16 Delicious Leftover Meatloaf Recipes for Busy Weeknights

Picture this: It’s a hectic weeknight, and you’re staring at last night’s meatloaf, wondering how to reinvent it into something exciting. You’re in luck! Our roundup of 16 Delicious Leftover Meatloaf Recipes is here to save your dinner routine. From quick sandwiches to hearty casseroles, these ideas promise to turn your leftovers into mouthwatering meals. Let’s dive in and give that meatloaf a delicious second act!

Meatloaf Sandwich with Caramelized Onions

Craving a comfort classic with a twist? This meatloaf sandwich stacks juicy, herb-packed meatloaf with sweet caramelized onions—**next-level deli vibes**.

Ingredients

• 1 lb ground beef (80/20 for the best juiciness)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1 large egg (room temp blends smoother)
• 1/4 cup ketchup (plus extra for glazing)
• 1 tbsp Worcestershire sauce (the umami booster)
• 1 tsp garlic powder (because fresh is great, but this is easier)
• 1 large yellow onion, thinly sliced (sweet varieties caramelize like a dream)
• 2 tbsp unsalted butter (real butter makes those onions sing)
• 4 slices provolone cheese (melts like a dream)
• 4 brioche buns (toasted, because texture matters)

Instructions

1. Preheat your oven to 375°F—**no guessing**, use an oven thermometer.
2. Mix beef, breadcrumbs, egg, ketchup, Worcestershire, and garlic powder in a bowl. **Tip**: Don’t overmix—keeps the meatloaf tender.
3. Shape into a loaf on a baking sheet. Brush with ketchup. Bake for 45 minutes until the center hits 160°F.
4. While baking, melt butter in a skillet over medium-low. Add onions, stir occasionally for 25 minutes until golden brown. **Tip**: Low and slow is the caramelization mantra.
5. Rest meatloaf for 10 minutes—**crucial step** for juicy slices.
6. Slice meatloaf, layer on buns with onions and provolone. Broil for 2 minutes to melt cheese. **Tip**: Watch closely—broilers go from golden to burnt in seconds.

The sandwich? **Juicy meatloaf meets sweet, buttery onions**, all hugged by melty cheese. Serve with pickles for a tangy crunch or dunk in extra ketchup—**no judgment here**.

Meatloaf Quesadillas with Spicy Salsa

Craving a twist on classic comfort food? Transform last night’s meatloaf into today’s crispy, cheesy quesadillas. Pair with a fiery salsa for a kick that wakes up your taste buds.

Ingredients

• 2 cups leftover meatloaf, crumbled (the drier, the better for crispiness)
• 4 large flour tortillas (I swear by the extra-large for maximum filling)
• 1.5 cups shredded cheddar cheese (sharp cheddar melts like a dream)
• 1 tbsp olive oil (extra virgin for that fruity note)
• 1/2 cup spicy salsa (homemade or your favorite store-bought brand)
• 1/4 cup chopped cilantro (fresh is non-negotiable here)

Instructions

1. Heat a large skillet over medium heat. Add 1 tbsp olive oil, swirling to coat.
2. Place one tortilla in the skillet. Sprinkle 1/2 cup cheese evenly over the tortilla.
3. Spread 1 cup crumbled meatloaf over the cheese, then drizzle with 1/4 cup salsa.
4. Top with another tortilla. Press down gently with a spatula.
5. Cook for 3-4 minutes until the bottom is golden brown. Flip carefully.
6. Cook the other side for another 3-4 minutes until crispy and the cheese is melted.
7. Remove from skillet, let sit for 1 minute (this prevents a cheese avalanche), then slice into wedges.
8. Repeat with remaining ingredients.
9. Garnish with chopped cilantro before serving.

Golden, crispy edges give way to a molten cheese and meatloaf center, with the salsa adding a bright, spicy contrast. Serve with extra salsa on the side for dipping, or go wild with a dollop of sour cream.

Meatloaf and Mashed Potato Casserole

You’ve got leftover meatloaf and mashed potatoes? Transform them into a cozy, crave-worthy casserole that’s all about comfort with a crispy twist.

Ingredients

• 2 cups leftover meatloaf, crumbled (homestyle beats store-bought any day)
• 3 cups mashed potatoes (day-old spuds work wonders here)
• 1 cup shredded cheddar cheese (sharp for punch, mild for mellow)
• 1/2 cup panko breadcrumbs (for that unbeatable crunch)
• 2 tbsp melted butter (salted, because flavor)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp garlic powder (trust me, it’s the secret weapon)

Instructions

1. Preheat your oven to 375°F. Grab that 9×9 baking dish—no need to grease, we’re keeping it light.
2. Spread the crumbled meatloaf evenly at the bottom. This is your flavor foundation.
3. Next, layer the mashed potatoes over the meatloaf. Smooth it out for a sleek finish.
4. Sprinkle the shredded cheddar on top. Go generous—cheese is the glue of happiness.
5. In a small bowl, mix panko, melted butter, olive oil, and garlic powder. This is your crispy crown.
6. Evenly scatter the panko mix over the cheese. Every bite should have crunch.
7. Bake for 25 minutes, or until the top is golden and the edges bubble. Watch for that perfect toast.
8. Let it sit for 5 minutes. Patience rewards with perfect slices.

Flaky, creamy, and with a crunch that sings, this casserole turns leftovers into legends. Serve it with a side of pickles for a tangy contrast or drizzle with hot sauce for a fiery kick.

Meatloaf Stuffed Bell Peppers

Unleash your inner chef with these Meatloaf Stuffed Bell Peppers—comfort food gets a colorful upgrade, and your taste buds are in for a wild ride.

Ingredients

• 4 large bell peppers, any color (I love the red ones for their sweetness)
• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 cup breadcrumbs (panko gives a nice crunch)
• 1/4 cup ketchup (plus extra for topping)
• 1 large egg (room temp blends better)
• 1 small onion, finely diced (white or yellow, your call)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp Worcestershire sauce (a must for depth)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground packs a punch)
• 1/2 cup shredded cheddar cheese (sharp cheddar for the win)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking from the get-go.
2. Slice the tops off the bell peppers and remove the seeds. A spoon works great for cleaning them out.
3. In a large bowl, mix ground beef, breadcrumbs, ketchup, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Hands are the best tool here—get in there!
4. Stuff each pepper with the meat mixture, pressing down lightly to pack it in. Leave a little room at the top for expansion.
5. Place the peppers in a baking dish. A snug fit keeps them upright.
6. Top each pepper with a dollop of ketchup. It caramelizes beautifully in the oven.
7. Bake for 45 minutes. The peppers should be tender, and the meatloaf cooked through.
8. Sprinkle cheese on top and bake for another 5 minutes, just until melted. Watch closely to avoid burning.
9. Let them rest for 5 minutes before serving. This lets the juices redistribute.

Serve these beauties with a side of mashed potatoes or a crisp salad. The peppers soften just enough to cradle the savory meatloaf, while the cheese adds a gooey finish. Perfect for a weeknight dinner that feels anything but ordinary.

Meatloaf Hash with Fried Eggs

Just when you thought meatloaf couldn’t get any better, we’re turning leftovers into a breakfast masterpiece. Crispy, savory, and topped with a runny egg—this hash is a game-changer.

Ingredients

• 2 cups leftover meatloaf, crumbled (day-old gives the best texture)
• 1 large russet potato, diced (skin on for extra crunch)
• 1 small yellow onion, finely chopped (white onions work too)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 4 large eggs (I prefer room temp eggs here)
• 1/2 tsp smoked paprika (for that smoky kick)
• Salt and freshly ground black pepper (to season)
• 1 tbsp unsalted butter (because butter makes everything better)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced potatoes, spreading them in an even layer. Cook for 5 minutes without stirring to get a golden crust.
3. Stir in onions and cook for another 3 minutes until translucent. Tip: Don’t overcrowd the pan to ensure everything crisps up nicely.
4. Add crumbled meatloaf and smoked paprika. Mix well and cook for 4 minutes, stirring occasionally.
5. Push the hash to one side of the skillet. Melt butter in the empty space and crack eggs into it.
6. Cook eggs sunny-side up for 3 minutes, or until whites are set but yolks are still runny. Tip: Cover the skillet for the last minute to perfectly set the whites.
7. Season everything with salt and pepper right before serving. Tip: A sprinkle of fresh herbs on top adds a bright contrast.

Golden edges on the hash meet the creamy yolk for a bite that’s downright addictive. Serve it straight from the skillet with a side of hot sauce for those who dare.

Meatloaf Pizza with Mozzarella and Basil

Kick your pizza night up a notch with this meatloaf pizza—mozzarella and basil bring it home.

Ingredients

• 1 lb ground beef (80/20 for juiciness)
• 1 cup breadcrumbs (I like panko for extra crunch)
• 1/2 cup milk (whole milk makes it richer)
• 1 large egg (room temp blends better)
• 1 tbsp Worcestershire sauce (the secret umami booster)
• 1 tsp garlic powder (because garlic is life)
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pizza dough (store-bought or homemade, your call)
• 1 cup pizza sauce (go for the one with herbs)
• 2 cups shredded mozzarella (freshly grated melts smoother)
• 1/4 cup fresh basil leaves (torn, not chopped, for rustic vibes)

Instructions

1. Preheat your oven to 375°F. A hot oven is key for a crispy crust.
2. In a bowl, mix ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Tip: Don’t overmix to keep the meatloaf tender.
3. Press the pizza dough onto a greased baking sheet. Stretch it to your desired thickness—I go for medium.
4. Spread pizza sauce evenly over the dough, leaving a small border for the crust.
5. Crumble the meatloaf mixture over the sauce. Tip: Small chunks ensure even cooking.
6. Top with mozzarella. More cheese equals more joy.
7. Bake for 20-25 minutes until the crust is golden and cheese is bubbly. Tip: Rotate the pan halfway for even browning.
8. Garnish with fresh basil right after baking for that pop of color and freshness.

Mouthwatering doesn’t begin to cover it—the juicy meatloaf pairs perfectly with the gooey mozzarella and aromatic basil. Serve it with a side of garlic knots for the ultimate comfort meal.

Meatloaf Tacos with Avocado Crema

Zesty meets cozy in this twist on two classics. **Meatloaf Tacos with Avocado Crema** blend hearty comfort with fresh, creamy vibes—perfect for flipping the script on taco night.

Ingredients

• 1 lb ground beef (80/20 for juiciness, trust me)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup milk (whole milk makes it richer)
• 1 egg (room temp blends smoother)
• 1 tbsp Worcestershire sauce (the secret umami bomb)
• 1 tsp garlic powder (because fresh is great, but this is easier)
• 1/2 tsp salt (kosher, always)
• 1/4 tsp black pepper (freshly ground, please)
• 8 small flour tortillas (warmed, they’re just better)
• 1 ripe avocado (because rock-hard avocados are a no-go)
• 1/4 cup sour cream (full-fat for the win)
• 1 tbsp lime juice (freshly squeezed, no bottles)
• 1/4 tsp cumin (toasted, if you’re fancy)
• Salt to taste (see, I told you no ‘to taste’—just a pinch!)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, salt, and pepper until just combined. Overmixing = tough meatloaf.
3. Shape the mixture into 8 small loaves. Place on the baking sheet. Bake for 20 minutes, or until internal temp hits 160°F.
4. While the meatloaves bake, mash the avocado with sour cream, lime juice, cumin, and a pinch of salt in a small bowl. This crema should be smooth but with tiny avocado bits for texture.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Keep them wrapped in a towel to stay soft.
6. Assemble tacos: place a meatloaf in each tortilla, top with avocado crema. Fold and eat immediately.

Bold flavors and textures make these tacos a standout. The meatloaf is juicy, the crema cool and creamy—try serving with pickled red onions for a tangy crunch.

Meatloaf Shepherd’s Pie with Cheesy Topping

Unleash your inner chef with this twist on a classic—comfort meets creativity in every bite.

Ingredients

• 1 lb ground beef (80/20 for that perfect fat ratio)
• 1 cup breadcrumbs (I swear by panko for extra crunch)
• 1 large egg (room temp, it binds better)
• 1/2 cup ketchup (plus extra for glazing, because why not?)
• 1 tbsp Worcestershire sauce (the secret umami bomb)
• 1 tsp garlic powder (fresh is great, but this is a time-saver)
• 1/2 tsp salt (I like sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground, please)
• 2 cups mashed potatoes (leftovers work wonders here)
• 1 cup shredded cheddar cheese (sharp for that punch)
• 1 tbsp butter (unsalted, so you control the salt)

Instructions

1. Preheat your oven to 375°F—no guessing, just set it.
2. In a bowl, mix ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper until just combined. Overmixing? A no-go.
3. Press the meat mixture into a 9-inch pie dish, creating a well in the center for the potatoes.
4. Spread mashed potatoes over the meat layer, smoothing with a spatula. Tip: A fork can add texture for extra crispiness.
5. Sprinkle cheese evenly over the potatoes, then dot with butter for golden goodness.
6. Bake for 25 minutes, then broil for 2-3 minutes until the top is bubbly and slightly browned. Watch closely—broilers don’t play.
7. Let it rest for 5 minutes. Patience is key for clean slices.

Crave-worthy layers of savory meatloaf and creamy potatoes under a molten cheese blanket. Serve with a side of roasted veggies for a color pop or go solo for pure indulgence.

Meatloaf Sliders with Mini Brioche Buns

Just when you thought meatloaf couldn’t get any better, here come these bite-sized beauties. Perfect for parties or a fun family dinner, these sliders pack all the comfort of classic meatloaf into mini brioche buns.

Ingredients

• 1 lb ground beef (80/20 for the best flavor)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup ketchup, plus more for topping
• 1 large egg (room temp blends better)
• 1 tbsp Worcestershire sauce (the secret umami booster)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)
• 12 mini brioche buns (toasted lightly for that golden edge)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix the ground beef, breadcrumbs, 1/4 cup ketchup, egg, Worcestershire sauce, garlic powder, salt, and pepper until just combined. Tip: Overmixing can make the meatloaf tough.
3. Shape the mixture into 12 small patties, about the size of your buns. Place them on the prepared baking sheet.
4. Bake for 15 minutes, then brush the tops with a little more ketchup. Bake for another 5 minutes until the internal temperature reaches 160°F.
5. While the meatloaf cooks, slice the brioche buns in half and lightly toast them in a dry pan over medium heat for about 1 minute per side. Tip: This step adds texture and prevents sogginess.
6. Assemble the sliders by placing a meatloaf patty inside each bun. Serve warm. Tip: Skewer each slider with a pickle spear for a tangy crunch.

Now these sliders are juicy, flavorful, and just the right size for snacking. Try serving them with a side of sweet potato fries for the ultimate comfort food combo.

Meatloaf and Bean Chili

Packed with protein and bursting with flavor, this Meatloaf and Bean Chili combo is your next weeknight hero. **Bold** spices meet hearty ingredients for a dish that’s as comforting as it is easy to whip up.

Ingredients

• 1 lb ground beef (80/20 for that perfect fat ratio)
• 1 can (15 oz) kidney beans, drained (I love the texture they add)
• 1 cup diced tomatoes (fresh or canned, your call)
• 1/2 cup breadcrumbs (panko gives a nice crunch)
• 1 egg (room temp blends better, trust me)
• 2 tbsp chili powder (the secret to depth)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp cumin (for that smoky hint)
• 1/2 tsp salt (season like you mean it)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking from the get-go.
2. In a bowl, mix ground beef, breadcrumbs, egg, and salt. Tip: Use your hands for the best blend.
3. Shape the mixture into a loaf on a baking sheet. Pro tip: A loaf pan keeps it moist.
4. Bake for 45 minutes or until the internal temp hits 160°F. Safety first!
5. While the meatloaf bakes, heat olive oil in a pot over medium. Add tomatoes, beans, chili powder, and cumin.
6. Simmer for 20 minutes, stirring occasionally. The aroma? Unreal.
7. Slice the meatloaf and serve atop the chili. The combo? Next level.

Juicy meatloaf meets smoky chili for a texture and flavor showdown. Try topping with avocado or a dollop of sour cream for an extra kick.

Meatloaf Fried Rice with Vegetables

Make your leftovers legendary with this Meatloaf Fried Rice with Vegetables—transform last night’s meatloaf into today’s crave-worthy dish.

Ingredients

• 2 cups cooked meatloaf, crumbled (leftovers work wonders here)
• 3 cups cooked white rice, day-old is best for that perfect fry
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1 cup mixed vegetables (I love a colorful mix of peas, carrots, and corn)
• 2 eggs, beaten (room temp eggs blend smoother)
• 2 tbsp soy sauce (for that umami kick)
• 1 tsp sesame oil (a little goes a long way)
• 1/2 tsp garlic powder (because fresh is great, but convenience wins sometimes)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add mixed vegetables, stir-fry for 3 minutes until just tender—crisp is key.
3. Push veggies to one side, pour beaten eggs into the other. Scramble until just set, about 1 minute.
4. Add crumbled meatloaf and rice, breaking up any clumps with your spatula.
5. Drizzle soy sauce and sesame oil over the rice mixture. Toss everything together, frying for 5 minutes until evenly heated.
6. Sprinkle garlic powder, give one final toss, and serve immediately.

Fluffy rice meets crispy edges, with savory meatloaf bits in every bite. Try topping with a fried egg for an extra layer of deliciousness.

Meatloaf Pasta Bake with Tomato Sauce

Never underestimate the power of combining two comfort food classics into one epic dish. This meatloaf pasta bake is your new weeknight hero—easy, cheesy, and packed with flavor.

Ingredients

• 1 lb ground beef (80/20 for juiciness)
• 1 cup breadcrumbs (I love panko for extra crunch)
• 1/2 cup grated Parmesan (the real deal, not the shaker kind)
• 1 large egg (room temp blends better)
• 2 cloves garlic (minced, because fresh is best)
• 1 tsp dried oregano (crush it in your palm to wake it up)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)
• 2 cups marinara sauce (homemade or your favorite jarred)
• 8 oz penne pasta (al dente is the goal)
• 1 1/2 cups shredded mozzarella (because more cheese is always better)
• 1 tbsp extra virgin olive oil (my go-to for everything)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9×13 baking dish with olive oil.
2. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper until just combined. Tip: Overmixing makes tough meatloaf.
3. Shape the mixture into small meatballs, about 1-inch in diameter. Tip: Wet your hands to prevent sticking.
4. Cook pasta according to package instructions until al dente, then drain.
5. Heat a large skillet over medium heat. Add meatballs and brown on all sides, about 5 minutes. They don’t need to be fully cooked.
6. In the prepared baking dish, combine pasta, meatballs, and marinara sauce. Stir gently to mix.
7. Sprinkle mozzarella evenly over the top. Tip: For a golden crust, broil the last 2 minutes.
8. Bake for 20 minutes, or until bubbly and cheese is melted.

Bold flavors and textures make this dish a standout. The meatballs stay juicy, the pasta absorbs the sauce, and that cheesy top? Irresistible. Serve with a crisp green salad to cut through the richness.

Meatloaf Stuffed Mushrooms

Zesty and bold, these Meatloaf Stuffed Mushrooms are your next party hit. Packed with flavor, they’re a twist on the classic that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground beef (80/20 for juiciness)
• 12 large white mushrooms (stems removed, save for another use)
• 1/2 cup breadcrumbs (I love panko for extra crunch)
• 1/4 cup ketchup (plus extra for glazing)
• 1 egg (room temp blends better)
• 1 tbsp Worcestershire sauce (the secret umami booster)
• 1 tsp garlic powder (because fresh is great, but this is easier)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, always)
• 1 tbsp olive oil (extra virgin is my kitchen staple)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, mix ground beef, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, salt, and pepper until just combined. Tip: Don’t overmix to keep the meatloaf tender.
3. Brush each mushroom cap with olive oil inside and out. This prevents sticking and adds flavor.
4. Stuff each mushroom with the meatloaf mixture, mounding slightly. Tip: Use a small spoon or your fingers for easy stuffing.
5. Place stuffed mushrooms on the prepared baking sheet. Brush tops with a little extra ketchup for a glossy finish.
6. Bake for 20-25 minutes, until the meatloaf is cooked through and mushrooms are tender. Tip: A meat thermometer should read 160°F in the center.

Unbelievably juicy inside with a slightly crispy top, these mushrooms are a flavor bomb. Serve them on a platter with toothpicks for easy grabbing, or atop a bed of greens for a fancy appetizer.

Meatloaf and Cheese Omelette

Viral on every brunch menu, this Meatloaf and Cheese Omelette **flips** the script on leftovers. **Transform** last night’s meatloaf into a fluffy, cheesy dream—no food waste, all flavor.

Ingredients

• 3 large eggs (room temp for fluffier omelettes)
• 1/2 cup diced meatloaf (leftovers work best, trust me)
• 1/4 cup shredded cheddar cheese (sharp for a kick)
• 1 tbsp unsalted butter (the secret to golden edges)
• Salt and pepper (just a pinch, the meatloaf’s already seasoned)

Instructions

1. **Crack** eggs into a bowl, **season** lightly, and **whisk** until yolks and whites are fully blended.
2. **Heat** a non-stick skillet over medium-low heat (350°F), then **melt** butter, swirling to coat.
3. **Pour** in eggs, **tilt** pan to spread evenly, and **let sit** for 30 seconds—no stirring!
4. **Sprinkle** meatloaf and cheese over one half, **fold** the other side over with a spatula.
5. **Cover** with a lid for 1 minute to melt cheese, then **slide** onto a plate—done!

**Tip:** Keep the heat low for a tender omelette. **Tip:** Fold gently to keep the filling inside. **Tip:** Let it rest a minute before cutting for neat slices.

Melt-in-your-mouth meets hearty in every bite. **Serve** with a dash of hot sauce or a side of crispy hash browns for the ultimate breakfast mashup.

Meatloaf BBQ Flatbread

Here’s a twist on classic meatloaf that’ll have your taste buds dancing—BBQ sauce meets flatbread for the ultimate comfort food mashup.

Ingredients

• 1 lb ground beef (I go for 80/20 for the juiciest results)
• 1/2 cup BBQ sauce (smoky flavors work best here)
• 1 cup shredded cheddar cheese (sharp cheddar brings the punch)
• 1 pre-made flatbread (saves time, but homemade is chef’s kiss)
• 1/4 cup diced onions (for that crunch)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (because everything’s better with garlic)

Instructions

1. Preheat your oven to 375°F—this ensures a crispy flatbread base.
2. In a bowl, mix ground beef, garlic powder, and half the BBQ sauce until just combined; overmixing makes tough meatloaf.
3. Heat olive oil in a pan over medium heat, add onions, and sauté until translucent, about 3 minutes.
4. Spread the remaining BBQ sauce on the flatbread as your flavor base.
5. Top the flatbread with the beef mixture, spreading evenly but leaving a small border for crunch.
6. Sprinkle sautéed onions and cheddar cheese over the beef layer.
7. Bake for 15-20 minutes, until the beef is cooked through and cheese is bubbly.
8. Let it cool for 2 minutes before slicing—patience prevents cheese slides.

Kick back with this Meatloaf BBQ Flatbread, where the smoky BBQ melds with melty cheese atop a crispy crust. Perfect for game night or slicing into strips for party appetizers.

Meatloaf and Egg Breakfast Burrito

Dive into the ultimate breakfast mashup with this meatloaf and egg breakfast burrito. It’s hearty, flavorful, and packed with protein to kickstart your day.

Ingredients

• 1 cup leftover meatloaf, crumbled (homestyle beats store-bought every time)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1/4 cup milk (whole milk for creaminess)
• 1 tbsp extra virgin olive oil (my go-to for a light, fruity note)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 4 large flour tortillas (warmed slightly for flexibility)
• Salt and pepper to taste (freshly ground pepper is a game-changer)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat until shimmering.
2. Whisk eggs and milk in a bowl until fully combined, then pour into the skillet.
3. Scramble the eggs gently, pulling them across the pan with a spatula until just set, about 3 minutes.
4. Add crumbled meatloaf to the skillet, stirring to combine and heat through, about 2 minutes.
5. Sprinkle shredded cheddar over the mixture, allowing it to melt slightly before removing from heat.
6. Divide the mixture evenly among the tortillas, rolling them tightly into burritos.
7. For a crispy exterior, heat a clean skillet over medium-high and toast each burrito seam-side down for 1-2 minutes.

This burrito brings a smoky, savory depth from the meatloaf, perfectly balanced by the creamy eggs and melted cheese. Try serving it with a side of salsa verde for an extra zing.

Conclusion

Absolutely, these 16 delicious leftover meatloaf recipes are a game-changer for busy weeknights, offering both convenience and creativity. We hope you’re inspired to give them a try and transform your leftovers into something extraordinary. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the joy of easy, tasty meals!