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Cook Time: 5 minutesTotal: 20 minutesServings: 4Author : Nancy FullerIngredients Remove All · Remove Spices · Remove Staples
6 cups chicken broth or stock 6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups) 2 cups leftover mashed potatoes, warmed 1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans 1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots 1/2 cup frozen cipollini or pearl onions, thawed 1/4 head escarole, chopped 2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish
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Add to ChromeStep 1
In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
Step 2
Top with the chopped fresh herbs and serve.