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Week of 11/3/25

Leftover Meatloaf Bolognese
with cauliflower steaks / green beans

Active: 40 Total: 60
Original GF Paleo Vegetarian
Leftover Meatloaf Bolognese

Leftover meatloaf makes a fast addition to a basic bolognese sauce. For a unique twist, we serve the sauce over thick-cut cauliflower "steaks" that are roasted until they are tender and golden brown.

Dependency
Classic Meatloaf with Chard and Carrots
Tags
Dependent Meal Pairs
Proteins
Ground meat
Cuisines
American
Save recipe
10

Ingredients

Metric
Servings:
4
Honey-Mustard Green Beans:
  • Green beans - 1 lb , trimmed
  • Shallots - 1/2 bulb , chopped
  • Oil, olive - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Vinegar, red or white wine - 1 tsp
Cauliflower Steaks:
  • Cauliflower - 1 head , sliced into 1/2" / 1.25 cm thick "steaks"
  • Foil - for roasting
  • Oil, olive - 2 Tbsp
Leftover Meatloaf Bolognese:
  • Onions, medium - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 2 tsp
  • Crushed tomatoes (28 oz / 794 g) - 1 can
  • Tomato paste - 2 Tbsp
  • Meatloaf (leftover from Monday) - 4 slices

Prep

  1. Cauliflower / Green beans / Shallots / Onions / Garlic - Prep as directed and store separately. (Can be done up to 3 days ahead)

  2. Cook green beans - Place green beans into a microwave-safe container. Sprinkle with some salt, cover with a damp paper towel, and microwave for 1 1/2 to 2 1/2 minutes, depending on thickness of beans. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 400F (204C) degrees.

  2. Place cauliflower steaks on a sheet pan lined with foil. Brush both sides of cauliflower with olive oil (portion for the cauliflower) and season with some salt and pepper. Roast, turning halfway through, until dark golden brown, 30 to 35 minutes.

  3. While cauliflower roasts, heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Add garlic and Italian seasoning and saute until fragrant, ~1 minute. Add tomatoes (including liquid) and tomato paste and bring to a simmer. Reduce heat and simmer until sauce thickens, 8 to 10 minutes. Crumble leftover meatloaf into sauce and simmer until meat is heated through. Season with some salt and pepper and keep warm.

  4. Whisk together shallots, olive oil (portion for green beans), mustard, honey, and vinegar. Toss with green beans (you can serve these warm or chilled) and season with some salt and pepper.

  5. Serve cauliflower steaks with bolognese served over top and green beans on the side.

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