ow heat and cover, cooking for approximately 15 minutes until veggies
epper flakes. Cook, stirring frequently, for about 5 minutes.
Add
In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
Heat and stir until seasonings are well blended.
Add meatloaf and stir until meat is heated, about 15 minutes.
Divide into two serving bowls, and if desired top with equal amount of cheese.
nd sticks together.
Put meatloaf in a bowl and add
Place meatloaf slices in a nonstick pan over medium heat. Lay 2 Cheddar cheese slices over each. Cook until meatloaf is heated through and browned on the bottom, 3 to 5 minutes. Flip 1 piece of meatloaf over the other so cheese is in the middle.
Spread mayonnaise, ketchup, and mustard over toast. Add cheesy meatloaf and sandwich the toast together.
n another shallow bowl. Dip meatloaf slices, one at a time
Place your slices of meatloaf flat on the bottom of a 9 X 13 cooking dish (smaller if you have less pieces), touching but not overlapping.
Mix together tomato sauce, garlic, seasoning and pour over the meatloaf.
Place a slice of cheese over each meatloaf slice (you can use shredded cheese if you want).
Warm in a 350F over until the cheese is browned and the sauce is bubbly.
While pasta cooks, mash meatloaf in a 2 1/2
In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.
repared baking dish. Press the meatloaf slices into the top of
For the Meatloaf, combine all of the ingredients
Heat oil in pan and saute onions and green bell peppers. Season with salt and pepper. When peppers and onions begin to soften, add garlic and basil.
Add crumbled meat loaf. Do not overcook, just make sure to heat all the way through.
Pour in wine and allow to boil 1-2 minutes.
Add tomatoes and baby spinach.
Top with tomato sauce, season again with salt and pepper, and cover.
Lower heat and simmer until spinach is wilted.
Toss with pasta and top with cheese.
nd tomato paste and cook for about a minute. Set aside
f the bread.
Slice meatloaf into about 1/2 inch
igatoni is cooking, coarsely chop meatloaf. Mix ricotta cheese, 1/4
Spray a large, heavy skillet with cooking spray and set over medium-high heat. Add meatloaf slices in the skillet. Fry until browned, 2 to 3 minutes per side. Set slices aside.
Reduce heat to medium-low. Return meatloaf slices to the skillet. Pour mushroom soup on top. Cover and cook until soup becomes bubbly, about 5 minutes.
f using hot dogs or leftover meatloaf add to flour and butter
minutes.
Add mushrooms, meatloaf, sauce, herbs, and wine.
Slather both slices of bread with butter.
Add the meatloaf slice and additional seasonings.
Cut in half and pack in a lunch or eat right away!
Saute onions and garlic in a small amount of oil.
Add carrots and potatoes, and cook for another minute.
Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
Add stock and bring to a boil.
Add frozen vegetables, barley and pasta, and meatloaf.
Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
Toss in a few handfuls of baby spinach leaves (optional).
Add salt and pepper to taste.