Pesto Meat Loaf Recipes

SUNNY'S MEAT AND POTATOES BUNDT LOAF

Steps:

• For the potatoes: In a large bowl of cold water, add the potato slices and rest at room temperature, draining, rinsing and changing the water halfway through, for 30 minutes.
• For the loaf: Preheat the oven to 350 degrees F. Spray the inside bottom and sides of a nonstick bundt pan with cooking spray.
• In a large bowl, add the breadcrumbs, onion, pesto, ketchup, 2 teaspoons salt and plenty of black pepper. Stir to combine and whisk in the eggs. Add the meatloaf blend and gently mix to distribute the ingredients. Press the meatloaf into the prepared bundt pan and bake for 30 minutes.
• Line a baking sheet with aluminum foil. Remove the bundt pan and, using a medium bowl or liquid measure cup, gently tilt the pan and drain out the juices, reserving 1/2 cup. Place the foil-lined baking sheet on top of the bundt and, holding them together, flip them to unmold the loaf onto the baking sheet. Turn the oven up to 375 degrees F.
• Drain, rinse and dry the potatoes on a paper towel-lined plate. Wipe out the bowl and place the potatoes back in along with the melted butter, a pinch of salt and a few grinds of pepper. Gently mix to coat. Begin to layer the curved top of the loaf with the potato slices, overlapping them slightly around the loaf, covering the top and about one-third of the way down the side of the loaf all around. Return to the oven and continue to bake until the potatoes begin to curl and become slightly golden on the edges, about 30 minutes more. Rest 10 minutes, then transfer to a serving dish.
• For the glaze: In a medium saucepot on medium-high heat, add the 1/2 cup pan drippings, the ketchup, a pinch of salt and a few grinds of pepper. Bring to a simmer, lower the heat to medium and cook until the sauce thickens and reduces, 8 to 10 minutes. Remove from the heat, add the hot sauce and stir in the parsley. Pour over the loaf and serve.

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

PESTO MEAT LOAF

Steps:

• 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 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

THE BEST MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

PESTO MEAT LOAF

Steps:

• Preheat oven to 400 degrees.
• Put the pork in a mixing bowl. Add salt and pepper.
• Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
• Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
• Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.

MEAT LOAVES WITH PESTO SAUCE

Steps:

• In a blender, combine pesto ingredients. Cover and process until a paste forms. Set aside. , In a bowl, combine bread crumbs, onion, 2 tablespoons tomato sauce, egg, salt, pepper and 3 tablespoons pesto sauce. Crumble beef over mixture and mix well. Shape into four loaves. , In a skillet, heat oil. Brown meat loaves on all sides. Combine 1 tablespoon pesto sauce, water and remaining tomato sauce; pour over meat. Cover and simmer for 20 minutes or until meat is no longer pink. Serve the loaves topped with tomato-pesto sauce. Refrigerate or freeze remaining pesto sauce for later use.

RICOTTA AND PESTO MEATLOAF

Steps:

• Knead first 3 ingredients together and then mix in egg.
• Press into greased loaf pan.
• Spoon on several tablespoons of tomato sauce on top of meatloaf.
• Bake uncovered at 375 degrees for 1 hour and 10 minutes.

PESTO FILLED SPIRAL MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Cover the inside of a 13x9x2-inch baking pan with aluminum foil.
• In a mixing bowl, thoroughly combine the ground chuck, sausage, bread crumbs, beaten eggs, salt, nutmeg, and pepper.
• In a separate bowl, combine the pesto, 1 cup of the Cheddar cheese, the crumbled bacon,a nd the hard-cooked eggs.
• Place the meat mixture between 2 sheets of waxed paper and roll into a rectangular shape about 1/3 inch thick.
• Remove the top sheet of waxed paper and spread the pesto mixture all over the top of the flattened meat.
• Roll up the meat like a jelly roll, peeling back the remaining waxed paper as you go.
• Shape the ends of the roll, as needed, with your hands to form a neat cylindrical shape, entirely enclosing the pesto.
• Place the meat loaf, seam side down, in the prepared baking pan.
• Sprinkle the meat loaf with the remaining 1/2 cup Cheddar cheese.
• Bake until cooked through and browned, 1 hour.
• Pesto: Place the garlic and half of the olive oil in a food processor.
• Process until the garlic is pureed.
• Add the remaining oil, the basil, pine nuts, and Parmesan.
• Process to a smooth paste.
• The pesto should be fairly dry for the meat loaf.
• If the puree is too wet, blot it with paper towels to remove excess oil.