Hearty Leftover Meatloaf Soup Recipes

LEFTOVER MEATLOAF SOUP

Steps:

• In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
• Top with the chopped fresh herbs and serve.

LEFTOVER MEATLOAF SOUP

Steps:

• Sauté onions and garlic in a small amount of oil.
• Add carrots and potatoes, and cook for another minute.
• Pour in tomatoes (I used to pre-seasoned kind) and allow to simmer for 5 minutes.
• Add stock and bring to a boil.
• Add frozen vegetables, barley and pasta, and meatloaf.
• Return the pot to a boil, cover and let simmer for 20 minutes or until barley is tender.
• Toss in a few handfuls of baby spinach leaves (optional).
• Add salt and pepper to taste.

HEARTY LEFTOVER MEATLOAF SOUP

Steps:

• In pot, heat oil over medium heat. Add onion and pepper; cook, stirring occasionally, until onion is softened, 3 minutes.
• Add broth, tomatoes with their juice, undiluted soup, meat loaf, Worcestershire sauce, and water. Bring to boil; reduce heat to medium-low.
• Cook until meatloaf is heated through, about 20 minutes. Serve sprinkled with cheese.