Meatloaf Soup

 My husband and I enjoy meatloaf, but neither of us really care for leftover meatloaf.   I got tired of wasting it and decided to make a soup with the leftovers.   No more problems getting rid of leftover meatloaf.

MEATLOAF SOUP

(serves 8)

Ingredients:

*1 tablespoons olive oil

*2 medium carrots, chopped small

*2 celery stalks, chopped small

*1 medium onion, chopped small

*2 garlic cloves, minced

*1 quart stewed tomatoes

*1 (32 ounce) container beef stock/broth 

*1 tablespoon Worcestershire Sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*Leftover meatloaf, chopped (I added about 2 or 3 cups)

*1 cup orzo pasta (or macaroni)

Stove Top Directions:

~Cook pasta as directed on package,  drain, and set aside (I normally do this once the soup is simmering).

~In a large stock pot, heat up olive oil over medium high heat.

~Add in carrots, celery, and onions and sauté for about 5-6 minuets, stirring often. 

~Add in minced garlic and sauté for another 45-50 seconds.

~Add in stewed tomatoes, and deglazed the bottom of the pan, by stirring  and scraping the bottom of the pan for a few seconds.

~Add in beef stock, salt, pepper, Worcestershire sauce, and meatloaf.

~Bring to a boil, reduce heat and cover. 

~Simmer for 15-20 minutes.

~Add cooked pasta.

Instant Pot Directions:

~Cook pasta as directed on package,  drain, and set aside (If I use orzo, I add it to the instant pot to cook at the end).

~Heat up olive oil in sauté mode on high in liner.

~Add in carrots, celery, and onions and sauté for about 3-5 minuets, stirring often. 

~Add in minced garlic and sauté for another 45-50 seconds.

~Add in stewed tomatoes, and deglazed the bottom of the pan, by stirring  and scraping the bottom of the pan for a few seconds

~Add in beef stock, salt, pepper, and Worcestershire sauce.

~Pressure cook for 12 minutes.

~Quick release 

~Add orzo pasta and meatloaf and pressure cook for 2-3 minutes (if using macaroni I cook it first).

~Quick release.