"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." — layla_y
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1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of chicken soup
frozen mixed vegetables
1 (32 ounce) package
frozen bite-size potato nuggets (such as Tater Tots®)
1 1/2 pounds
leftover meatloaf, sliced
1 1/2 cups
shredded sharp Cheddar cheese
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!
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!
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!
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.
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!
My kids ate this up!
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!
Yummy! What a great way to make another meal. I did add cheese in the beginning of baking & covered with foil while it baked!
* Percent Daily Values are based on a 2,000 calorie diet.
Leftover Meatloaf Tater Tot Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 350
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