Hits: 0

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.

Ina Gawne


  1. Now that looks good! Meatloaf is one of my favorite comfort foods. Growing up we used to enjoy thinly sliced cold meatloaf sandwiches...I always looked forward to leftovers!

Leave a Reply

Your email address will not be published. Required fields are marked *

May 23, 2011