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Leftover Meatloaf Casserole

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Leftover Meatloaf Casserole



Ingredients :

  • 1 (16 ounce) package rotini pasta
  • 4 slices leftover meatloaf
  • or to taste
  • 1 cup frozen corn
  • 1 (15 ounce) can tomato sauce
  • 1 dash Italian seasoning
  • 1 dash dried basil
  • 1 dash dried oregano
  • 1 dash onion powder
  • 1 dash garlic powder
  • salt
  • 1 dash ground black pepper
  • 1 tablespoon white sugar
  • ¼ cup grated Parmesan cheese
  • ⅓ cup Italian bread crumbs
  • ½ cup shredded Cheddar cheese
  • Methods :

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • While pasta cooks, mash meatloaf in a 2 1/2-quart casserole dish. Add corn and mix.
  • Combine tomato sauce, Italian seasoning, basil, oregano, onion powder, garlic powder, salt, pepper, and sugar in a bowl. Stir well.
  • Drain pasta and add to the meatloaf mixture in the casserole dish. Mix in tomato sauce mixture. Top with Parmesan cheese, bread crumbs, and Cheddar cheese.
  • Bake in the preheated oven until bubbly, 30 to 45 minutes.
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