I’m a huge fan of leftovers. I think this dates back to those years after Greg got out of the Army and was going to college. We had a family and I needed to stretch dollars until they screamed. It actually became a challenging sort of game that continues to this day. But digressing again, there are so many ways to use up any meatloaf leftovers.
First and foremost, my favorite is the sandwich. I often think the only reason I make meatloaf is so I can have a sandwich the next day, with yellow mustard of course. If you have homemade bread, bonus points, if not any firm bread will do. The older generations of the family butter their bread, but not the youngsters.
Second, we all love Shepard’s Pie. Meatloaf is a great bottom layer for the pie, followed by mashed potatoes, peas and cheese. Since I always serve meatloaf with mashed potatoes and peas, I’m so ahead of the game. I know traditionally this is made with lamb, but I don’t like lamb. Enough said. I don’t always bake it in the oven. If I’m in a hurry, a couple of minutes in the microwave will work just fine.
Depending on your eaters, you can always make some mushroom gravy and make open faced sandwiches on a Pugliese-type bread. This is so easy. Saute sliced cremini mushrooms and garlic in butter. Add a couple of tablespoons of flour and brown for a minute or 2 more. Slowly pour in beef broth and allow to thicken. Don’t forget salt and pepper. Sometimes I’ll add a splash of Balsamic reduction, a bit of butter and a little cream. Did you know gravy was that easy? Num. I wasn’t planning on meatloaf for dinner, but I may have to reconsider.
and remember: Good things come to those that wait. Good things come to those who work their asses off and never give up. Big kiss, Lynn
From the Recipe Box 