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Pesto Meat loaf Recipe

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This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.

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8 Servings
Prep: 15 min. Bake: 50 min. + standing

Ingredients

PESTO:
2 garlic cloves, peeled
1/3 cup Crisco® Pure Olive Oil
1 cup fresh basil leaves
3/4 cup cooked long grain rice
1/4 cup chopped walnuts
1/4 cup shredded sharp cheddar cheese
1/4 teaspoon salt
MEAT LOAF:
1/2 cup quick-cooking oats
1/2 cup finely chopped green onions
1 egg, lightly beaten
1/4 cup salsa
2 garlic cloves, minced
1/2 teaspoon salt
2 pounds lean ground beef

Directions

Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms.
In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 50-60 minutes or until a meat thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 344 calories, 22 g fat (6 g saturated fat), 100 mg cholesterol, 336 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein.

Pesto Meat loaf published in Country August/September 1997, p49

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Ingredients