Transform your leftover meatloaf into a comforting and hearty stew with this easy recipe.
Heat a drizzle of oil in a large pot over medium heat.
Using a heavy-bottomed pot helps distribute heat evenly.
Add the chopped onion and minced garlic, and sauté until fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the diced carrots and potatoes, cooking for a few minutes.
Cut the vegetables into even pieces for uniform cooking.
Pour in the canned diced tomatoes and let simmer for 5 minutes.
Use pre-seasoned tomatoes for added flavor.
Add the beef broth and bring the mixture to a boil.
Adjust the amount of broth based on your desired stew consistency.
Stir in the barley, pasta, and chopped meatloaf, then reduce to a simmer.
Stir occasionally to prevent the grains from sticking to the bottom.
Toss in the baby spinach and cook until wilted.
You can substitute spinach with other leafy greens like kale or chard.
Season with salt and pepper to taste, then serve hot.
Taste the stew before serving to ensure the seasoning is just right.
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