Every Wednesday and Sunday in our town's newspaper, a Chef - Chef Erik Akis does up wonderful recipes.  I have seen a number of his recipes now, they always sound really good.  Well he made this Tomato Basil Pesto Meatloaf that sounded so good, I had to try.  He used ground beef with Italian sausage meat in the middle, so there were two distinct sections of meat within the meatloaf.  I just combined the meat and made some changes to his recipe, based on what I had in the pantry and fridge.  Yum, we love this new meatloaf recipe, flavorful and delicious. This meatloaf was very moist - next time I would add just a little less Pasta Sauce to the meat mixture, and more on the top.
1 lb. of ground lean beef
1 lb. of ground pork
1/2 of an onion, finely diced
3/4 cup of Tomato Basil Pasta Sauce (homemade pasta sauce is best here, then you can freeze the remainder for another night) (less 5-8  Tblsp. of sauce for the topping)
2 heaping Tblsp. Pesto
salt and pepper
1 cup of grated aged cheddar cheese
1/2 cup gluten free bread crumbs
1 egg
Combine all of the ingredients into a bowl (except the reserved sauce for the top of the meatloaf) and mix until just combined.  Transfer to a casserole dish, shaping into a loaf shape.  Spread on the extra tomato basil pasta sauce over the entire meatloaf to coat.
Bake in a preheated oven at 350 degrees for 1 to 1 1/2 hrs. or until a meat thermometer reads 170 degrees.  As this is a very moist meatloaf, allow to sit 10 minutes before slicing.