Meatloaf Casserole
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Don’t waste your leftover meatloaf! Turn it into this quick and easy meatloaf casserole recipe instead, with delicious layers of pasta, ricotta and mozzarella cheese, and meatloaf sauce.
Today’s meatloaf casserole recipe is a delicious use for leftover meatloaf. Most folks I know just recycle it into meatloaf sandwiches but I’m a casserole person myself. This is a casserole my husband and I really enjoy with leftover sloppy joe meat, so I decided to give it a go with meatloaf and meatloaf sauce instead. It was every bit as good as we hoped it would be and then some.
Very much like a meatloaf lasagna, ingredients include pasta, a delicious blend of ricotta cheese and mozzarella cheese (because you can never have too much cheese), crumbled meatloaf, and sauce. An interesting and delicious twist that is sure to please.
Together with those simple ingredients, there are only a few simple steps to follow to make your meatloaf casserole. Once we cook our pasta, all that’s left to do is layer our casserole. We do layers of cheese, meatloaf sauce, and leftover meatloaf. Then it’s time to bake and in 30 minutes your meatloaf casserole is ready. This quick and easy recipe is great for a weeknight supper when you’re craving some good ol’ comfort food.
Recipe Ingredients
- Small shell pasta
- Mozzarella cheese
- Ricotta cheese
- Meatloaf sauce
- Crumbled leftover meatloaf
How to Make Meatloaf Casserole
Cook and drain your pasta according to the package directions.
Place in the bottom of a 9×13 baking dish.
Combine both types of cheese in a large bowl and stir until they’re combined.
Spread half of your cheese mixture over your pasta in the .
Top that with half the can of meatloaf sauce.
Spread it a little to make it go over the whole top.
Top that with all of your crumbled meatloaf mixture. Yum!
(My meatloaf was straight from the fridge, in case anyone is wondering).
Top that with the rest of your cheese mixture.
Spread the remaining tomato sauce over it.
Bake, uncovered, at 350 for 30 minutes or until bubbly.
There you have it. Your meatloaf casserole is ready in no time at all (told ya it was easy peasy).
Hand a good serving of this out and watch your husband’s eyes bug out of his head!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the microwave. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating in the microwave.
Recipe Notes
- You can make your own meatloaf sauce or use my favorite seasoned Hunt’s. You’ll need about two cups or so either way you go. To make homemade meatloaf sauce, you’ll need ketchup, brown sugar, garlic powder, onion powder, and salt and pepper.
- Another idea is to make what they call a c or a . Your topping would be either homemade or . To go with the loaded theme, top your mashed potatoes with , shredded , and . You could substitute the other mixture and just use the if you like. … it does sound good, right?
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Ingredients
- 2-4 cups crumbled leftover meatloaf
- 1 can meatloaf sauce or 2 cups homemade meatloaf sauce
- 2 cups uncooked small shell pasta
- 2 cups ricotta cheese
- 2 cups mozzarella cheese
Instructions
- Cook pasta according to package directions and drain. Place in the bottom of a 9x13 baking dish.2 cups uncooked small shell pasta
- In a medium bowl, stir together both types of cheese until well combined.2 cups ricotta cheese, 2 cups mozzarella cheese
- Top pasta in the casserole dish with half of the cheese mixture. Spread half the meatloaf sauce over the top. Top with the crumbled meatloaf mixture. Add remaining cheese and top with remaining sauce, spreading to cover the top.1 can meatloaf sauce, 2-4 cups crumbled leftover meatloaf
- Bake, uncovered, at 350 for 30 minutes or until bubbly.
Call it a clan, call it a network, call it a tribe, call it a family:
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~ Jane Howard. Submit your quote here.
Christy, I hope you don’t mind me using your blog to ask a question on. I am looking for some canning or food preserving bloggers and wondered if you or anyone else might have some.
Thats perfectly fine, who better to ask than your neighbors? 🙂
I have several canning recipes on Southern Plate, including a complete canning tutorial.
But the moment I read this comment a woman came to mind. Her name is Laura Williams and she is just a lovely person all around. She runs a blog and also a blog carnival dedicated to food preservation. You can read her blog to get all sorts of wonderful links to articles on different types of canning and other preservation methods. I’ve put a few Southern Plate things in it from time to time. Her blog address is:
http://laurawilliamsmusings.blogspot.com/2008/10/carnival-of-home-preserving-for-week-of.html
I would think her blog would be the perfect starting point for you to find tons of blogger resources. Hope this helps!
Gratefully,
Christy
P.S. Tell Laura I said hi!
Hey, Christy! Leftover meatloaf? I have to make meatloaf every now and then JUST SO hubby can have his meatloaf sandwiches, with mustard, of course. This recipe sounds delicious, though.
Your comments on simple things are right on. It seems we sometimes need to retrain ourselves to look for what is really important in life. God really does work all things together for our good. I think sometimes He allows us to do without so that we slow down and remember that He is the one providing, and not ourselves. I have found that what God provides is always the best for me and am constantly amazed at the many ways He uses to show His love and care.
Christy, I hope your back is all better and that your whole family is well and happy! God bless you all. Have a great day! Mary C
Thanks for the recipe. You know, I never knew that they sold meatloaf sauce in a can! LOL Guess you can tell I am a “make from scratch” type person. Although we do love meatloaf sandwiches and I always make an extra big meatloaf so we will have leftovers, I am thinking on a cool crisp night that this would be good.
This sounds great..I just happen to have leftover meatloaft from Tuesday so I’ll try this tonight. I use the meatloaf sauce in my meatloaf so I guess I’ll just go ahead and use another can for my sauce and see how it turns out this time, we like things sometimes a little spicey.
I may try one of Elaine’s ideas with meatloaf leftover next time. It’s great to have a few options, even for us old folks who thought we knew it all and we don’t.
Thanks for all your recipes, I have not been disappointed one time.
Of all days today was the very day I NEEDED to read something like this. Life has kind of thrown me and my family some curveballs lately but through it all we’ve said we really are blessed. Believe it or not, we’re having meatloaf for dinner tonight too! Thanks so much for the wonderful post — and the recipe too!!!
Left over meatloaf? Never in my house! LOL I have to make two at a time and it’s only DH and myself. I always send goodie packages to my Mom and In laws. I don’t know how to cook just for two! I LUV LUV LUV your site Christy! The apple cake is a big hit. Please keep doing what you’re doing. I so look forward to seeing your e-mails.
Big hugs to you and yours
Shannon Mammone
Malvern Ohio
I apologize for the double post.
It’s always good to see you. If a technical glitch allows me to see you twice back to back, thats just a bonus!!
🙂
Gratefully,
Christy