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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.