Name: Leftover Meatloaf Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Rotini pasta - 1 (16 ounce) package; Leftover meatloaf, or to taste - 4 slices; Frozen corn - 1 cup; Tomato sauce - 1 (15 ounce) can; Italian seasoning - 1 dash; Dried basil - 1 dash; Dried oregano - 1 dash; Onion Powder - 1 dash; Garlic powder - 1 dash; Salt - 1 dash; Ground black pepper - 1 dash; White sugar - 1 tablespoon; Grated Parmesan cheese - ¼ cup; Italian bread crumbs - ⅓ cup; Shredded Cheddar cheese - ½ cup

Ingredients for - Leftover Meatloaf Casserole

1. Rotini pasta 1 (16 ounce) package

2. Leftover meatloaf, or to taste 4 slices

3. Frozen corn 1 cup

4. Tomato sauce 1 (15 ounce) can

5. Italian seasoning 1 dash

6. Dried basil 1 dash

7. Dried oregano 1 dash

8. Onion Powder 1 dash

9. Garlic powder 1 dash

10. Salt 1 dash

11. Ground black pepper 1 dash

12. White sugar 1 tablespoon

13. Grated Parmesan cheese ¼ cup

14. Italian bread crumbs ⅓ cup

15. Shredded Cheddar cheese ½ cup

How to cook deliciously - Leftover Meatloaf Casserole

1 . Stage

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.

4 . Stage

Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.

5 . Stage

Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese.

6 . Stage

Bake in the preheated oven until bubbly, 30 to 45 minutes.