Meat Loaf (with Italian sausage and tomato basil pesto sauce)

from Edmonton Journal

Meat Loaf (with Italian sausage and tomato basil pesto sauce)
Meat Loaf (with Italian sausage and tomato basil pesto sauce)

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds lean ground beef

  • 2

    large eggs

  • 2

    Tbsp. pesto

  • 2

    Tbsp. milk

  • 1/4

    cup bread crumbs

  • 1

    tsp. salt

  • Freshly ground black pepper to taste

  • 1/2

    lb. (227 grams) mild, medium or hot Italian sausages

  • 2

    cups (500 ml) tomato basil pasta sauce

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper. Place the beef, eggs, pesto, milk, bread crumbs, salt and pepper in a bowl, and gently mix to combine. Moisten your hand with cold water. Transfer the meat to the baking sheet. Press the meat into a square that is about 10 inches (25 cms) long and 8 inches (20 cms) wide. Remove the sausage from its casing. Press and shape the sausage meat into an oblong that is about 8 inches long and 2 inches (5 cms) wide. Set the sausage meat in the centre of the beef mixture. Now shape the beef into a meat loaf, ensuring the sausage meat is completely encased by the beef mixture. Brush the top of the meat loaf with ¼ cup (50 ml) of the pasta sauce. Bake the meat loaf one hour, or until the temperature in the centre of the meat loaf reaches 160F (71C) on an instant-read meat thermometer. Let the meat loaf rest 5 minutes. (It does take an hour.) While it rests, heat the remaining pasta sauce. Slice the meat loaf and serve it with the hot pasta sauce. Note: Tomato basil pasta sauce is sold in jars at most supermarkets. Makes 6 servings Any leftover meat loaf will freeze well. Slice it, put it into a container, top it with some sauce, and you’ll have an entrée ready to reheat and enjoy on another day.

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