Meatloaf Quesadillas with Logan Junior Chef

If you're stuck with leftover meatloaf, there's no reason to let it sit in the fridge. Why not turn it into an easy, cheesy quesadilla? Logan Junior Chef of Memphis, Tennessee is the winner of our Best Southern Cook competition, and this whiz kid's cooking up just what you need. He's sharing his juicy, flavorful meatloaf recipe – aptly titled "Fiesta Meatloaf" – and how you can turn last night's dinner into today's hot lunch.

Logan Junior Chef's Fiesta Meatloaf

1 1/4 cup ground beef
1/4 cup ketchup
1 egg
1/4 cup of finely diced red peppers
1/2 cup bread crumbs
1/4 teaspoon thyme
1/4 t wasabi powder
1 tablespoon mustard prepared
1/2 diced onion
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
Salt to taste (Logan recommends a large pinch)

For Quesadillas
8 flour tortillas
2 cups shredded Cheddar cheese
Sliced meatloaf
1 red pepper, thinly sliced

Mix all meatloaf ingredients until combined. Form into a loaf, and then bake at 350˚F for 40 minutes or until inside is 160˚F. To assemble the quesadilla, add cheese, meatloaf, and strips of red pepper between the flour tortillas, and grill on both sides. To make Logan's special dipping sauce, mix together ketchup, mustard, mayonnaise, some Worcestershire sauce, and a little bit of cayenne pepper.


Hi, Logan Junior Chef here, and I'm making my meatloaf quesadilla. So the first thing in a meatloaf quesadilla is a meatloaf. So I have my ground beef here and I'm gonna add in my wasabi powder. Now the wasabi powder just gives it a little bit of zing. Onions, I'm not a big fan of onions, but they're really necessary. Worcestershire sauce and some mustard Ketchup, then I add pepper. Cuz I like mine a little peppery. I'm gonna add in my thyme. I can make thyme jokes all day long. But that would take way too much thyme. [LAUGH] Next I'm gonna add in my bread crumbs, egg, red pepper. We're gonna mix that up. Now you can do it with your hands or a spatula. Try to make sure that All the ingredients get really incorporated together. All right, so now I'm gonna go in with my hands. Now as a chef, you cannot be afraid to get messy. It may feel a little weird with the cold and raw meat, but it's definitely a lot better than the warm, raw meat. [SOUND] Right now, I'm just forming my meat loaf together. Now, you can make it into a loaf. You can do it in a loaf pan. You can do, like, a giant meatball. That's how my mom does it. [SOUND] But I'm gonna do it a little bit more low flat today. I've gotten it how I want it to look, and I'm gonna pop it in the oven at 350 degrees for 40 minutes. [SOUND] Wow, it looks so juicy. [APPLAUSE] It's just perfectly done. It's time to assemble Quesadilla. Just gonna take a slice of our meatloaf. Take another slice. It's time for the cheese. Don't skimp out on the cheese. If there's one thing that I hate whenever I have a cheese quesadilla, or any quesadilla really, is when people skimp on the cheese. It just makes everything bad. I'm gonna add in my peppers. I'm gonna add in my top quesadilla. Our quesadilla's done. I really can't wait to eat this, so it's time to cut it up. You can hear that great crunch. Wow, look at this perfect quesadilla, it's all cheesy and [UNKNOWN] I also made this awesome dipping sauce. It's got ketchup, and mustard, and mayo, and some Worcestershire sauce, and a little bit of cayenne for that little bit of heat. There you have it, this is a great way to just spice up any leftover meatloaf you might have. I'll see you on the flipside.

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