Meatloaf Quesadilla for Dinner

You know those nights when you’ve got leftover meatloaf in the fridge and you’re wondering what to do with it? I used to just reheat it and call it a day, but one evening while making dinner for the kids, I had this weird thought – what if meatloaf could be a quesadilla filling? I know it sounds a bit out there, but stay with me here.

Let me tell you, leftovers have never tasted so good. It’s become one of those happy accident recipes that my family now requests on purpose. We actually plan to make extra meatloaf just so we can have these quesadillas the next day. The best part? It’s so simple that even on busy weeknights, I can get dinner on the table in minutes.

If you’re looking for a new way to use up that leftover meatloaf, or just want to try something different, this recipe might just become your new go-to. Trust me, once you try this combination, regular quesadillas might seem a little boring in comparison.

What Kind of Ground Meat Should I Use?

For these meatloaf quesadillas, you’ve got plenty of options when it comes to your ground meat mix. While the recipe suggests a combination of beef, pork, and/or veal, you can easily customize based on what you prefer or have on hand. A classic mix of 80/20 ground beef (that’s 80% lean, 20% fat) works great as your base, and adding ground pork brings extra flavor and moisture to the mix. If you’re not a fan of veal or can’t find it, don’t worry – just stick with the beef-pork combo. Just make sure whatever mix you choose adds up to that 1½ pounds total, and avoid super lean meat as it can make your meatloaf dry.

Options for Substitutions

This creative fusion recipe has plenty of room for making it your own with these simple swaps:

• Sour cream: Plain Greek yogurt makes a great substitute for sour cream – it’s tangy and creamy, just like the original. You could also use Mexican crema if you have it.
• Ground meat mix: While the mix gives great flavor, you can use just ground beef, or try ground turkey for a lighter version. If using turkey, add an extra tablespoon of Worcestershire sauce for more flavor.
• Black beans: Pinto or kidney beans work just as well here. Just make sure to rinse and drain them like you would the black beans.
• Flour tortillas: Corn tortillas can work too, but they’re smaller and more fragile. If using corn tortillas, warm them first to prevent breaking.
• Cheddar cheese: Feel free to use Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend.
• Green chili sauce: You can substitute with salsa verde or even a few dashes of hot sauce to taste.
• Fresh cilantro: If you’re not a cilantro fan, fresh parsley works fine, or you can skip it altogether.
• Bread crumbs: Crushed crackers, panko, or quick oats can replace regular bread crumbs in the meatloaf mixture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making meatloaf quesadillas is preventing them from becoming too greasy – make sure to drain your cooked meatloaf well and pat it with paper towels before crumbling it into your filling mixture. A common error is overstuffing the tortillas, which leads to filling spilling out during cooking – stick to about 1/3 cup of filling per quesadilla and leave a border around the edges. For perfectly crispy tortillas, cook them over medium heat (not high!) and press down gently with a spatula to ensure even contact with the pan – rushing this process on high heat will give you burnt spots and unmelted cheese. To keep your quesadillas warm while cooking multiple batches, place them in a single layer on a baking sheet in a 200°F oven instead of stacking them, which can make them soggy.

What to Serve With Meatloaf Quesadillas?

These hearty meatloaf quesadillas are already packed with flavor, so they pair really well with simple, fresh sides that can balance out the richness. A crisp Mexican-style coleslaw with lime dressing would add a nice crunch and freshness to your plate. You could also go with a simple corn and black bean salad dressed with lime juice and cilantro, or some Mexican rice if you’re extra hungry. For a lighter option, try serving these quesadillas with some fresh pico de gallo or guacamole on the side – the cool, fresh flavors work great with the savory meatloaf filling.

Storage Instructions

Keep Fresh: Got leftover meatloaf quesadillas? Place them in an airtight container with wax paper between each quesadilla to prevent sticking. They’ll stay good in the fridge for up to 3 days. The flavors actually get even better as they meld together!

Freeze: These quesadillas are perfect for freezing! Let them cool completely, then wrap each one individually in foil and place in a freezer bag. They’ll keep well for up to 2 months. It’s such a handy option for quick lunches or dinners when you’re in a rush.

Reheat: To bring back that crispy exterior, reheat your quesadillas in a skillet over medium heat for about 2-3 minutes per side. If using the microwave, place them on a microwave-safe plate and heat for 1-2 minutes, though they won’t be as crispy. For frozen quesadillas, thaw in the fridge overnight before reheating.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2900
• Protein: 150-180 g
• Fat: 150-180 g
• Carbohydrates: 200-240 g

Ingredients

• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro, plus extra for topping
• Juice from half a lime
• 2 teaspoons of green chili sauce
• 2 cups crumbled mini skillet meatloaves
• 1 can (14.5 ounces) black beans, rinsed and drained
• 1 chopped scallion
• 1 teaspoon cumin powder
• 1/4 teaspoon cayenne
• Kosher salt and freshly cracked black pepper
• 2 tablespoons butter, unsalted
• Eight 8-inch flour tortillas
• 2 cups cheddar cheese, shredded
• 1/3 cup bread crumbs
• 1/3 cup milk
• 1/3 cup fresh parsley, chopped
• 1 large egg
• 3 tablespoons worcestershire sauce
• 1 small onion, finely chopped
• 1 teaspoon chili powder
• 2 cloves garlic, grated or finely chopped
• 1 1/2 pounds of ground meat mix (beef, pork, and/or veal)
• 1 tablespoon cooking oil
• 1/2 cup ketchup
• 1 to 2 tablespoons light brown sugar, packed
• 1 tablespoon apple cider vinegar

Step 1: Make the Cilantro Cream

Start by making the cilantro cream.

In a blender, combine sour cream, fresh cilantro, lime juice, and a dash of hot sauce.

Puree these ingredients together until the mixture is smooth and well-blended.

Set aside to serve with the quesadillas later.

Step 2: Prepare the Quesadilla Filling

In a medium mixing bowl, combine crumbled meatloaf, black beans, chopped scallion, cumin, cayenne pepper, and salt and black pepper to taste.

Mix these ingredients together thoroughly to create a flavorful filling for your quesadillas.

Step 3: Assemble and Cook the Quesadillas

Melt 1/2 tablespoon of butter in a large nonstick skillet over medium-high heat.

Place a tortilla in the skillet, then sprinkle 1/4 cup of cheese evenly over the tortilla.

Spread one-quarter of the meat mixture on top of the cheese, then add another 1/4 cup of cheese over the filling.

Place a second tortilla on top to complete the quesadilla.

Cook until the bottom side is golden brown, about 2 minutes.

Carefully flip the quesadilla and cook the other side until it is golden and the cheese has melted.

Step 4: Finish Cooking All Quesadillas

Repeat the assembly and cooking process with the remaining butter, tortillas, and filling.

Adjust the heat as needed to prevent burning, ensuring each quesadilla is crispy and golden.

Continue until all the filling has been used.

Step 5: Serve and Enjoy

Once the quesadillas are cooked, cut each one into wedges and arrange them on a serving plate.

Serve them warm alongside the prepared cilantro cream for dipping.

Enjoy the combination of flavors with each delicious bite!