Pesto Meatloaf Recipe

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Pesto Meatloaf

If you can't find pre-packaged ground lamb, ask they do it at the butcher counter in your supermarket. Alternatively you can do your own with lamb stew meat, lamb sirloin from leg of lamb or lamb shoulder.

1 lb. lean ground beef
1 lb. lean ground lamb
1/2 onion, coarsely chopped
3 medium garlic cloves, peeled
1/4 red bell pepper, coarsely chopped
10 sun dried tomatoes, either rehydrated or in oil
10 large basil leaves or about 1 cup loose packed
1/4 - 1/3 cup pine nuts
1/4 cup grated romano cheese
1 tsp kosher salt
1 tbl worcestershire sauce
Freshly ground black pepper Olive oil

Preheat oven to 350º
Combine onion, garlic, bell pepper, sun dried tomatoes and basil in food processor - pulse to reduce to about the size of the pine nuts
Add pine nuts and process to paste or pesto
Remove paste (pesto) from processor and stir in cheese
In a large bowl combine beef, lamb, paste (pesto), worcestershire and black pepper - blend thoroughly but don't make it too dense
Oil the base of a baking dish, add the meatloaf mixture and form into a loaf shape
Brush the top with olive oil and bake for 1 hour
Remove and let stand about 10 minutes

Goes nicely with simple green salad

Questions about this recipe?