillet is a quick and easy way to enjoy this classic dish again. By following these tips, you can ensure that your meatloaf is reheated perfectly, with a crispy crust and a juicy interior. Whether you serve it with sauce and cheese, or simply with a side of mashed potatoes, reheated meatloaf is a delicious and satisfying meal that the whole family will enjoy.
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