Leftover Meatloaf and Garlic Bread Panzanella

The stars really must align perfectly for us to have panzanella. To make it, we must have old crusty bread, leftover tomato or meat sauce, and some sort of vegetables lying around. But it is a wonderful treat whenever we do make it. This panzanella made from our leftover meatloaf and garlic bread seemed to be in the stars for us that day.

Leftover Meatloaf and Garlic Bread Panzanella

one cup chilled tomato sauce

(Combine in a saucepan 5-6 cloves of sliced garlic with one 28-ounce can of whole plum tomatoes, ¼ cup sweet vermouth, 2 tsp dried oregano, 1 tbsp olive oil, and a pinch of kosher salt. Simmer for 45 minutes.)

½ cup crumbled meatloaf
Half a loaf leftover garlic bread, cut into 1-inch pieces
2 packed cups baby spinach
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
2 cloves garlic, mashed in a garlic press

1. Gently toast garlic bread pieces in a 250 degree oven until they are dry and very hard.
2. Whisk vinegar into olive oil to make a vinaigrette. Season with mashed garlic, kosher salt, and black pepper.
3. Dress spinach with vinaigrette, and season the salad with kosher salt and black pepper to taste.
4. Combine cold tomato sauce and meatloaf. Add garlic bread croutons and toss to cover them with the sauce.
5. To serve, first lay down a bed of spinach leaves on the plate, pour on the vinagrette, then top with some of the sauce-covered croutons.