Leftover Meatloaf Bolognese
cauliflower steaks / green beans

Name: Leftover Meatloaf Bolognese
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 Onions, chopped; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 2 tsp Italian seasoning; 1 can Crushed tomatoes (28 oz / 794 g can); 2 Tbsp Tomato paste; 4 slices Meatloaf (leftover from Mon); 1 lb Green beans, trimmed; 1/2 bulb Shallots, chopped; 1 Tbsp Oil, olive; 1 tsp Mustard, Dijon; 1 tsp Honey; 1 tsp Vinegar, red or white wine; 1 head Cauliflower, sliced into 1/2" / 1.25 cm thick "steaks"; 2 Tbsp Oil, olive

Active: 40 min Total: 1 hr

Original GF Paleo Vegetarian

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

Proteins

Ground meat

Cuisines

American

Ingredients

Metric

Servings:

Leftover Meatloaf Bolognese:

Onions - 1/2 , chopped
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Italian seasoning - 2 tsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Tomato paste - 2 Tbsp
Meatloaf (leftover from Mon) - 4 slices

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"
Oil, olive - 2 Tbsp

Prep

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 400F (204C) degrees.
Place cauliflower steaks on a sheet pan lined with foil. Brush both sides of cauliflower with olive oil (the portion for the cauliflower) and season with salt and pepper. Roast, turning halfway through, until dark golden brown, 30 to 35 minutes.
While cauliflower roasts, heat a Dutch oven over medium-high heat. Add 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 salt and pepper and keep warm.
Whisk together shallots, oil, mustard, honey and vinegar. Toss with green beans (you can serve these warm or chilled) and season with salt and pepper.
Serve cauliflower steaks with bolognese served over top and green beans on the side.

Reviews

Ratings

0 reviews