Homemade Leftover Meatloaf Empanadas – A Recipe your whole family will LOVE!

These homemade empanadas using leftover meatloaf are totally worth making for dinner.

I decided – on a whim – to make meatloaf for dinner two nights ago, and intentionally doubled the recipe so I could use the leftovers. I wasn’t sure what exactly the leftover meal was going to be but while scrolling Pinterest for “leftover meatloaf recipes” I found one for meatloaf empanadas. BINGO!

My daughter and I bonded over a baking session making these delicious, crispy golden brown stuffed goodies. It was my first time using this dough recipe (I actually had to add a second egg and a bit more water) and I was thankful to have my Atlas 150 Pasta Machine to help me get the dough thin enough, but they turned out AMAZING.

Here’s a little video showing how we made the leftover meatloaf empanadas (and our adorable new baby goat). The recipes are below in case you want to give it a try for yourself!

Linked items mentioned in video:

THE PASTA BIBLE: https://amzn.to/3qGCXwN

ATLAS 150 PASTA MACHINE: https://amzn.to/3BBP8kP

15% OFF MUSHROOM COFFEE: https://freedomforestfarm.com/mushroom-coffee/


Meatloaf Recipe with the Best Glaze & Photos by Natasha’s Kitchen

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

Author: Valentina Ablaev

Skill Level: Easy

Cost to Make: $10-$12

Servings: 8 servings


Meatloaf Ingredients:

  • 2 lbs ground beef, 85% or 90% lean
  • 1 med onion, finely chopped
  • 2 large eggs
  • 3 garlic cloves, minced
  • 3 Tbsp ketchup
  • 3 Tbsp fresh parsley, finely chopped
  • 3/4 cup Panko breadcrumbs
  • 1/3 cup milk
  • 1 ½ tsp salt, or to taste
  • 1 ½ tsp Italian seasoning
  • ¼ tsp ground black pepper
  • ½ tsp ground paprika

Meatloaf Sauce Ingredients:


  1. Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
  2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
  3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
  4. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  

EMPANADA DOUGH: Recipe & Photos by Jessica – The Novice Chef

Want to learn how to make flaky Empanada Dough? It’s really easy! Fill this homemade turnover with whatever meat (or vegetarian filling) you like, and enjoy a light, buttery dinner!

PREP TIME15 minutes

COOK TIME25 minutes

TOTAL TIME40 minutes


  • 4 cups all purpose flour
  • 1 stick + 6 tablespoons cold unsalted butter, cut into cubes
  • ½ teaspoon salt
  • ½ cup warm water
  • 1 egg, at room temperature and whisked


Cubed butter sitting on top of flour in a bowl.

1. Use a pastry cutter, a fork or your hands to cut the butter into the flour until it forms a crumbly consistency. Sprinkle in the salt and stir.

2. Pour in the water and egg and stir together until it forms a clumpy dough.

3. Drop the dough out onto a counter or a smooth surface and press the dough together until it forms a ball. Then knead the dough for about 5 minutes.

4. Cut the dough into 22 – 25, 1.5-ounce pieces. Roll each piece into a ball and then roll them out evenly into 5 to 6-inch circles with a rolling pin.

5. When you are ready to fill and bake the empanadas, preheat the oven to 375°F.

Six unbaked empanadas on parchment paper on a cookie sheet.

6. Add 2-3 tablespoons of filling to the center of each empanada round and pinch the edges together. Use a fork to press the edges together or to form a classic empanada design, press and twist the edges of dough together.

Overhead image of 6 baked empanadas on a cookie sheet with parchment paper.

7. Bake the filled empanadas for 25-27 minutes or until light and golden on top. Let them cool for 10 minutes before serving.


If you let the dough sit out without a towel over the top, it will start to dry out and crack. It’s best to use the dough as soon as you make it.

To get glossy, golden empanadas, brush a bit of egg wash (1 beaten egg with 2 tablespoons of water) on the tops before baking.

Remove the empanadas from the pan as soon as they are done baking to prevent the bottoms from getting soggy from any filling that may have spilled out during the baking process.

Cover dough with plastic wrap and refrigerate for up to 2 days before using. 20 minutes before filling and baking, remove the dough from the fridge and to let the butter warm up a bit.

Homemade Empanada Dough






© Jessica – The Novice Chef

Comment below and let us know if you are trying out these amazing recipes. Tag us on your IG photos @FreedomForestFarm!

XOXO, Jalena

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