PESTO MEAT LOAF

Pesto meat loaf image

Provided by Craig Claiborne And Pierre Franey

Time 1h30m

Yield Six to eight servings

Number Of Ingredients 12

Ingredients

2 pounds lean ground pork
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons finely chopped garlic
1 cup fine bread crumbs
1/3 cup toasted pine nuts
1 cup finely chopped, loosely packed fresh basil
1/2 cup finely chopped, loosely packed parsley
1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
Fresh tomato sauce (see recipe)

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.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 4 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams