Meatloaf Quesadillas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 940 calorie
- Total Fat
- 54 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 190 milligrams
- Sodium
- 1830 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 6 grams
- Protein
- 49 grams
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
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
Slow-Cooker Meatloaf
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.