Last Night’s Meatloaf = Tonight’s Shepard’s Pie

So here’s the “haps” it is…short and sweet

I am a HUGE fan of taking last nights leftovers and using them to make something completely new…

Kind of like “She’s All That”… (Please tell me that you are a teenager of the ’90’s and know what I am talking about…if not, I will find another decade appropriate, coming of age, ugly duckling turns prom queen and gets the hot guy movie reference for you)

Take the boring (well, it was fun and tasty last night, but really, who wants leftovers again and again and again???)

and make it extraordinary!!!

And the beauty of it is….

It’s almost all made for you!!!! This cuts down the prep time by like 97%!!! It also cuts down the time that you have to find entertainment for those little rascals who want to “help” you cook by reaching for the ingredients on the cutting board right as you are chopping or trying to pour in the seasoning with the top completely off….

So here you have it…the only way I ever make Shepard’s Pie anymore…quick and simple.

What you need

Meatloaf (preferable last nights so you don’t have to make it now)

Mashed Potatoes (again, last nights would be nice)

Veggies (I use the frozen ones and pour em right on in…super duper quick and easy)

Shredded Cheese

What you do

Cut the leftover meatloaf into slices and throw it into the bottom of a casserole dish (size will depend on just how much you got left over) then chop it up a bit in the bottom of the dish so it’s not in “slices” anymore

Add a layer of veggies (I had leftover carrots so I started with those)

Then I threw in some frozen corn and peas…I like variety in my life….

well, with most things…I don’t in fact like variety when it comes to my hubs….I adore the one and only I have!!!

Add the mashed potatoes…

and the cheese…mmmm…..cheese….

and throw it in a preheated 400 degree oven for about 30-45 minutes (if you have just taken the stuff out of the fridge it may be more like 45 minutes to an hour)

Take it out, spoon it onto some plates and indulge in the goodness that is super duper easy comfort food!!!

Happy cooking!!!

Ingredients

Leftover meatloaf

Leftover mashed potatoes

Leftover Veggies

Shredded Cheese

Preparation

Preheat oven to 400 degrees. Loosely chop leftover meatloaf and place in the bottom of a baking dish (size will vary depending upon how much leftover stuff you have). Place the leftover veggies in a layer over the meatloaf. Layer the leftover mashed potatoes over the veggies and smooth out on top. Toss shredded cheese over the top of the mashed potatoes and place in the oven. Bake for about 30-45 minutes, depending on size, until the center is hot. Serving size will vary depending on how much leftover stuff you have. Enjoy!

The Best Meatballs….Ever

I know that may seem like a bold claim however…I need you to make these, end up eating until you feel your stomach fighting back…eating and eating even though you should have stopped 5 meatballs ago but they are just so good, and moist and you cry out:

“I

Can’t

Stop”!!!!

Ok, maybe your reaction will not be as severe with equal parts love and discomfort as mine was,

however,

I pretty much promise you will love them all the same. If not, there is no money back gaurentee…Just puttin it out there….

Here’s what else I love about meatballs, other than the fact that they are delicious,

You can make a ton, eat some now, eat some tomorrow, and freeze the rest for other quick meals in the future.

I know what you’re thinking

She’s a genius. How does she think this stuff up???

I am here for you.

So, again, go put the kids to bed, or if you are desperate like I usually am when attempting to make dinner, go put on another Dora or Diego or Veggie Tales…whatever the kids are into nowadays (Duck Tales is my personal fave…Woohoo) and give yourself about 15 minutes (ok maybe 20) to create something the stuff that dreams (and wife/mom of the year awards) are made of 🙂

The What

2 lbs Ground Meat (I used beef but feel free to experiment)

1 cup bread crumbs with Italian Seasoning ( or you could dry about 5-6 slices of bread, throw it in the food processor with 2 tsp basil and 2 tsp parsley)

3 Eggs

1 Cup Parmesan Cheese

1 tsp salt

1 tsp pepper

1/2 medium onion (finely chopped)

4 medium garlic cloves (finely chopped)

The How

Pull out another brightly colored bowl and get to work…

Crack 3 eggs into it (please dig out your shells, no one likes crunchy bits in their meatballs)

Whisk the eggs vigorously. Like your life depends on it. Let’s try to keep the eggs in the bowl though

Throw in your 2 lbs of ground meat. Does that not look a little like the state of Louisiana???

Add your breadcrumbs…

and your cheese. Please refrain from pulling some of the cheese out and eating it. remember, it is touching raw meat…

use your beautiful hand to sprinkle in your salt…

Add your pepper. Take a big whiff of the aroma that is working its way up to you. Sneeze. Move on.

Finely chop your onions so that you don’t have to dig through each meatball picking them out before your son will actually eat them.

And add it to the lower left quadrant of your bowl.

Chop your garlic with the fun garlic roller/chopper that you bought on a whim at Target and have used like every other day since….

and, now the fun part….

Dig in. No not with a fork…this is raw meat here people! With your hands. Squish it, mix it; do whatever you have to do to get it all mashed together.

Go grab your cookie scooper (who woulda thought that sucker had another amazing purpose), and scoop out portions of the meat mixture, roll it into beautifully formed balls and….

throw them on a plate. I got 50 meatballs in total out of 2 lbs of ground beef. You may want more or less depending on the size that you prefer – that’s what she said – note to self, too many reruns of The Office lately….

Throw about half of them into a pot of water that you so diligently started boiling after you finished mixing the meat and thoroughly washed your hands and before you started “ball rolling”…maybe that is where the phrase came from…

**please don’t throw them in but rather gently place with a spoon or spatula. Boiling water hurts when it splashes your face**

Boil them for about 5 minutes

then retrieve them with a slotted spoon and set aside. You will lose some of the onions. Please don’t be sad. It’s a part of life. Onions come and go….

When you are done boiling all of the balls, let them cool for a bit, stick them in a few bags and throw them in the freezer.

Or, add them to some marinara and throw it over spaghetti.

Or, put them in the crock pot of bubbling bbq sauce that your just made (Oh don’t you worry, that ones a comin’).

Or, just sit down at the table with a fork, no need for a knife, and eat….and eat….and eat until your insides feel all warm and fuzzy.

No need to thank me, that’s what I’m here for 🙂