Hearty Leftover Meatloaf Soup Recipes

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HEARTY MEATLOAF

Including my late hubby, we usually had several strapping lads at our table who loved to eat (seriously, they were like locusts, and I had the grocery bills to prove it). It's a large loaf and occasionally we even had leftovers! It's pretty basic, but feel free to spice it up according to your family's taste.

Provided by Annalisa Keene @adksapphire

Categories     Beef

Number Of Ingredients 15



Hearty Meatloaf image

Steps:

  • Combine meat, crumbs, spices, eggs, and milk in a large bowl. Mix by hand until well blended.
  • Turn out into a large Pyrex baking dish and form into a loaf.
  • Combine glaze ingredients in a small bowl and mix until well blended. Add extra seasonings as desired.
  • Pour over meatloaf.
  • Bake at 375 for about 60 minutes. (Should temp at 140 on meat thermometer) Remove from oven and let rest 5 minutes. Slice and serve.

MEAT LOAF
2 pound(s) ground beef
2 pound(s) sausage
1 1/2 cup(s) Panko bread crumbs (plain or flavored)
3 eggs (beaten)
3/4 cup(s) milk
2 onions
2 teaspoon(s) minced garlic (heaping)
1 tablespoon(s) dry mustard
GLAZE
1 cup(s) brown sugar, firmly packed
1 cup(s) ketchup
3 teaspoon(s) chili powder
1/2 teaspoon(s) cayenne pepper
2 1/2 teaspoon(s) salt

HEARTY LEFTOVER MEATLOAF SOUP

Believe it or not, this is a great way to stretch that little bit of leftover meatloaf, starting with canned tomato soup. We all need to stretch a little bit these days, don't we?

Provided by JackieOhNo

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Hearty Leftover Meatloaf Soup image

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.

Nutrition Facts : Calories 464.8, Fat 26.1, SaturatedFat 9.7, Cholesterol 119.2, Sodium 1684.9, Carbohydrate 20.4, Fiber 2.6, Sugar 11.7, Protein 37.9

1 tablespoon canola oil
1 small onion, chopped
1/4 teaspoon pepper
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can condensed tomato soup
1 lb leftover meatloaf, cut into chunks
2 tablespoons Worcestershire sauce
1 cup water
1/2 cup shredded cheddar cheese, 2 oz

LEFTOVER MEATLOAF SOUP

Ok, so I had this leftover meatloaf that no one was going to eat [no one but me likes meatloaf] and I needed to use it up, so I came up with this soup, and it turned out pretty good. I'm really just posting it so I remember how to make it [ha-ha] if you make it, feel free to sub prepared meatballs as well, and to mix up the veggies as to what you have on hand. It makes a lot, but it does freeze okay.

Provided by JesseandRayye

Categories     Clear Soup

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12



Leftover Meatloaf Soup image

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.

1/2 basic meatloaf, chopped (left over)
1 (26 ounce) can diced tomatoes
2 quarts beef broth
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 potato, diced
2 -3 cups frozen vegetables (peas, corn and green beans)
1/4 cup pearl barley (more if you like it thick)
1/4 cup alphabet pasta (or any other small noodles)
2 cups baby spinach leaves (optional)
1 pinch salt and pepper, to taste

HEARTY BEEF VEGGIE SOUP

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. -Colleen Jubl, Dayton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 11



Hearty Beef Veggie Soup image

Steps:

  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.

Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
4 cups spicy hot V8 juice
2 cups coleslaw mix
1 can (14-1/2 ounces) Italian stewed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen cut green beans

MEATLOAF SOUP

My family loves this on a cold night. It's cheap, easy and filling. I serve mine with Mistaken Biscuits for an added comfort.

Provided by Rainn Thomas

Categories     Beef Soups

Time 1h10m

Number Of Ingredients 7



Meatloaf Soup image

Steps:

  • 1. combine all ingredients in a pan except pasta.
  • 2. bring to a boil and turn down to a simmer, let cook until onions are tender.
  • 3. add pasta and heat through.
  • 4. serve with Mistaken Biscuits for an added comfort.

1 lb leftover meatloaf
1 can(s) diced tomatoes
1 med. onion, chopped
1 qt beef broth
1/2 pkg pasta of choice
1 tsp garlic powder
salt and pepper to taste

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