Food & Nutrition

Well, I don't know if you can use leftover meatloaf and nutrition in the same sentence, however, being a lifetime Weight Watchers member, I know "everything in moderation." I made a meatloaf a couple of days ago and have been looking for a few leftover recipies to give new life to the meatloaf. Who wants meatloaf twice in one week? Here are a few that I've found that sound good enough to save!

• Grate leftover meatloaf on 4 sided box grater. Place in lightly oiled casserole and add enough chicken or beef broth to lightly moisten. Stir in leftover vegetables or add frozen peas. Season with basil and freshly ground pepper. Cover with generous amount of mashed potatoes and bake in 350 degree oven until potatoes start to color. This is our favorite version of Shepherd's Pie.
• My great grandmother was from Italy, and grew up poor, but her family always ate well. She kept a large Tupperware container in her freezer ALWAYS....as do my Mother and Sister and I now......ANY piece of meat that is leftover....meatloaf, chicken, hamburger, steak, roast, pork chops....etc. We put it in our "mystery meat" container. When the container is full....we make spaghetti sauce. Since we cook this all day either on the stove or in the crock pot, the meat will fall apart and you can't decipher what it is until you bite into it.....but boy is it delicious! I love your newsletter!
• Add it to a 25-cent Mac-and-cheese dinner with a can of tomato sauce or some marinara, and PRESTO! Meat Loaf Helper!!
• I'd try cutting it up into small cubes to add to macaroni, rice, or potatoes for a casserole starter.
• Saute onions and peppers and add chunks of the meatloaf and potatoes
• "Philly Cheesesteak" style, sauteed until hot through, with mushrooms, peppers, onions & whiz on a good hoagie roll

Enjoy!