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remix meat loaf & potato casserole

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This casserole remix IDEA is the brain child of my husband Daniel. Here is what I did to add extra veggies to our left over Meat Loaf dinner. I decided to make a casserole type meal. Don't be intimidated by the list of ingredients. JUST USE WHAT YOU HAVE ON HAND TO ADD FLAVOR. I hate to throw away good food, so I found a great way to use OUR LEFTOVERS in this casserole dish. We enjoyed it, and only needed dinner Rolls to go with it. you could also add a salad if desired. Perhaps this might give you an idea the next time you have left overs. IT'S A MEAL IN ONE DISH & IT WAS VERY TASTY.

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yield 8 OR MORE DEPENDING ON PORTION SIZES
prep time 35 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For remix meat loaf & potato casserole

  • 5 c
    cold mashed potatoes
  • 3 lb
    meat loaf i had about 12 slices
  • 1 can
    diced tomatoes, drained 14.5 oz
  • 16 oz
    canned sliced mushrooms
  • 1 md
    red onion, chopped
  • 2 stalk
    celery chopped
  • 3 Tbsp
    butter or olive oil
  • 1 1/2 c
    cheddar cheese shreds
  • 1 md
    bell pepper, chopped
  • 1 can
    tomato paste 6 oz.
  • 1 c
    match stick or carrot shreds
  • 10 oz
    frozen spinach, thawed & squeezed dry
  • 1 can
    whole kernal corn 14.5 oz.
  • 1 1/2 c
    wine, i used chardonnay or water
  • 1 1/2 c
    mozzarella cheese shreds
  • 1 tsp
    steak seasoning
  • 2 tsp
    each italian seasoning, sugar & granulated garlic

How To Make remix meat loaf & potato casserole

  • 1
    Preheat oven to 350 degrees F. Spray a 9 X 13 Casserole dish with non stick cooking spray. These are some of the main ingredients that I used.
  • 2
    Cold Meat Loaf & Potatoes, before I sliced it.
  • 3
    Add the veggies to a food processor or chop by hand until desired consistency is reached.
  • 4
    Melt butter with olive oil in a large skillet over medium high heat. Then add in chopped veggies, and saute until almost crisp tender. Add in the corn, diced tomatoes, canned mushrooms and chopped spinach and stir and continue to cook until veggies are somewhat tender.
  • 5
    Mix the chardonnay with the tomato paste and wisk together till blended, then pour over simmering veggies. Add in the spices, and continue to cook over low to medium heat, stirring to prevent sticking.
  • 6
    Add a layer of vegetable mixture to bottom of casserole dish. Then top with a layer of cheese as desired.
  • 7
    Top the cheese with the cold mashed potatoes, then spread out evenly over the shredded cheese.
  • 8
    Now top the potatoes with the sliced meatloaf. Then add a second layer of cheese. Reserving enough to go on top.
  • 9
    Now top meat loaf and cheese with the remaining vegetable mixture, spreading evenly over the top. Then top with remaining cheese. Cover dish with a lid or aluminum foil, and Bake in preheated oven for 45 minutes. Then remove foil and continue to bake for an additional 15 minutes. until cheeses are completely melted. Allow to cool about 10 to 15 minutes before serving. Serve and enjoy.
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