Easy Leftover Meatloaf Empanadas Food

MEAT FILLED EMPANADAS

Steps:

• Empanada Dough: Combine flour, salt, and sugar in a food processor. Cut in shortening, mixture should be sandy. Add the egg and wine, pulse until dough comes together in a ball. The dough should be pliable; if not add more wine.
• Assembly: Separate the dough into 3 balls. Roll the first ball out until it is 1/4 inch thick. With a 6-inch round cutter, cut circles out of all the dough. Remove the edges and save for the next roll. Fill each circle with about 2 1/2 tablespoons in the center of the dough.
• Dip a small brush in room temperature water, run the brush around the edge of the dough. Close 1 side to the other forming a half moon shape. Close the edges pressing lightly with the back of a fork.
• In a deep saute pan, heat 4 to 5 inches of canola oil on medium high heat to 360 degrees F. Add the empanadas turn over constantly until golden. Remove and drain on paper towels. Serve immediately.

EASY LEFTOVER MEATLOAF EMPANADAS

Steps:

• Sift flour into a bowl. Add butter, egg, water, and vinegar. Combine, mashing with your hands, until dough is well blended and sticks together.
• Put meatloaf in a bowl and add chili powder, crushed bay leaves, cumin, garlic powder, and salt. Mash together until well mixed.
• Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes. Add meatloaf and cook until hot and browned, 3 to 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.
• Flour a work surface and roll out dough. Cut out 10 circles.
• Add an equal amount of meatloaf filling to each circle. Fold dough over and use a fork to enclose and seal empanadas. Place on the prepared baking sheet.
• Whisk egg yolks in a bowl and brush over empanadas.
• Bake in the preheated oven until slightly browned, 15 to 20 minutes.

LEFTOVER MEAT LOAF PARMESAN

Steps:

• Combine the saltine crumbs and Parmesan cheese in a shallow dish; set aside. Beat egg with water. Dip meat loaf slices in egg mixture, then in crumb mixture. Heat shortening in a skillet. Brown meat loaf slices on both sides. Serve with ketchup if desired.

LEFTOVER MEATLOAF PARMESAN

Steps:

• Place your slices of meatloaf flat on the bottom of a 9 X 13 cooking dish (smaller if you have less pieces), touching but not overlapping.
• Mix together tomato sauce, garlic, seasoning and pour over the meatloaf.
• Place a slice of cheese over each meatloaf slice (you can use shredded cheese if you want).
• Warm in a 350F over until the cheese is browned and the sauce is bubbly.

LEFTOVER MEATLOAF PASTA

Steps:

• Heat oil in pan and saute onions and green bell peppers. Season with salt and pepper. When peppers and onions begin to soften, add garlic and basil.
• Add crumbled meat loaf. Do not overcook, just make sure to heat all the way through.
• Pour in wine and allow to boil 1-2 minutes.
• Add tomatoes and baby spinach.
• Top with tomato sauce, season again with salt and pepper, and cover.
• Lower heat and simmer until spinach is wilted.
• Toss with pasta and top with cheese.