Description
Two slices of leftover meatloaf in a quick tomato gravy with peas and carrots, topped with mashed potatoes and cheddar and baked in a small dish for two.
Ingredients
- 1 teaspoon olive oil
- 1/2 small yellow onion, finely chopped
- 1 small carrot, finely diced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 2 cups crumbled leftover meatloaf (about 2 thick slices)
- 1/2 cup frozen peas
- 1/2 cup low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 2 cups mashed potatoes, leftover or freshly made, warmed
- 1/4 cup shredded cheddar cheese
- Kosher salt and black pepper, to taste
Instructions
- Heat the oven to 375°F. Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and carrot and cook for 5 minutes, until softened.
- Stir in the garlic and tomato paste and cook for 1 minute, until the paste darkens slightly.
- Add the crumbled meatloaf, peas, broth and Worcestershire sauce. Simmer for 3 minutes, stirring, until the liquid thickens into a light gravy. Season with salt and pepper.
- Spoon the filling into a 1-quart baking dish. Spread the warm mashed potatoes over the top to the edges, rough up the surface with a fork and sprinkle with the cheddar.
- Set the dish on a baking sheet and bake for 25 minutes, until the filling bubbles at the edges, the top is golden and the center reaches 165°F.
- Let it rest for 5 minutes before serving.
Notes
Equipment: 10-inch skillet, 1-quart baking dish, baking sheet, instant-read thermometer
- Cold mashed potatoes spread more easily after a short warm-up in the microwave.
- Use any leftover meatloaf, beef or turkey; glaze and all is fine.
- Swap the peas for frozen mixed vegetables or corn.
- Two individual ramekins work in place of the baking dish; check them a few minutes early.
- Assemble up to a day ahead, cover and refrigerate; bake a few minutes longer straight from the refrigerator, until the center reaches 165°F.
- Refrigerate leftovers in a covered container for up to 3 days and reheat until the center reaches 165°F.
- Use leftover meatloaf within 3 to 4 days of when it was first cooked (USDA FSIS).
- Reheat leftovers to an internal temperature of 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of baking (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American