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Lilly’s Table

 
 
Mashed Potatoes
© Lillys-Table.com Photo of Meatloaf Wraps
 

Tags: Dairy Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Meatloaf Wraps

from Meatloaf Tortilla Wraps, the Week of April 8, 2012.
View the next recipe for this meal.

A sudo-barbeque sauce and caramelized onions revive leftover meatloaf and mashed potatoes into something more extraordinary. Excellent for lunch or a to turn meatloaf into two different dinners.

Ingredients

  • 1 onion, sliced
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ⅛ cup tomato paste
  • ⅛ cup maple syrup
  • ½ teaspoon smoked paprika, or chipotle powder
  • 2 cups meatloaf, more or less
  • 2 cups mashed potatoes
  • 4 whole wheat tortillas
  • 2 cups spinach, or other dark leafy green

Serving Size: 4 People

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Preparation Instructions

Place the sliced onions in a skillet over medium heat. Give them a few minutes to sweat. As soon as they start to stick to the pan, add the olive oil, salt and saute lightly for about 8-12 minutes until they are starting to gain color and wilted.

Preheat the oven to 375.

Fold in the tomato paste, maple syrup and smoked paprika or chipotle. Add a splash of water and saute lightly until the mixture is thick and sticking on the wilted onions.

Divide the meatloaf and mashed potatoes in the tortillas. Top with the onions and greens. Roll up the wraps, folding two ends together and then wrapping around to seal in the ingredients. Wrap with foil and bake for 15-20 minutes until hot to the touch.