Dad's (Secret) Deli Meatloaf

Meatloaf Leftovers

Meat loaf is a great base for so many meals from tacos to stuffed vegetables, from soups to pastas. We have a few here—try some of the other possibilities on your own.

1 medium onion, minced or grated

2 garlic cloves, minced 

2 eggs

1 cup tomato sauce

1 teaspoon salt

1 teaspoon ground pepper

1/4 teaspoon celery salt

1/2 teaspoon thyme

1/2 teaspoon oregano

2 pounds chopped beef or turkey, in any percentages

1-1 1/2 cups breadcrumbs

1/4 cup ketchup

6 slices pastrami or 8 slices bacon, opt.

 

  1. In a large bowl, mix onion, garlic, eggs, tomato sauce, salt, pepper, celery salt, thyme, oregano, meat and bread crumbs.

  2. To make a loaf: Swirl the ketchup on the bottom of the loaf pan. Place meat mixture on top of ketchup and smooth. Swirl a tablespoon of ketchup on top. If desired, place slices of pastrami on top of meat. Bake at 350 F for 40 minutes or until meat is browned through.

  3. To make meatloaf muffins:  Swirl ketchup in bottom of each tin. Take 2 tablespoons meat mixture and roll into a ball. Roll in breadcrumbs. Place in tin and flatten slightly. Drizzle ketchup on top. Bake at 350 F for 25 minutes or until meat is browned through.

Meat loaf tacosCrumble the meatloaf in a bowl and toss with chopped romaine and chopped vegetables of choice, such as tomatoes, black

beans and red bell peppers. Add chopped jalapeño peppers and cheese, if desired. Fill tacos and top with salsa. 

Stuffed peppers: Sauté spinach, mushrooms and onions. Crumble meat loaf into mixture. Cut tops off the peppers and stuff them with meat mixture. Bake in 350 oven for 45 minutes or until peppers are soft. Zucchini is a tasty and pretty substitute for bell peppers.

Taco Salad: Mix cooked corn, beans and red bell peppers. Grate 1 tablespoon of lime zest with mixture. Mix lime juice and olive oil to make a lime vinaigrette. Top the salad with crumbled meat. Add a slice of avocado and place into taco shells.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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