Leftover Meatloaf Tater Tot Casserole Recipe - Allrecipes.com
Leftover Meatloaf Tater Tot Casserole Recipe
  • READY IN 1 hr

Leftover Meatloaf Tater Tot Casserole

Recipe by  

"This is a versatile recipe designed to use up leftover meatloaf in a tasty one-dish meal. Frozen tater tots, onions and vegetables are coated in a sour cream/condensed soup sauce with meatloaf pieces pressed into the surface. A cheese topping keeps the meatloaf moist during cooking and adds crispness, but ketchup or french-fried onions could also be used."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Combine the cream of mushroom soup, cream of chicken soup, sour cream, seasoned salt, and pepper. Stir in the mixed vegetables and onion. Add the tater tots and stir until they are coated with the mixture. Pour into the prepared baking dish. Press the meatloaf slices into the top of the tater tot mixture.
  3. Bake in preheated oven 15 minutes; sprinkle the Cheddar cheese over the top, and bake 35 minutes until the cheese browns. Remove from the oven and let stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2010

This is as comforting as meatloaf and mashed potatoes. I usually make mini meatloaves topped with ketsup and bacon. Mmm I still have to slice them to go on top. I didn't change anything in the recipe. It was so so good. Perfectly creamy, not mushy, meatloaf was still moist, and the leftovers reheated well. My husband (super picky eater) and 21mo. Old son LOVE it. Try it, you will not be disappointed! It's like the most comforting cafeteria food(in a good way, like back in the day when the food quality standards were higher) that tastes just the way you would expect. I can't say enough JUST MAKE IT!

 
Most Helpful Critical Review
Mar 02, 2011

Overall not a bad recipe. All the ingredients are well liked in the house hold however, the family didn't vote this one as a keeper. I think country style hash browns instead of tater tots might have made for a more moist consistency. *I might sneak this one back in the menu with a few adjustment!

 

15 Ratings

Oct 26, 2010

I followed this recipe to a T, as I had leftover meatloaf and tater tots to "take care of." It was delightfully tasty (for me, my husband and the kids), and put a new twist on those ingredients so that it didn't taste like leftovers at all. The only thing I may alter next time is the cooking time. I only needed to cook it for about 35 minutes total, as the cheese got too hard on top. Note: This is also a heavier meal, so serve it up with some light side items like salad or apple sauce, etc. YUM!

 
Apr 19, 2011

This was excellent! We used frozen hashbrowns instead of tater tots and it worked perfectly. The only negative was that we had to cook it twice as long for it to be hot in the middle. But the taste was great!

 
Feb 08, 2011

Hey, that was surprisingly good! I halved the recipe and it was the perfect size for the 4 of us. I didnt use the cream of chicken or onion as I had niether. Cut the meatloaf 3/4 inch thick for substance, used the whole 12oz package of seasoned asian vegatables (thus eliminated most of the season salt) as their arent near enough veggies in this dish,Cooked as directed.YUM.

 
Oct 18, 2010

My kids ate this up!

 
Jan 18, 2012

Even my pretty picky husband liked this. The only thing different I did was put just a bit of cheese on each piece of meatloaf at the beginning so it wouldn't dry out, then 5 minutes before it was done I added the rest so it would melt right before serving. It was really good!

 
Nov 08, 2011

Yummy! What a great way to make another meal. I did add cheese in the beginning of baking & covered with foil while it baked!

 

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Nutrition

  • Calories
  • 607 kcal
  • 30%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 1366 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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