Meatloaf Spaghetti

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 11/28/21
Spaghetti

 

rudisill / Getty Images

Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Servings: 4 to 6 servings

This meatloaf spaghetti is a super simple three-ingredient recipe that disguises leftover meatloaf in a wonderful way. One of the nicest things about this recipe is that you can stretch just a few slices of meatloaf to serve another four (or more!) people. And no one will know that the recipe uses leftovers—let alone leftover meatloaf.

This recipe is made using ​mom's meatloaf but you also can use any leftover cooked ground meat. Or if you want to make the recipe but don't have leftover meatloaf, brown 1/2 to 1 pound of ground meat with 1 chopped onion. Then add the pasta sauce and continue with the recipe.

Serve this super-easy and hearty dish with a green salad tossed with cherry tomatoes and sliced mushrooms, or with a fruit salad drizzled with a purchased raspberry vinaigrette. For dessert, serve some ice cream with chocolate and caramel sauce drizzled over it.

Ingredients

  • 3 slices leftover meatloaf, or any quantity

  • 1 (26-ounce) jar pasta sauce

  • 1/3 cup water

  • 1 (16-ounce) package spaghetti pasta

  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of salted water to a boil.

  3. Meanwhile, cut the meatloaf into small pieces and combine in a large skillet with the pasta sauce. Rinse pasta sauce jar out with the water and add that to skillet.

  4. Place the skillet over medium heat and bring to a simmer, stirring frequently. Make sure that you stir from the bottom so the sauce doesn't burn. As the sauce cooks down, it will more easily stick to the skillet.

  5. Cook the pasta according to package directions in the pot of boiling water until al dente. Drain the pasta, then place it on a serving platter. It's helpful to use tongs to do this.

  6. Top the pasta with the pasta sauce and the shredded Parmesan cheese and serve immediately.

Tip

  • Using leftovers is a wonderful way to stretch your budget and minimize food waste. Did you know that 30 percent of the food we buy in the supermarket goes to waste? That's terrible for our budgets and for the environment.

Recipe Variations

You certainly can change or add more ingredients to this recipe if you'd like:

  • Use linguine rather than spaghetti, or switch to Romano cheese.
  • Start by putting some olive oil in the skillet and adding a chopped onion and some minced garlic.
  • Shredded carrots or chopped red or green bell peppers would be a great addition too.
  • Or use up leftover vegetables. Just add them toward the end of cooking time so they don't overcook.
  • Add your favorite herbs too. Some dried oregano leaves or basil, or some chopped fresh parsley would be delicious additions.
Nutrition Facts (per serving)
385 Calories
14g Fat
42g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 24%
Cholesterol 71mg 24%
Sodium 1201mg 52%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 15%
Total Sugars 11g
Protein 22g
Vitamin C 5mg 27%
Calcium 148mg 11%
Iron 4mg 21%
Potassium 810mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)