Leftover Meatloaf Soup

READY IN: 50mins
Recipe by JesseandRayye

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.

Top Review by Chef shapeweaver

I must say that I'm very pleased to be the first one to rate this recipe.Since there was only two of us,this is the way I made it.I started by saute'ing the onions in a little bit of canola oil,added a few diced baby carrots( since that is what I had on hand). Then I added the diced potato.Then I just used 1 quart of broth,one 14.5 ounce can of italian style diced tomatoes,about 1 cup of frozen corn,about the same amount of frozen peas.Since there was just SO and myself ,only 1/8 cup of barley was used,for the pasta I used about 1/4 to 1/3 cup of Campanelle Pasta.I didn't use any garlic I just used about 1 1/2 teaspoons of garlic powder.For the meatloaf I used leftovers from Recipe#213228.This was a very warm and filling meal on a cool fall night.This soup just tasted so good.Thank you forposting,this will be made again."Keep Smiling:)"

Ingredients Nutrition

  • 12 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)
  • 14 cup pearl barley (more if you like it thick)
  • 14 cup alphabet pasta (or any other small noodles)
  • 2 cups baby spinach leaves (optional)
  • 1 pinch salt and pepper, to taste


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

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