Everyone has their own ideas about what to do with leftover mashed potatoes, but what about another leftover? What about the humble meatloaf? Well, the Day 2 Bake knows how to dazzle even with yesterday’s dinner! The tender, savory leftovers serve as meatballs for a rich, herbaceous tomato sauce and pasta perfectly shaped to capture all the flavors! On top is a fresh, crunchy coating of breadcrumbs and melted cheese. Spaghetti and meatballs may not taste quite as exciting once you know that the Day 2 Bake can make meatloaf into something even more special!
Ingredients
- 1 (16-ounce) package rotini pasta
- 4 slices leftover meatloaf, or to taste
- 1 cup corn, frozen
- 1 (15-ounce) can tomato sauce
- Italian seasoning, to taste
- dried basil, to taste
- dried oregano, to taste
- onion powder, to taste
- garlic powder, to taste
- salt, to taste
- ground black pepper, to taste
- 1 teaspoon white sugar
- 1/4 cup parmesan cheese, grated
- 1/3 cup Italian breadcrumbs
- 1/2 cup cheddar cheese, shredded
- parsley, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Bring a large pot of lightly salted water to a boil.
Step 3 –Add the rotini pasta to the water and boil until tender yet firm to the bite, about 8 minutes.
Step 4 –Drain the pasta.
Step 5 –In a 2 1/2-quart casserole dish, break the meatloaf into pieces.
Step 6 –Add the corn to the meatloaf and mix to combine.
Step 7 –In a small bowl, add the tomato sauce, the Italian seasoning, the basil, the oregano, the onion powder, the garlic powder, the salt, the pepper, and the sugar and stir well.
Step 8 –Add the cooked pasta and the tomato sauce mixture to the meatloaf mixture.
Step 9 –Top the meatloaf mixture with the parmesan cheese, the breadcrumbs, and the cheddar cheese.
Step 10 –Bake the meatloaf mixture until the breadcrumbs are golden-brown, about 30 minutes.
Step 11 –Serve garnished with the parsley.
