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

By LittleKathy

from Edmonton Journal

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

Preparation

Step 1

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.