Pesto Meatloaf
If you’re looking to elevate your classic meatloaf, you’ve stumbled upon the perfect recipe: Pesto Meatloaf. This dish combines the comforting, hearty essence of traditional meatloaf with the fresh, vibrant flavors of basil pesto. You’ll love how simple ingredients come together to create a moist and flavorful meal that’s both satisfying and a little different from the norm. Whether you’re serving it for a family dinner or meal prepping for the week, this Pesto Meatloaf is sure to impress!
Top Reasons to Make Pesto Meatloaf
- Flavor Packed: The addition of basil pesto not only adds a burst of flavor but also infuses the meat with aromatic herbs.
- Easy to Prepare: This recipe is straightforward, making it perfect for both novice and experienced cooks.
- Healthy Option: Using lean ground turkey or beef, along with flaxseed meal, keeps this dish nutritious without compromising on taste.
- Versatile: Pesto Meatloaf can be enjoyed on its own, in sandwiches, or even crumbled over salads.
- Make-Ahead Friendly: This meatloaf keeps well, making it a great option for meal prep or leftovers.
The Ingredient Lineup
- 2 tsp. olive oil – for sautéing the onions and garlic, adding richness.
- 1 onion, finely diced – for sweetness and texture.
- 1 T finely minced garlic – a flavor booster that enhances the overall dish.
- 1 1/2 lbs. lean ground turkey (or ground beef) – the base of the meatloaf that provides protein.
- 1/4 cup basil pesto – the star ingredient that brings a fresh, herby flavor.
- 2 T finely grated Parmesan cheese – adds a touch of nuttiness and depth.
- 1/2 tsp. salt – to enhance all the flavors.
- 3/4 cup flaxseed meal – for texture and a healthy twist.
- 1/4 cup Rao’s Pasta sauce – a rich, flavorful addition that keeps the meatloaf moist.
- 2 tsp. balsamic vinegar – for a hint of acidity and depth.
Gear Checklist
- Large mixing bowl – for combining ingredients.
- Skillet – to sauté the onions and garlic.
- Meatloaf pan or baking dish – for shaping and baking the meatloaf.
- Measuring cups and spoons – for accurate measurements.
- Spatula or wooden spoon – for mixing the ingredients thoroughly.
- Meat thermometer – to check for doneness.
Cooking Pesto Meatloaf: The Process
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your Pesto Meatloaf cooks evenly and thoroughly.
Step 2: Sauté Onions and Garlic
In a skillet, heat the 2 tsp. of olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant. Set aside to cool slightly.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the lean ground turkey (or beef), sautéed onion and garlic, basil pesto, finely grated Parmesan cheese, salt, flaxseed meal, Rao’s Pasta sauce, and balsamic vinegar. Use your hands or a spatula to mix everything until just combined. Be careful not to overmix, as this can result in a dense meatloaf.
Step 4: Shape the Meatloaf
Transfer the meat mixture into a meatloaf pan or shape it into a loaf on a baking sheet lined with parchment paper. Smooth the top and shape the sides to ensure even cooking.
Step 5: Bake
Place the meatloaf in the preheated oven and bake for about 60 minutes, or until the internal temperature reaches 165°F (74°C). If you’d like, you can brush a little extra pasta sauce on top during the last 15 minutes of baking for added flavor.
Step 6: Rest and Serve
Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, resulting in a moist meatloaf.
Warm & Cool Weather Spins
- Warm Weather: Serve your Pesto Meatloaf with a fresh salad or as a protein-packed filling for a sandwich, perfect for summer picnics.
- Cool Weather: Pair it with comforting mashed potatoes and roasted vegetables for a cozy, hearty meal.
- Meal Prep: Make individual meatloaf muffins to portion out for quick lunches throughout the week.
- Freezer Friendly: Prepare a double batch and freeze one for a quick meal later on chilly days.
Behind the Recipe
- Pesto Meatloaf is a creative twist on a classic dish, showcasing how simple changes can elevate traditional recipes.
- The use of flaxseed meal not only adds fiber but also acts as a binder, making this meatloaf gluten-free.
- This recipe allows you to customize flavors by using different types of pesto, such as sun-dried tomato or arugula.
- The addition of balsamic vinegar provides a tangy depth that beautifully complements the sweetness of the onions and the richness of the meat.
Storage & Reheat Guide
To store leftovers, wrap the Pesto Meatloaf tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 4 days. For longer storage, slice and freeze individual portions in airtight containers for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then warm in the oven at 350°F (175°C) until heated through, or microwave for a quick option.
Common Questions
Can I use other types of meat in this recipe?
Absolutely! While lean ground turkey or beef is recommended, you can substitute with ground chicken, pork, or even a meat alternative for a vegetarian version.
What can I serve with Pesto Meatloaf?
This meatloaf pairs beautifully with a variety of sides such as mashed potatoes, steamed vegetables, or a crisp salad. You could even slice it and serve it in a hearty sandwich.
Can I make this recipe ahead of time?
Yes! You can prepare the meatloaf mixture in advance and store it in the refrigerator for up to 24 hours before baking. Just be sure to bring it to room temperature before placing it in the oven.
How do I know when the meatloaf is done?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can also check that the meatloaf is no longer pink in the center.
Hungry for More?
If you enjoyed this Pesto Meatloaf recipe, don’t forget to check out more delicious and creative meals that will awaken your culinary skills. From quick weeknight dinners to elegant entertaining options, there’s always something exciting to cook. Subscribe to our blog for more tasty recipes, tips, and inspiration!
This Pesto Meatloaf is not just a meal; it’s an experience that combines comfort, taste, and nutrition. Dive into the vibrant world of flavors with each slice, and don’t hesitate to experiment with ingredients that suit your taste. Happy cooking!
Pesto Meatloaf
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant. Set aside to cool slightly.
- In a large mixing bowl, combine the ground turkey (or beef), sautéed onion and garlic, basil pesto, Parmesan cheese, salt, flaxseed meal, Rao's Pasta sauce, and balsamic vinegar. Mix everything until just combined, being careful not to overmix.
- Transfer the meat mixture into a meatloaf pan or shape it into a loaf on a baking sheet lined with parchment paper. Smooth the top and shape the sides.
- Bake for about 60 minutes, or until the internal temperature reaches 165°F (74°C). Optionally, brush extra pasta sauce on top during the last 15 minutes of baking.
- Once baked, remove the meatloaf from the oven and let it rest for about 10 minutes before slicing.
Notes
- For a different flavor, try using sun-dried tomato pesto.
- To save time, prep the meatloaf mixture a day ahead and refrigerate.
- Freeze individually sliced portions for quick meals later.
