Have some leftover meatloaf in the fridge? Give it a new, tasty twist with our meatloaf pappardelle recipe. Ready in less than 30 minutes, it makes the perfect weeknight meal.


  1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.
  2. Heat a large pan over medium heat. Add the olive oil and sauté the onions until softened and starting to brown (about 3 minutes). Add the peas and meatloaf. Stir in the ketchup and ¼ cup water. Bring to a simmer. Toss in the pasta.
  3. Divide between 4 bowls. Sprinkle with the Parmigiano.

Makes 4 servings.

An exclusive Pasta Fits recipe.

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