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?"
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Easy and delicious! The only thing I did different was to add a red bell pepper and 2 small zucchinis (it was use them or lose them) I thought it would be wonderful and it was. I will be making this often. Thanks, Jackie!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
