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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Since there are only two of us in the house, whenever I make something like meatloaf we have at least half of it leftover and usually don't eat it. I came up with this solution using things I had on hand to try and make it a little more interesting and appetizing the next day. Ingredients:
1/2 loaf of leftover meatloaf, crumbled (i prefer yes, virginia there is a great meatloaf) |
2 green onions, sliced |
2 -3 cups baby spinach, fresh |
1 teaspoon garlic, minced |
1/2 green bell pepper, diced |
1/2 tomato, diced |
1 (8 ounce) can oregano and basil tomato sauce |
1/2 teaspoon basil |
salt & pepper |
extra virgin olive oil |
1/4 cup wine (i had white zinfandel on hand and it worked great) |
1/2 lb spaghetti, cooked |
cheese, to serve on top (blend of romano, parmegiano, and asiago are good) |
Directions:
1. 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.
2. Add crumbled meat loaf. Do not overcook, just make sure to heat all the way through.
3. Pour in wine and allow to boil 1-2 minutes.
4. Add tomatoes and baby spinach.
5. Top with tomato sauce, season again with salt and pepper, and cover.
6. Lower heat and simmer until spinach is wilted.
7. Toss with pasta and top with cheese.
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