1½ cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans
1½ cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots
½ cup frozen cipollini or pearl onions, thawed
¼ head escarole, chopped
2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish
In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.