Pesto Meat Loaf Recipes

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SUNNY'S MEAT AND POTATOES BUNDT LOAF

Provided by Sunny Anderson

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 15



Sunny's Meat and Potatoes Bundt Loaf image

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.

1 large russet potato, peeled and sliced on a mandoline into paper-thin, lengthwise slices
4 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bundt pan
3/4 cup Italian seasoning breadcrumbs
1/2 cup finely chopped white onion
1/2 cup basil pesto
1/2 cup ketchup
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 pounds meatloaf blend (ground beef, pork, veal)
1 cup ketchup
Kosher salt and freshly ground black pepper
2 tablespoons hot sauce
1/2 cup chopped fresh parsley

MEAT LOAF

Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 12



Meat Loaf image

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.

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

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.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16



Pesto Meat loaf image

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.

Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 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

PESTO MEAT LOAF

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 12



Pesto meat loaf image

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.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 4 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams

2 pounds lean ground pork
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons finely chopped garlic
1 cup fine bread crumbs
1/3 cup toasted pine nuts
1 cup finely chopped, loosely packed fresh basil
1/2 cup finely chopped, loosely packed parsley
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
Fresh tomato sauce (see recipe)

PESTO

Homemade pesto always makes a thoughtful hostess gift. Mix things up with this cilantro variation. It's delicious served with pasta or in one of these recipes using pesto. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 10m

Yield 3/4 cup.

Number Of Ingredients 6



Pesto image

Steps:

  • In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta.

Nutrition Facts : Calories 97 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

PESTO FILLED SPIRAL MEATLOAF

This meatloaf is much better the second day. Makes a great sandwich with rye bread and ketchup. I have made this meatloaf at least 20 times and always to rave reviews!

Provided by Grace Lynn

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17



Pesto Filled Spiral Meatloaf image

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.

Nutrition Facts : Calories 951.1, Fat 74.7, SaturatedFat 26.8, Cholesterol 295.9, Sodium 1643.4, Carbohydrate 17.7, Fiber 1.7, Sugar 2.3, Protein 50.5

1 1/2 lbs lean ground chuck
1/2 lb hot Italian sausage, removed from its casing and crumbled
1 cup coarse breadcrumbs, preferably from toasted rye bread
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 pinch fresh ground black pepper
pesto sauce (recipe follows)
1 1/2 cups grated cheddar cheese
6 slices bacon, cooked until crisp,drained,and crumbled
2 hard-boiled eggs, chopped
pesto sauce
2 cloves garlic
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated parmesan cheese

RICOTTA AND PESTO MEATLOAF

For anyone who knows me, I am a pesto fanatic. I would put it in cereal if I could (well...maybe not). But I found this recipe a while back (can't remember where) and it is wonderful and full of flavor and incredibly easy to make! I'm not a huge meat loaf fan, but this I love!

Provided by Lingering_Dream

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5



Ricotta and Pesto Meatloaf image

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.

Nutrition Facts : Calories 449.3, Fat 28.3, SaturatedFat 12.4, Cholesterol 161.3, Sodium 449.2, Carbohydrate 17.2, Fiber 5.7, Sugar 6, Protein 32.7

1 lb ground beef or 1 lb ground turkey
1 cup ricotta cheese (part skim or whole works best)
3/4 cup basil pesto
1 egg, beaten
1 -2 cup pasta sauce

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