Repurposing Meatloaf Two Ways

Last Saturday, my brother, Dick, joined us for dinner.  We had Mass before he was scheduled to arrive so I decided to make Crockpot Meatloaf so it would be ready when we got home.  I made a batch and a half because Rae had said she would make Meatloaf Sandwiches for dinner on Sunday.

As a kid, Mom sometimes packed me leftover meatloaf sandwiches for lunch.  Cold meatloaf on soft bread with ketchup.  I loved it but had never made it myself.  Rae's Meatloaf Sandwich was nothing like that!!!

Rae pan-fried the meatloaf and topped it with Swiss cheese.  She then placed it onto a fresh Ciabatta Roll, spread with a little horseradish sauce. She drizzled it with bbq sauce and topped it with pickled red onions and french-fried onions.

On Monday, we met Nicole and Pierre at a restaurant for dinner and on Tuesday we had friends over for dinner.  Our Wednesday dinner was scheduled to be a Brinner but I still had meatloaf left so I decided to make these Chimichangas for dinner instead.  

They were so delicious that I want to share the recipe with you so that you too can enjoy these when you next have leftover meatloaf.

This dish can be made with any leftover meat available or you can use fresh ground beef.  Shredded chicken works well. Vegetarian versions can be made using just refried beans and cheese.  

You know that pot roast that you are serving up for Sunday Supper?  Leftovers would be perfect to use for this dish.  Plan ahead for a Mexican Monday or Taco Tuesday.  Enjoy!!

Leftovers, Beef, Beans, Cheese, Fried, Mexican,

Entrees

Mexican Fusion

Yield: 4 servings

Author: Wendy Klik

Meatloaf Chimichanga

This burrito starts with leftover meatloaf combined with refried beans and shredded cheese, then shallow fried to a crisp golden brown.

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

• 4 slices leftover meatloaf
• 1/4 c. broth or water
• 1 can refried beans, heated
• 1 c. shredded Mexican blend cheese
• 4 large flour tortillas
• Canola oil for frying
• shredded lettuce, diced tomatoes, avocado slices, and sour cream as desired.

Instructions

1. Place the meatloaf and broth or water into a pan over medium heat. Use a wooden spoon to break up the meat and cook until warmed through. The meat should be the consistency of sloppy joes. Add more liquid if needed.
2. Place 1/4 of the meat mixture in the center of a large (burrito-sized) tortilla. Top with 1/4 of the warmed refried beans. Sprinkle with 1/4 cup of the cheese.
3. Fold the bottom half of the tortilla over the filling, bring the sides in and the top down, envelope style. Place onto a platter seam side down while you repeat this step with the remaining ingredients.
4. Pour about a 1/2" of canola oil into a large skillet and place over med-high heat. When the oil is hot, place one or two (depending on pan size) burritos, seam side down into the oil and cook until crisp and golden brown, a minute or two, flip and continue to cook for another minute or two until crisp and golden brown.
5. Plate and top with desired garnishes. I use lettuce, tomatoes, avocado, and sour cream.

Nutrition Facts

Calories

267

Fat (grams)

14 g

Sat. Fat (grams)

6 g

Carbs (grams)

22 g

Fiber (grams)

4 g

Net carbs

18 g

Sugar (grams)

3 g

Protein (grams)

12 g

Sodium (milligrams)

752 mg

Cholesterol (grams)

27 mg

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