Meatloaf Stroganoff

Submitted by Sierra Silver

"Sure, we all love meatloaf sandwiches, but leftover meatloaf is even better here."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 340.19-453.59 g prepared meatloaf, cubed (any kind will do, including poultry and pork)
• 1 large onion, chopped
• 453.59 g mushroom, sliced
• 2 garlic cloves, minced
• 14.79 ml olive oil
• 2 (609.51 g) can cream of mushroom soup
• 473.18 ml beef broth or 473.18 ml stock
• 22.18 ml cornstarch
• 22.18 ml grill seasoning (whichever you like)
• 44.37 ml fresh parsley, chopped (or 1 tbsp dried)
• 236.59 ml sour cream
• salt and pepper
• 340.19 g egg noodles

directions

1. Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
2. Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
3. Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
4. Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
5. Simmer until thickened.
6. Prepare egg noodles according to package directions.
7. Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
8. Serve over warm egg noodles.