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The Best Leftover Meatloaf Gluten-Free Pasta Bake Recipe

by Elyse the Gluten-Free Foodee
Leftover Meatloaf Gluten-Free Pasta Bake Recipe

When living gluten-free on a budget, you can’t let anything go to waste. So, if you make a stuffed meatloaf or mini meat loaves and have leftovers, you can make sandwiches for lunch or you can make the best leftover meatloaf gluten-free pasta bake. IMHO, it’s way better than a sandwich (and I love a good sammy).

I realize pasta and meatloaf sounds a little unconventional, but trust me- it works. You have to taste it to understand. You could also use this recipe if you have leftover meatballs (cut them into quarters). It’s just a great recipe that everyone will love.

Leftover Meatloaf Gluten-Free Pasta Bake Recipe

Ingredients:

  • 1/2 C butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/2 C gluten-free flour
  • 1 tbs oil
  • 1/2 tomato sauce or passata
  • 1 1/2 package gluten-free Rummo Rummo Mezzi Rigatoni N ° 51 pasta (approx 600g)**
  • All the meatloaf you have left, cut into cubes (I used roughly 2-3 cups)
  • 2/3 C Parmesan cheese
  • 2 1/2 C milk
  • Season to taste salt, pepper, granulated onion, and granulated garlic
  • 1 C of sette fette cheese or provolone cheese
**While Rummo Mezzi Rigatoni is my pasta preference, you can use your preferred gluten-free pasta brand. You must use a short pasta like rigatoni, or penne though. You can read our Catelli Gluten-free pasta review and our Tinkyada Gluten-Free pasta review to learn about how they rated. Hint: one of them was awarded our GFF Seal of Approval!

Directions:

  • Dice meatloaf into large cubes and set aside.
  • In a heavy bottom pot, melt butter over medium heat.
  • Add in onion and garlic and cook until translucent and tender. Season to taste with salt and pepper.
  • Gradually add in the flour while stirring continuously. When the flour is fully incorporated, stir and cook for about 7 minutes. If your flour is sticking, despite stirring, add in an additional knob of butter. 
  • Vigorously whisk in the milk so the milk fully incorporates into the flour and onion mixture. You don’t want any lumps. Once the flour is mixed into the milk, heat until milk is just about boiling and has thickened. Stir continuously.
  • Add in the Parmesan cheese to the sauce and mix well.
  • Mix your passata or tomato sauce into the cheese sauce.
  • Season to taste with salt, pepper, granulated onion, and granulated garlic.
  • Keep sauce on low, stirring occasionally while you get the rest of the dish ready.
  • Put a large pot of salted water on to boil.
  • Boil 600g of pasta.
Tip: Be sure to cook the pasta al dente as it will continue cooking in the oven. It's one of the 10 tips to cooking the best gluten-free pasta.
  • Using a heatproof measuring cup reserve 2 cups of pasta water.
  • Drain the pasta.
  • Return the pasta to the pot and toss with the sauce. If the sauce seems tight, or dry, add in a little bit of the pasta water, as needed to loosen it slightly.
  • Gently fold in the cubed meatloaf.
  • Preheat oven to 350°.
  • Spray a 9×13 baking tray with cooking spray.
  • Evenly distribute the pasta mixture into the pan.
  • Sprinkle cheese on top.
  • Bake for 20 minutes.

Leftover Meatloaf Gluten-Free Pasta Bake Recipe Notes:

  • This leftover meatloaf gluten-free pasta bake recipe is an easy dinner you can easily adapt to use with most leftover meat whether it’s meatloaf, meatballs, steak or even sliced cooked Italian sausage.
  • Serve with a healthy helping of a green salad with a balsamic dressing for a hearty balanced meal that makes use of what you have on hand. 
  • Pasta dishes are a great way to use up leftovers. Similar to the recipe we shared with for a creamy gluten-free leftover pasta with leftover ham.

Enjoy!


Leftover Meatloaf Gluten-Free Pasta Bake Recipe

Leftover Meatloaf Gluten-Free Pasta Bake Recipe

Print Recipe
Nutrition facts: 200 calories 20 grams fat

Ingredients

1/2 C butter 1 shallot, minced 1 garlic clove, minced 1/2 C gluten-free flour 1 tbs oil 1/2 tomato sauce or passata 1 1/2 package gluten-free Rummo Rummo Mezzi Rigatoni N ° 51 pasta (approx 600g) All the meatloaf you have left, cut into cubes (I used roughly 2-3 C) 2/3 C Parmesan cheese 2 1/2 C milk Season to taste salt, pepper, granulated onion, and granulated garlic 1 C of sette fette cheese or provolone cheese

Instructions

  • Dice meatloaf into large cubes and set aside.
  • In a heavy bottom pot, melt butter over medium heat.
  • Add in onion and garlic and cook until translucent and tender. Season to taste with salt and pepper.
  • Now, gradually add in the flour while stirring continuously. When the flour is fully incorporated, stir and cook for about 7 minutes. If your flour is sticking, despite stirring, add in an additional knob of butter. 
  • Vigorously whisk in the milk so the milk fully incorporates into the flour and onion mixture. You don’t want any lumps. Once the flour is mixed into the milk, heat until milk is just about boiling and has thickened. Stir continuously.
  • Add in the Parmesan cheese to the sauce and mix well.
  • Mix your passata or tomato sauce into the cheese sauce.
  • Season to taste with salt, pepper, granulated onion, and granulated garlic.
  • Keep sauce on low, stirring occasionally while you get the rest of the dish ready.
  • Put a large pot of salted water on to boil.
  • Boil 600g of pasta.
  • Using a heatproof measuring cup reserve 2 cups of pasta water.
  • Drain the pasta.
  • Return the pasta to the pot and toss with the sauce. If the sauce seems tight, or dry, add in a little bit of the pasta water, as needed to loosen it slightly.
  • Gently fold in the cubed meatloaf.
  • Preheat oven to 350°.
  • Spray a 9×13 baking tray with cooking spray.
  • Evenly distribute the pasta mixture into the pan.
  • Sprinkle cheese on top.
  • Bake for 20 minutes.

NOTES/TIPS

If using Rummo gluten-free pasta cook the pasta well. If using any other brand of gluten-free pasta cook it just to al dentè. This leftover meatloaf gluten-free pasta bake recipe is an easy dinner you can easily adapt to use with most leftover meat whether it’s meatloaf, meatballs, steak or even sliced cooked Italian sausage. Serve with a healthy helping of a green salad with a balsamic dressing for a hearty balanced meal that makes use of what you have on hand. Pasta dishes are a great way to use up leftovers. Similar to the recipe we shared with for a creamy gluten-free leftover pasta with leftover ham.

Did You Make This Recipe?
How did it come? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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