Pesto Meat loaf Recipe

4.5 2
Pesto Meat loaf Recipe
Pesto Meat loaf Recipe photo by Taste of Home
Publisher Photo

Pesto Meat loaf Recipe

Be the first to add a review
4.5 2
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing

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

Nutritional Facts

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

  • 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 lean ground beef
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPesto Meat loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review