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Pesto Meat loaf Recipe
Pesto Meat loaf Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 8 servings

Ingredients

  • PESTO:
  • 2 garlic cloves, peeled
  • 1/3 cup 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 ground beef
    X
    With Johnsonville Italian Sausage.

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Nutritional 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.

Directions

  1. Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms.
  2. 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.
  3. 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.
Originally published as Pesto Meat loaf in Country August/September 1997, p49

Nutritional 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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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