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Pesto Meat loaf

 Pesto Meat loaf
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.
8 ServingsPrep: 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

2 of 2

Pesto Meat loaf (continued)

Directions (continued)

  • 160°, draining off fat if necessary. Let stand in pan for 10
  • minutes before slicing. Yield: 8 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.