Pesto Filled Spiral Meatloaf |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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! Ingredients:
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 |
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 |
Directions:
1. Preheat the oven to 350 degrees.
2. Cover the inside of a 13x9x2-inch baking pan with aluminum foil.
3. In a mixing bowl, thoroughly combine the ground chuck, sausage, bread crumbs, beaten eggs, salt, nutmeg, and pepper.
4. In a separate bowl, combine the pesto, 1 cup of the Cheddar cheese, the crumbled bacon,a nd the hard-cooked eggs.
5. Place the meat mixture between 2 sheets of waxed paper and roll into a rectangular shape about 1/3 inch thick.
6. Remove the top sheet of waxed paper and spread the pesto mixture all over the top of the flattened meat.
7. Roll up the meat like a jelly roll, peeling back the remaining waxed paper as you go.
8. Shape the ends of the roll, as needed, with your hands to form a neat cylindrical shape, entirely enclosing the pesto.
9. Place the meat loaf, seam side down, in the prepared baking pan.
10. Sprinkle the meat loaf with the remaining 1/2 cup Cheddar cheese.
11. Bake until cooked through and browned, 1 hour.
12. Pesto: Place the garlic and half of the olive oil in a food processor.
13. Process until the garlic is pureed.
14. Add the remaining oil, the basil, pine nuts, and Parmesan.
15. Process to a smooth paste.
16. The pesto should be fairly dry for the meat loaf.
17. If the puree is too wet, blot it with paper towels to remove excess oil.
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