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4 Ways to transform leftover meatloaf into even tastier meals tomorrow

Leftover meatloaf never looked so good. These dolled-up leftover recipes may even look better than the original meatloaf did.

Let’s take these meatloaf egg rolls, for example. They are completely changed into a delightful appetizer with a ketchup-based dipping sauce. Meatloaf and ketchup go so well together. And they taste even better when eaten with a crispy egg roll.

meatloaf egg rolls on plate

These egg rolls make a wonderful appetizer or even a light meal.

meatloaf egg rolls with ketchup

I especially like finger foods like egg rolls, whether they’re cut in half or when I eat them whole. And the spicy jalapeño ketchup is easy to make and tastes so good with the egg rolls.

meatloaf filled egg rolls

Meatloaf egg rolls with jalapeño ketchup recipe

Crispy egg rolls filled with meatloaf and served with a spicy ketchup make a wonderful appetizer or light meal.

Serves 4

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes


  • 1-1/4 cups chopped leftover meatloaf
  • 8 egg roll skins
  • 1/2 cup canola oil (amount may vary depending on the size of the pan used)
  • 1 cup ketchup
  • 1/4 teaspoon chili powder
  • 1 jalapeño, seeds removed, diced


  1. To a small bowl, add the ketchup, chili powder and jalapeño. Stir together, and set aside.
  2. Lay about 2 tablespoons of meatloaf toward the top side of an egg roll skin.
  3. Fold the left and the right sides of the skin toward the center and over the meatloaf.
  4. Then roll into an egg roll. Repeat for the remaining egg rolls.
  5. Heat a medium-size skillet on medium heat, and add the canola oil.
  6. Let the oil heat up just a bit, and then carefully add the egg rolls fold sides down to the pan. Depending on the size of the pan, they might need to be cooked in batches.
  7. When the bottom side of the egg roll turns a golden color, turn it over to another side.
  8. Once all sides are a golden color, transfer the egg rolls to a plate lined with a paper towel to drain off any excess oil.
  9. Serve while warm with jalapeño ketchup.
meatloaf hash with egg on top

Here’s a happy-looking breakfast if I’ve ever seen one. Meatloaf hash is a hearty breakfast, and I love how the potatoes crisp up in this dish.

meatloaf and egg hash in pan

And when mixed in with the egg, it’s really, really good.

egg in meatloaf and hash

One-skillet meatloaf hash topped with egg recipe

Leftover meatloaf hash with crispy potatoes, onions and bell pepper topped off with a fried egg is the perfect way to start the day.

Serves 2

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes


  • 2 medium-size russet potatoes, skins on, washed and chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons canola oil (amount may vary depending on the size of the pan)
  • 5 dashes salt (or salt to taste)
  • 5 dashes ground black pepper
  • 3 dashes dried thyme
  • 2 dashes ground sage
  • 1 cup chopped leftover meatloaf
  • 3 teaspoons butter
  • 2 eggs


  1. Heat a large skillet on medium heat. Add the canola oil.
  2. Then add the potatoes, onion and bell pepper.
  3. Stir while the veggies cook.
  4. Add the salt, pepper, thyme and sage. Stir.
  5. Continue stirring until the potatoes start to brown.
  6. Transfer the potato mixture to a plate lined with a paper towel to drain off excess oil.
  7. To the same pan (with the heat still on), add the butter.
  8. When the butter melts, add the eggs. Let the eggs cook until they reach the desired doneness.
  9. Top each serving of meatloaf hash with an egg, and serve while warm.

meat loaf and lasagna noodles

Meatloaf leftovers are the perfect filling for lasagna rolls. The meatloaf is so stealthy in this dish that no one will even suspect that this is made with leftovers.

Meatloaf lasagna rolls

This is a great dish to make ahead of time too. Just put all the ingredients into an oven-safe dish, and store in the fridge until you’re ready to make it.

meatloaf lasagna noodle with sauce

Then warm it up in the oven, and voilà, a wonderful quick and easy meal is ready to eat.

bite of meatloaf lasagna roll

Meatloaf lasagna rolls recipe

These lasagna rolls are filled with meatloaf and topped with spaghetti sauce and melted cheese. It’s hard to believe this is made with leftovers.

Serves 2

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes


  • 6 lasagna noodles
  • Water for the noodles
  • Salt for the noodles
  • 1-1/2 cups chopped leftover meatloaf
  • 3 cups spaghetti sauce
  • 1 cup shredded mozzarella cheese


  1. Heat the oven to 350 degrees F.
  2. In a large pot, boil the water. Add salt.
  3. Gently add as many lasagna noodles as possible without overcrowding them (they may need to be boiled in batches).
  4. Let the noodles cook until they are done and just slightly al dente (not too firm).
  5. On a large plate, lay a lasagna noodle flat. Add about 1/4 cup of meatloaf about 2 inches from the top of the noodle (side closest to you).
  6. Roll the noodle, and lay the roll down on the fold (so it doesn’t unravel). Repeat for the rest of the noodles.
  7. To an ovenproof casserole dish, add 1 cup of spaghetti sauce.
  8. Lay the lasagna rolls in the dish on top of the spaghetti sauce.
  9. Top with the remaining sauce and with cheese.
  10. Let warm in the preheated oven until the cheese melts.
  11. Serve while hot.
Meatloaf scramble

Everything in the “pool,” or skillet, when making this uber-easy breakfast. This scramble is a delicious, hearty breakfast made in just one skillet.

meatloaf scramble on plate

Meatloaf and fried potato egg scramble recipe

A colorful and delicious combination of potatoes, egg and meatloaf topped with cheese and tomatoes, this scramble makes for a wonderful breakfast or brunch.

Serves 2

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes


  • 2 medium-size russet potatoes, skins on, chopped into large pieces
  • 5 dashes salt
  • 5 dashes ground black pepper
  • 2 tablespoons canola oil
  • 3 eggs, beaten
  • 2 tablespoons milk
  • 1 cup chopped leftover meatloaf
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green onion
  • 1/2 cup cherry tomatoes, cut in half


  1. Heat a large skillet on medium heat, and add the canola oil.
  2. Add the potatoes, salt and pepper. Stir.
  3. Continue stirring as the potatoes cook until they start to brown.
  4. Remove them from the pan and onto a plate lined with a paper towel to drain off excess oil.
  5. Put the potatoes back into the skillet, and heat the pan on medium heat.
  6. To a medium-size bowl, add the eggs and milk. Whisk together, and add the egg mixture to the skillet.
  7. Stir as the eggs cook.
  8. Stir in the meatloaf.
  9. Continue to stir, and let cook until the eggs are thoroughly cooked.
  10. Top with cheese.
  11. Garnish with cut cherry tomatoes, and serve while warm.

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