Leftover Meatloaf Stir-Fry

This dish was cooked a couple of weeks ago, when I had 2 thick slices of leftover meatloaf, which I made from Paula Deen's recipe, "Old-Fashioned Meatloaf", from my post, here. I was wondering what to do with the leftovers the next day, as heating it up as it is after a night's rest in the refrigerator is not as appealing as when it was freshly baked.

I have some leftover bell peppers too, and some celery stalks in my fridge. And from my pantry basket, some Russet potatoes and red onions. And I knew just what to do with the leftover meatloaf, it is going into a stir-fry dish! I sometimes cook a similar dish just like this one, with luncheon meat, chopped onions, and always with chopped potatoes, sometimes with bell peppers or fresh red or green chillies, depending what I have, and with some sprinkling of red pepper flakes when I want it to be a little spicy. This time I'm cooking the dish with leftover meatloaf and some veggies which I wanted to clear.

This is an easy dish to cook. Firstly, the chopped potatoes are fried in a little oil until browned and cooked. Remove and set aside. Then the onions are sauteed for a minute or two, followed by the pieces of meatloaf, breaking up the meatloaf into small chunks as you fry, stirring frequently until the meatloaf turns lightly brown, which takes about 5 minutes or so. Chopped celery are added in, stir-fry for about 2-3 minutes, then followed by the chopped bell peppers and the pre-fried potatoes. Stir everything to combine, season with salt to taste and a generous sprinkling of coarse black pepper (or red pepper flakes). Continue to stir-fry for a further 2 minutes until the bell pepper are cooked but still maintain their lovely crunch. Dish out and serve!

A simple and delicious way of using up those leftover meatloafs. And a great way of using any leftovers veggies in your fridge. Instead of leftover meatloaf, you can cook this with crispy fried dried anchovies, really good with plain congee or rice.

This is really yummy! The family finished this whole bowl, there's no leftovers!!  :)

Leftover Meatloaf Stir-Fry

(by kitchen flavours)

2 thick slices leftover meatloaf (or 1 whole can luncheon meat, chopped)

1 medium bell pepper, seeded and chopped

2 medium stalk celery, chopped, (including the leaves, if any)

1 medium onion, chopped

2 medium Russet potaotes, peeled and cut to 1/4" dices

salt and black pepper to taste

red pepper flakes (optional)

1. Heat a few tablespoons of oil, fry chopped potatoes, stirring now and then until they are brown all over and cooked through. Remove to a plate, set aside. 
2. Remove excess oil from the saucepan, leaving behind about 1 tablespoon. Saute the chopped onions for a minute or two, add in the leftover meatloaf (or luncheon meat), breaking the meatloaf into pieces, cooked for about 5 minutes, stirring frequently, until meatloaf pieces turn brown.
3. Add in the chopped celery stalks, stir-fry for about 2-3 minutes, add in the chopped bell pepper and the pre-fried potatoes. Stir everything to combine, and fry for another 2 minutes. Season with some salt and black pepper to taste, and for a spicier kick, sprinkle some red pepper flakes to taste. Dish up and serve. Enjoy!

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I'm linking this post to  Little Thumbs Up - July 2014 Event: Potato - organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jasline of Foodie Baker .

and

Food on Friday : Using Leftovers @ Carole's Chatter