New Life for Leftover Meatloaf

My husband isn't a big fan of leftovers, but sometimes we don't finish all I cook.  I'm always looking for creative ways to disguise the fact that we are basically eating what we had last night.  Here's what I did tonight that ended up being a big hit with both of us.  Excuse the picture, I wasn't expecting to blog dinner.  I need a better name for it though.  Any suggestions?

Mexican Cornbread Casserole

leftover meatloaf
taco seasoning
1 can black beans, drained
1 can tomatoes with green chilies
1/2 - 1 cup black olives (optional)
2 cups self-rising cornmeal mix, or Mexican cornbread mix
1 3/4 cups buttermilk
1 cup grated cheese


Crumble meatloaf into skillet, and add the seasoning, beans, and tomatoes.  Stir over medium heat until heated through.  Pour into a greased casserole dish. Sprinkle olives over meat mixture. Mix cornbread mix and buttermilk and pour over meat mixture and olives.  Bake in a preheated 400 degree oven for 30 minutes, then top with cheese and bake for 10 more minutes.  Individuals then can dress their plate with their choice of salsa, cilantro, jalapeno, diced tomatoes, onion, or sour cream.

I'll have to half this recipe next time because I have leftovers again, but it was such a hit he says he'll eat the leftovers tomorrow.  Yippee!