I'm not a fan of meatloaf, but my husband is. When I make it for him there is always leftovers, so when I came across this recipe I had to try it. I have to say, I'm a fan of meatloaf now, at least made this way.
Meatloaf Shepherd's Pie
Ingredients
Leftover meatloaf, crumbled
1/2 to 3/4 cup corn kernels
1/2 to 3/4 cup baby peas
2 carrots, peeled, chopped
1 14-oz can diced tomatoes with juice
2 teaspoons balsamic vinegar
A pinch of dried thyme, nutmeg and cinnamon, to taste
About two cups of cooked potatoes or non-mayo potato salad
Sea Salt and fresh ground pepper, to taste
Dill or parsley for the top
Instructions
For the filling you'll need:
Leftover meatloaf, crumbled
1/2 to 3/4 cup corn kernels
1/2 to 3/4 cup baby peas
2 carrots, peeled, chopped
1 14-oz can diced tomatoes with juice
2 teaspoons balsamic vinegar
A pinch of dried thyme, nutmeg and cinnamon, to taste
For the topping:
About two cups of cooked potatoes or non-mayo potato salad
Sea Salt and fresh ground pepper, to taste
Dill or parsley for the top
Preheat the oven to 350 degrees F.
Place the leftover meatloaf in a bowl. Add the corn, baby peas, carrots, diced tomatoes and balsamic vinegar; mix to combine. Season with thyme, nutmeg and cinnamon, to taste. Mix and spoon into a single casserole dish or individual gratin dishes.
Top with cooked leftover mashed potatoes, or vinegar potato salad. Sprinkle with dill, sea salt and pepper.
Bake until heated through and bubbling- about 30 to 35 minutes or so (depending upon how cold the leftovers were when you assembled your pie).
Total Servings: 4
6 Weight Watcher Points Plus
Calories: 220
Carbohydrates: 35.1g
Cholesterol: 26mg
Fat: 4.7g
Saturated Fat: 1.6g
Fiber: 7.1g
Sodium: 162mg
Protein: 12.0g
Recipe Source: WebMD
Lisa
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As for me and my house, we will serve the Lord! Joshua 24:15
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