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A skillet filled with leftover meatloaf pasta sauce, with a pile of pasta on the side.
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5 from 1 vote

Leftover Meatloaf Pasta Sauce

Leftover meatloaf pasta sauce makes weeknight dinners a snap. Sam Zien's recipe reinvents the traditional ground beef and tomato sauce using what you've already got at home.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Mains
Cuisine: American
Servings: 4 cups sauce
Calories: 336

Ingredients

  • 2 tablespoons olive oil
  • 1 small (6 oz) onion, diced
  • 2 garlic cloves, minced
  • 2 cups crumbled leftover meatloaf*
  • One (28-ounce) can whole peeled tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 to 3 teaspoons granulated sugar (optional)
  • Cooked pasta, for serving
US - Metric

Instructions

  • In a large skillet over medium heat, warm the oil. When hot, add the onion and cook until softened, 3 to 5 minutes.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Stir in the meatloaf and mix well to combine.
  • Squish the tomatoes into the pan by hand, breaking them up well. Add any extra can juices along with the Worcestershire and oregano. Taste, and add sugar, if desired.
  • Bring to a boil, then lower the heat and let simmer until thickened and the flavors have melded, 20 to 30 minutes.
  • Spoon the sauce over cooked pasta.

Nutrition

Serving: 1portion | Calories: 336kcal | Carbohydrates: 11g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 418mg | Fiber: 2g | Sugar: 6g