Meatloaf Casserole
This meatloaf casserole is my favorite way to use up leftover meatloaf, with layers of tender shell pasta, creamy ricotta and mozzarella, crumbled meatloaf, and meatloaf sauce baked until bubbly. It’s a lot like a meatloaf lasagna, and it’s ready in about 45 minutes.
A Quick Look At The Recipe
- Recipe Name: Meatloaf Casserole
- Serves: 6
- Main Ingredients: crumbled leftover meatloaf, meatloaf sauce, uncooked small shell pasta, ricotta cheese, mozzarella cheese
- Why You'll Love It: Turn your leftover meatloaf into this quick and easy meatloaf casserole recipe, with delicious layers of pasta, ricotta and mozzarella cheese, and meatloaf sauce.
Most folks I know turn leftover meatloaf into sandwiches, and those are good too, but I’m a casserole person. This one gives you a whole new supper out of last night’s dinner, and if you’re looking for another fun meatloaf twist, try my meatloaf burgers.
A New Supper From Leftover Meatloaf
My husband and I first fell for this casserole made with leftover sloppy joe meat, so one night I decided to try it with meatloaf and meatloaf sauce instead. It was every bit as good as we’d hoped, and it’s been our go-to for leftover meatloaf ever since.
You cook the pasta, stir the cheeses together, and layer everything in a 9×13 dish, so there’s very little hands-on work. It’s a good one to keep in mind whenever you make a big meatloaf like my slow cooker meatloaf, since you can plan for leftovers on purpose.
Ingredients for Meatloaf Casserole
- Leftover meatloaf: Crumble 2 to 4 cups, depending on how much you have. It can go in straight from the fridge, and any meatloaf works, including my Italian meatloaf.
- Meatloaf sauce: Use a can of meatloaf sauce, a can of seasoned tomato sauce, or about 2 cups of homemade sauce made with ketchup, brown sugar, garlic powder, onion powder, salt, and pepper.
- Small shell pasta: The little shells catch the sauce and cheese. Any small pasta like elbows or ditalini works too.
- Ricotta and mozzarella: Stirred together, they make a creamy layer that holds the casserole together, much like the cheese layer in lasagna.
You’ll find the full amounts in the recipe card below.
Helpful Tips Before You Start
- Don’t overcook the pasta. Cook it just to the low end of the package time, since it’ll soften a bit more in the oven.
- Crumble the meatloaf into small pieces. Smaller crumbles spread more evenly and make the casserole easier to cut and serve.
- Spread the sauce to the edges. Covering the whole top keeps the edges from drying out while it bakes.
- Bake uncovered. That lets the top get bubbly and a little browned in spots.
- Let it rest a few minutes. A short rest after baking helps the layers set, so each serving holds together, the same way you’d let lasagna rest.
How to Make Meatloaf Casserole
1. Cook the Pasta
Cook and drain the pasta according to the package directions.
Spread the pasta in the bottom of a 9×13 baking dish.
2. Mix the Cheeses
In a large bowl, stir the ricotta and mozzarella together until they’re well combined.
3. Layer the Casserole
Spread half of the cheese mixture over the pasta.
Top it with half of the meatloaf sauce, spreading it out to cover the whole top.
Add all of the crumbled meatloaf in an even layer. Mine was straight from the fridge, in case you’re wondering.
Top the meatloaf with the rest of the cheese mixture.
Spread the remaining sauce over the top.
4. Bake
Bake uncovered at 350°F for 30 minutes, or until it’s hot and bubbly.
Scoop out a big serving and enjoy it with a side of fresh green beans and a warm dinner roll.
More Ways to Use Leftover Meatloaf
If you have more meatloaf than you need for this casserole, here are a few other ideas we like.
- Meatloaf sandwiches: Warm a slice in a skillet and pile it on toasted bread with a little ketchup or cheese.
- Mashed potato topping: Swap the pasta and cheese for a layer of mashed potatoes topped with shredded cheddar, bacon bits, and fried onions for a cowboy-style meatloaf casserole.
- Spaghetti sauce: Crumble it into marinara and serve it over spaghetti, a lot like my crock pot spaghetti.
- Breakfast hash: Brown crumbled meatloaf with diced fried potatoes and top it with a fried egg.
- Stuffed peppers: Mix crumbled meatloaf with cooked rice and use it as the filling for stuffed pepper casserole.
What to Serve With Meatloaf Casserole
- Vegetables: fresh green beans, candied carrots, or a simple green salad
- Bread: homemade dinner rolls or garlic bread
- Potatoes: loaded twice baked potatoes if you want a really hearty supper
Storing and Freezing
Store leftovers in an airtight container in the fridge for up to 3 days and reheat them in the microwave. You can also freeze leftovers for up to 3 months, then thaw them overnight in the fridge before reheating.
If you make meatloaf often, my guide to making and freezing meatloaf walks through how to freeze it ahead so you always have some on hand for a casserole like this one.
Meatloaf Casserole FAQs
Can I use any kind of meatloaf?
Yes. Beef, turkey, or a mix all work, and so does a lower-carb version like Susan’s to-die-for low carb meatloaf.
Can I make it ahead?
You can assemble it, cover it, and keep it in the fridge until you’re ready to bake. Add a few extra minutes to the bake time since it’ll go in cold.
What if I don’t have meatloaf sauce?
Use about 2 cups of seasoned tomato sauce or marinara, or stir together ketchup, brown sugar, garlic powder, onion powder, salt, and pepper for a quick homemade version.
Can I use cottage cheese instead of ricotta?
Cottage cheese works if that’s what you have. The cheese layer will just be a little looser.
More Ground Beef and Casserole Recipes
Meatloaf Casserole
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 9×13 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.
This recipe looks great, as all of your recipes do! 🙂
As someone who lives alone now, though, and cooks for herself, I’d like to make a little request — can you post how many people each recipe serves? I often take favorite recipes and cut the ingredients in half so I can make them for myself (with leftovers, usually, if the recipe serves 3 or 4 after halving the amounts)…knowing how many servings a recipe will make helps to make that easier.
Thanks so much!
Diane in PA
I wish the whole world could read what you wrote today. I’m retired now, but was high up in corporate world. People would look at me so strangely when I would tell them the best job I ever had, or the experience that gave me the most joy, was always my children and being a mom. It was and is my life’s dream. I stayed at home with my guys. I babysat to support us, and it still is my grown children that bring me joy. My kids dragged their friends over, and still do, for some of Mom’s cooking. Which is now includes many of Christy’s recipes..even Lane’s. What better gift is their than making something with love for those you love, who then love it and their love and joy fills you up? I feel blessed that I found your web page. You shine, girl!!! p.s. What the heck is meatloaf sauce…I live in Canada?
Everything about this one is nostalgic. My mom could turn anything into a delicious casserole. It reminds me of my childhood. And toys back in the day, I say AMEN to ya! My Barbies were the best dressed around because my mom handmade all their clothes. She usually made me outfits to match, too. (Why didn’t she think of American Girl??) Thanks for the walk down Memory Lane! ***
Christy your thoughts are wonderful and the recipe looks delicious….but What is meatloaf sauce? I have never seen or heard of it.
I wonder if it’a a regional thing? Do you find it with the canned tomatoes? What would you use in place of it? TIA for your help.
Hey Barn! Hunts makes it and it is with all of the other tomato sauce products. In its place I’d use tomato sauce (or ketchup) seasoned as you normally do for your personal meatloaf. I go into more depth about this sauce in my original meatloaf post here
https://www.southernplate.com/2009/01/meatloaf-making-freezing-and-small-batch-options.html
I hope this helps! Even where I am I sometimes have to look to find it. Grocery chains (Kroger, Publix, Piggy Wiggly, etc) tend to carry it more than the big box folks like Wally World and such.
If you find it, you are in for a treat! I Love this stuff!!
Gratefully,
Christy 🙂
Thank you for that! Just what I’ve been thinking … but you say it so well! I am thankful that we are slowing down and really choosing the things that are important. Thanks for all you do – you are a blessing!
One hundred percent in agreement with everthing you said! We raised our kids that way even though it wasn’t ‘in style’. Our baby is in college now and I wouldn’t trade a single day of being home and eating together every night in our own kitchen.
Ya know, you look up Southern Plate thinking you are just gonna find recipes, but Christy always brings us a wonderful perspective on life, traditions and focus on our family. I “get” Christy, with her love of her family and the treasures that they are in a fast-paced world because we have the same values.
Christy, I hope life brings you all the real joys and happiness your heart can hold. Thanks for the reminders to appreciate what we have and to feel blessed in so much of our lives. Love ya! Your biggest cheerleader. (Thanks for another great recipe/post)