Best 3 Meat Loaves With Pesto Sauce Recipes
Indulge in the tantalizing world of meatloaf, a classic comfort food elevated with the vibrant flavors of pesto sauce. Embark on a culinary journey with our diverse collection of meatloaf recipes, each offering a unique twist on this beloved dish. From traditional beef meatloaf adorned with a rich and aromatic pesto glaze to lighter turkey meatloaf bursting with fresh herbs and zesty pesto, our recipes cater to every palate. Explore variations like savory sausage meatloaf infused with fennel and rosemary, or venture into the realm of vegetarian delights with our hearty lentil and quinoa meatloaf, complemented by a vibrant pesto sauce. Prepare to tantalize your taste buds with our selection of meatloaf recipes, promising an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
LINGUINE WITH PESTO
This is linguine with pesto in true, Ligurian style with green beans and potatoes. It smells incredible, and I think you will love it when you make this. It will perfume your whole house with the aroma of the Italian Riviera.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Make the pesto: Heat a skillet and lightly toast the pine nuts until fragrant. Set aside. Blanch the basil (to prevent oxidizing) by bringing a pot of water to a boil and preparing an ice bath. Place the basil in the boiling water for 15 seconds; then immediately remove with a slotted spoon to an ice bath to stop the cooking. When the basil is cool, remove, squeeze out the water, and set aside. In a blender, add the basil, pine nuts, garlic, oil, a pinch of salt, and ΒΌ cup Parmesan. Mix until combined but still slightly chunky. Remove to a bowl and stir in 1/4 cup Parmesan.
- Cook the pasta: Bring a large pot of water with three pinches of salt to a boil. Add the potatoes, cover, and bring back to a boil, 2-3 minutes. Add the linguine to the boiling water and after several minutes, add the green beans. Continue cooking until the pasta's al dente, about 3 minutes less than what the box advises. Reserve 1 cup of pasta water, drain, and return the pasta, potatoes, and green beans to the pot.
- Assemble the dish: Toss the pasta water back into the pasta mixture; then stir in the pesto. Add the remaining 1/4 cup Parmesan and toss, using the heat from the pasta to create a rich and aromatic sauce. Place in a serving bowl, top with more Parmesan, and serve.
PESTO MEAT LOAF
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 12
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
STOVETOP MEAT LOAVES
Who says meat loaf has to bake in the oven for hours? For this convenient recipe, all you need is your stovetop and 30 minutes. It's a quick, simple dish to make for one or two people. -Emily Sund, Geneseo, Illinois.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix well. Shape into 2 loaves. , In a small nonstick skillet, brown loaves on all sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to medium-low; cover and cook until meat is no longer pink, 15-20 minutes.
Nutrition Facts : Calories 292 calories, Fat 13g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 548mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
Tips:
- Preheat your oven: Before you start cooking, preheat your oven to the temperature specified in the recipe. This will ensure that your meatloaf cooks evenly.
- Use a good quality ground beef: The quality of the ground beef you use will greatly impact the flavor of your meatloaf. Choose a ground beef that is at least 80% lean.
- Add some vegetables to your meatloaf: Vegetables not only add flavor to your meatloaf, but they also help to keep it moist. Some good vegetables to add to your meatloaf include onions, carrots, celery, and bell peppers.
- Use a flavorful pesto sauce: The pesto sauce is what really makes this meatloaf special. Choose a pesto sauce that has a strong flavor that you enjoy.
- Cook your meatloaf until it is cooked through: The best way to ensure that your meatloaf is cooked through is to use a meat thermometer. Insert the meat thermometer into the center of the meatloaf and cook until it reaches an internal temperature of 165 degrees Fahrenheit.
Conclusion:
These meat loaves with pesto sauce are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are packed with flavor and sure to please everyone at the table. So next time you are looking for a new meatloaf recipe, give these meat loaves with pesto sauce a try!
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