One of the first recipes I made when I started this blog was “Meatloaf Sloppy Joes” made from leftover meatloaf. Tonight I used leftover meatloaf to made spaghetti sauce. However, instead of whipping out a jar of sauce, I made Roasted Red Pepper Sauce (p. 42): 12 oz. jar roasted red peppers, drained + 28-oz can tomatoes. Put everything in a blender and blend. Easy! Sam suggests serving it: over pasta, fish, or meat, as a dip, or poured on an over-easy egg that’s on top of some grilled bread with extra virgin olive oil drizzled over everything. Apparently” it’s so crazy good you’ll want to tell everyone about it.”
It doesn’t get much more complicated for the spaghetti sauce: place the meatloaf in a nonstick pan over medium heat and crumble with the back of a spoon. Add the Roasted Red Pepper Sauce, mix well, and heat through!