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I must admit that I rarely make meatloaf, but when I do this is a family, friend favorite. Down home comfort food made with love and pesto (those are synonymous with this dish).
This is a fun twist on meatloaf that is sure to become a family favorite. I had an occasion to take it to a friend’s house that was in need of a comfort meal. Her son’s now request this meatloaf from her once a week. Good thing she is an avid runner and can shed the calories consumed by this dish. It really does warm your tummy and sole. Enjoy!!!
Please know with swim suite weather approaching, my next recipe will be heart and waist healthy.
Bruschetta stuffed meatloaf
2 eggs lightly beaten
2/3 cup shredded Parmesan cheese
½ cup finely chopped onion
¼ cup tomato paste
¼ cup dry red wine (Chianti is my favorite)
2 cloves garlic
¼ tsp salt
2 pounds ground sirloin
½ cup dry bread crumbs (gluten free works well too)
Bruschetta filing for meatloaf
2 TBS chopped sundried tomatoes in oil
2 TBS Basil pesto
1 cup shredded mozzarella or provolone cheese
Preheat oven to 350 degrees. In a bowl combine all ingredients mixing well. Divide into 2 separate portions. In a 9X5 rectangle baking dish, pat first portion into the bottom, building up the edges to create a 1 ½” deep pocket down the center. Add Bruschetta filing down the center of the meatloaf. Top with remaining portion of meatloaf mixture. Make sure the top and bottom get pinched together to keep in Bruschetta mixture.
Bake at 350 degrees for 50-60 min or until internal thermometer reads 160 degrees. Let stand for 10 minutes, transfer to cutting board, slice, transfer to serving dish. Garnish with chopped basil.
I serve mine with mashed potatoes and fresh green beans and a special mushroom gravy.
¼ cup olive oil
5 garlic cloves finely chopped
3 cups chicken broth
2 TBS butter
10 oz button or portabella mushrooms sliced
Salt and pepper to taste
Heat olive oil over medium heat, add chopped garlic, saute for 2 minutes. Make sure not to burn the garlic it will turn bitter. Add chicken broth, bring to a slight boil. You will boil lightly for 45 min or so. Reduce the liquid, you may need to thicken with cornstarch if it is not slightly thickend. In the mean time while the chicken broth is reducing, saute the mushrooms in the butter for approximately 15 minutes, until the liquid from the mushrooms is gone. Add the cooked mushrooms to the chicken broth. Serve over the meatloaf and mashed potatoes.