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.
Meatloaf always brings back fond memories of Mom’s cooking for me. I actually love a meatloaf sandwich too. A casserole is a great idea for leftovers, I will have to try.
Thanks for sharing, your blog does feel like family as others have remarked.
– Denise
Not sure if you’ll see this, Christy, but I wanted to thank you for answering my question about number of servings for your recipes! It’s such a huge help — now I know I can either cut the amounts in half, or make the recipe as is and get leftovers to eat later or freeze.
Thanks again!! 🙂
Diane in PA
OH my! I am going to have to make a meatloaf just so I can try this recipe..it sounds delicious! Once again you have managed to produce another winner! Thanks for all you do here to keep us happy and well fed!
Sorry I am posting so late Christy, but I had surgery, and am having a time getting around.
I think this recipe sounds delicious. But I have one problem, I never have any left over meat loaf. If I make it there is nothing like a cold meat loaf sandwish with mustard the next day. Was wondering if I could just cook down a bit of ground beef and still make this. I think meat loaf is the only thing that we never have left overs with.
Oh, wanted also to tell you that I am making bows for my Granddaughters. Yipee, Grandma is so smart. lol
Christy- I love you and all of your stories. You definately have a way with words! And this recipe looks wonderful, just like all of the others you have shared with us. I agree with everything that you said, it really touched my heart.
Christy, I cannot thank you enough, as your post came through during the afternoon of one of the worst days I had experienced in quite a while. As I read, it was as if you were speaking directly to me, and I cannot begin to tell you how blessed I was to receive your message on that day. And the recipe–as they always do–sounds so scrumptious…will be trying it very soon! Many thanks & hugs to you!
I never knew how to make meatloaf, one of hubby’s all time favorite meals, so when I found Hunt’s meatloaf sauce on the grocery shelf all those many years ago I decided to give it a try. To this day he claims I make the world’s greatest meatloaf. (He’ll never know just how simple it really is!) My husband is going to love us both so much when I tell him where this recipe came from. You are the greatest! 🙂