Pesto Meat Loaf Recipes

TURKEY PESTO MEATLOAF

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

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.

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.

BISON MEAT LOAF #1 (BUFFALO)

Steps:

• Preheat oven to 350°F
• Mix all ingredients together in a large bowl. Using your hands works best.
• Spray a shallow, oval casserole dish or small roasting pan with Pam.
• Pat meat mixture into dish/pan.
• Lightly spray top of loaf with Pam.
• Bake for 1-1/4 to 1-1/2 hours.
• Can be served as is or with Italian-style sauce.

PALEO PESTO TURKEY MEATLOAF

Steps:

• Preheat oven to 375ºF and line a baking sheet with parchment paper, foil, or grease with oil. Set aside.
• Make the pesto: In a small food processor or blender, combine all ingredients and process until almost smooth (some nuts can remain in pieces). Using spatula, transfer 1/2 cup of the pesto to measuring cup. Set aside the rest.
• On medium-high heat, add oil to frying pan. Add diced onion and garlic, stirring for 3-4 minutes until fragrant. Transfer to large glass mixing bowl and cool for 5 minutes.
• Once onions and garlic have cooled, in same bowl combine turkey burger, egg, 1/2 pesto, almond meal, and salt. Use spatula wooden spoon to combine, then finishing with your hands.
• Transfer mixture to prepared baking sheet and shape into loaf. Bake meatloaf for 35-45 minutes, until internal temperature reaches 165F. Allow meatloaf to rest on pan for 15 minutes before transferring to serving dish. Top with another 1/4 cup of the pesto sauce (or as much as you want) slice, and serve.

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.

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.

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.