I continue to look for flavorful, low-calorie recipes which are quick and easy to prepare. This meatloaf recipe is from the same cookbook (I'll have to ask Kari what the name of it was) as the roasted pork tortilla soup.
Italian Meatloaf
3/4 lb. ground beef chuck
3/4 lb. ground pork
1/2 c. pesto
1 c. fine bread crumbs
2/3 c. chopped oil packed sun dried tomatoes
1 egg
salt to taste
Preheat oven to 350 degrees. Have an 11 x 7 baking dish ready.
Mix all ingredients in large bowl. Mix gently, but thoroughly. Form mixture into 9 x 5 inch loaf in baking dish then smooth top.
Bake meatloaf until firm and top is richly browned (internal thermometer should read 160). Let loaf stand in pan 5-10 minutes before slicing. Serve warm.
Makes for good leftovers for sandwiches.
Subscribe to:
Post Comments (Atom)
1 comment:
Umm, I'm not sure? You brought about two at the same time...
Post a Comment