Name: Meatloaf Quesadillas
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 small head broccoli, cut into small florets, stems reserved; 1 carrot, thinly sliced; 2 limes (1 juiced, 1 cut into wedges); 1/2 cup fresh cilantro, roughly chopped; 1/4 cup chopped pickled jalapeno peppers, plus 3 tablespoons of the brine; 1/4 cup extra-virgin olive oil, plus more if needed; 3 plum tomatoes, diced; 1/4 small white onion, diced; 3 cups crumbled cold leftover Slow-Cooker Meatloaf; 3 burrito-size flour tortillas; 2 cups shredded Mexican cheese blend or sharp cheddar (about 8 ounces); Sour cream, for serving; 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal); 1 cup panko breadcrumbs; 2 large eggs; 1 1/4 cups ketchup; 2 tablespoons Worcestershire sauce; 4 scallions, finely chopped; 2 tablespoons chopped fresh parsley, plus more for topping; 2 teaspoons chopped fresh thyme; Kosher salt and freshly ground pepper; 12 ounces small fingerling potatoes, halved lengthwise; 3 carrots, sliced 1 inch thick; 1/4 cup low-sodium chicken broth; 2 tablespoons packed light brown sugar

Directions

Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water. Cover with plastic wrap and microwave until tender, about 3 minutes; set aside. Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl. Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss. Drain the florets and rinse under cold water; add to the salad and toss.
Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl. Mix half of the salsa with the meatloaf.
Divide the meatloaf mixture among the tortillas, spreading it on one side. Top with the cheese, then fold the tortillas in half over the filling. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side. Transfer to a baking sheet and bake until the cheese melts, 5 minutes. Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad.

Slow-Cooker Meatloaf

Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley.