Meat Loaves With Pesto Sauce Recipes

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TURKEY PESTO MEATLOAF



Turkey Pesto Meatloaf image

Number Of Ingredients 15

4 cups loose basil leaves
1/4th cup raw almonds
Juice from half a lemon
1/4th cup freshly grated parmesan cheese
3 cloves garlic
1/3 cup extra-virgin olive oil (maybe a little more if you prefer)
Salt and pepper
2 pounds ground turkey (I used 1 & 1/2 pounds in these photos, but craved a little more)
1 medium yellow onion, diced
3 cloves garlic, minced
1 Tbs. extra-virgin olive oil
1/2 cup panko
Parmesan for garnish
1 jar favorite marinara
1 head broccoli, boiled or steamed, then served with a pinch of salt and lemon wedges

Steps:

  • Preheat oven to 350.
  • In a food processor, combine the basil, almonds, lemon juice, parmesan cheese, garlic, and a pinch of salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency.
  • Heat the other Tbs. of oil in a large sauté pan. Add the diced onion and sauté for 3-4 minutes, or until the onions soften and begin to brown. Add the minced garlic and sauté another 30 seconds, until fragrant. Season with a pinch of salt.
  • In a large bowl, combine the ground turkey, most of the pesto (reserve about 1/4 cup), panko and the onion/garlic mixture. Using your bands, press and combine everything together until well incorporated. Make a loaf shape with your hands, either on a baking sheet or a loaf pan. Bake for 30 minutes, then remove from the oven and brush the remaining pesto over the top. Bake for 30 more minutes.
  • In the meantime, simmer your favorite marinara (homemade or store-bought) and drizzle it over the meatloaf slices when serving.
  • Serve with steamed lemon broccoli, extra lemon wedges and freshly grated parmesan. SO LIGHT! SO GOOD! Sorry to scream.
  • Serves 4.

PESTO MEAT LOAF



Pesto Meat loaf image

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:
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

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 MEAT LOAF



Pesto meat loaf image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 12

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)

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

MEAT LOAVES WITH PESTO SAUCE



Meat Loaves with Pesto Sauce image

The pesto sauce adds herb and cheese flavor that makes this recipe unique. If you're a family of two, prepare the whole recipe and use the leftovers for sandwiches.-Lou Ganser, Grafton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 18

PESTO SAUCE:
2 cups fresh spinach or parsley
2 garlic cloves, peeled
1/2 cup walnuts
1 cup olive oil
1 tablespoon dried basil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
MEAT LOAVES:
1/2 cup seasoned bread crumbs
1/4 cup finely chopped onion
1 can (8 ounces) tomato sauce,divided
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1 tablespoon canola oil
1/4 cup water

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.

Nutrition Facts :

MARSHALL FIELD'S MEATLOAF WITH RED PEPPER SAUCE



Marshall Field's Meatloaf With Red Pepper Sauce image

Another favorite of mine from Dayton's/Marshall Field's/Macy's. The pine nuts, spinach and red pepper sauce give it a different flair. Good with skin-on mashed potatoes

Provided by Lisa1

Categories     Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 19

4 ounces garlic-flavored croutons
1 cup beef broth
1 tablespoon vegetable oil
1 medium yellow onion, finely chopped
2 large eggs
2 1/2 tablespoons prepared pesto sauce
2 1/2 tablespoons pine nuts
1 1/2 teaspoons Worcestershire sauce
1 teaspoon seasoning salt
1/2 teaspoon pepper
2 lbs ground round
1 1/2 cups julienned fresh spinach leaves
1 garlic clove, peeled, halved
6 tablespoons butter (divided)
4 tablespoons flour
2 cups beef broth
salt and pepper
1 dash Worcestershire sauce
1 red bell pepper, cored, diced

Steps:

  • Meatloaf:.
  • Preheat oven to 350 degrees.
  • Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes.
  • Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside.
  • In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper.
  • Add meat, spinach, cooked onion and crouton mixture. Mix well.
  • Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing.
  • Remove from pan and slice.
  • Serve topped with sauce.
  • Sauce:.
  • Rub saucepan with garlic. Discard clove.
  • Melt 4 tablespoons butter over low heat.
  • Add flour and stir until blended. Stir in beef broth.
  • Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce.
  • Remove from heat, stir.
  • Melt remaining 2 tablespoons butter in medium skillet.
  • Add bell pepper and cook over medium heat 5 minutes or until it begins to soften.
  • Add to reserved brown sauce.
  • Adjust seasonings as needed and heat through.

Nutrition Facts : Calories 686.1, Fat 51.9, SaturatedFat 21, Cholesterol 201.1, Sodium 901, Carbohydrate 20.4, Fiber 2.2, Sugar 2.8, Protein 33.3

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