Pesto Meat Loaf Food

BEST EVER MEATLOAF II

Steps:

• In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, place ground beef, crushed crackers, Cheddar cheese, taco seasoning, and sauteed onion and green pepper. Mix thoroughly.
• Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165 degrees F (74 degrees C).

PESTO MEAT LOAF

Steps:

• Preheat oven to 400 degrees.
• Put the pork in a mixing bowl. Add salt and pepper.
• Heat the oil in a small skillet. Add the garlic and cook, stirring, until it is wilted. Add to the pork.
• Add the bread crumbs, pine nuts, basil, parsley, Parmesan cheese and egg. Blend well.
• Put the mixture into a standard six-cup loaf pan. Pack it down and smooth over the top. Place in the oven and bake about one hour or until the internal temperature registers 165 degrees. Remove from the oven and let the meat loaf stand about 15 minutes before slicing and serving with the tomato sauce.

MEAT LOAVES WITH PESTO SAUCE

Steps:

• In a blender, combine pesto ingredients. Cover and process until a paste forms. Set aside. , In a bowl, combine bread crumbs, onion, 2 tablespoons tomato sauce, egg, salt, pepper and 3 tablespoons pesto sauce. Crumble beef over mixture and mix well. Shape into four loaves. , In a skillet, heat oil. Brown meat loaves on all sides. Combine 1 tablespoon pesto sauce, water and remaining tomato sauce; pour over meat. Cover and simmer for 20 minutes or until meat is no longer pink. Serve the loaves topped with tomato-pesto sauce. Refrigerate or freeze remaining pesto sauce for later use.

PESTO MEAT LOAF

Steps:

• Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

MEXICANA MEATLOAF WITH CILANTRO PESTO AND CRISPY TORTILLA STRIPS

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. In a small bowl, stir together the panko and milk and set aside.
• Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up. (This will make grinding cleaner and easier.) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions. Cover with plastic wrap and refrigerate the ground beef until ready to use.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook for about 5 minutes, or until the onions turn translucent. Add the cumin, oregano and ancho powder and cook for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool to room temperature. When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn. Sprinkle with salt and pepper. Mix until just combined (don't overwork the meat). Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf. Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour.
• Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper. Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing. Transfer the pesto to a bowl and fold in the cotija and Parmesan. Set aside.
• When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top. Tent with foil and let rest for 10 minutes.
• For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat. Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes. Drain on paper towels. Season with salt.
• To serve: Cut the meatloaf into thick slices. Top with a dollop of cilantro pesto and some crispy tortilla strips. Serve.

PESTO FILLED SPIRAL MEATLOAF

Steps:

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

RICOTTA AND PESTO MEATLOAF

Steps:

• Knead first 3 ingredients together and then mix in egg.
• Press into greased loaf pan.
• Spoon on several tablespoons of tomato sauce on top of meatloaf.
• Bake uncovered at 375 degrees for 1 hour and 10 minutes.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.