Name: Tomato Basil Pesto Meatloaf
Ingredients: 1 lb ground beef; 1 lb ground lamb; 3 hard-boiled eggs; 2 eggs; 2 cups panko bread crumbs; ¼ cup grated asiago or parmesan cheese; ¼ cup Sun-dried Tomato Basil Pesto; ½ tbsp dry basil; 2 tbsp chopped garlic; 2 tbsp olive oil

Tomato Basil Pesto Meatloaf

AuthorAmy ErezCategorySavory, Sun-dried Tomato Basil Pesto

Yields1 Serving

1 lb ground beef

1 lb ground lamb

3 hard-boiled eggs

2 eggs

2 cups panko bread crumbs

¼ cup grated asiago or parmesan cheese

¼ cup Sun-dried Tomato Basil Pesto

½ tbsp dry basil

2 tbsp chopped garlic

2 tbsp olive oil

Preheat oven to 350ᵒ.

Cover eggs with water in a pot. Hard boil the eggs for 7 minutes after bringing water to a boil. Set aside after cooled and peeled.

Brown the garlic in olive oil.

Mix bread crumbs, 2 eggs, browned garlic, lamb and beef in a bowl until fully incorporated.

Place half of mix in a loaf pan.

Layer the hard boiled eggs on the meat, end to end.

Cover the eggs with the remaining meat mix.

Spread the Sun-dried tomato basil pesto on top of the loaf. Spread to cover with spatula.

Bake covered for 45 minutes. Uncover and sprinkle grated asiago on top of loaf.

Leave uncovered and bake for 15 minutes.

Ingredients