Pesto Filled Spiral Meatloaf Recipes

ITALIAN SPIRAL MEAT LOAF

Steps:

• Preheat oven to 375°. In a large bowl, combine the eggs, 3/4 cup pizza sauce, bread crumbs, onion, green pepper, oregano, garlic, salt and pepper. Crumble beef and sausage over mixture and mix well., On a piece of parchment, pat beef mixture into a 12x10-in. rectangle. Layer the ham, 1-1/2 cups cheese and mushrooms over beef mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side and peeling parchment away as you roll. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish; brush with remaining pizza sauce., Bake, uncovered, 1 hour. Sprinkle with remaining cheese. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes longer. Using 2 large spatulas, carefully transfer meat loaf to a serving platter. Freeze option: Securely wrap and freeze cooled baked meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

PESTO MEAT LOAF

Steps:

• Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.

MEXICANA MEATLOAF WITH CILANTRO PESTO AND CRISPY TORTILLA STRIPS

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. In a small bowl, stir together the panko and milk and set aside.
• Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up. (This will make grinding cleaner and easier.) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions. Cover with plastic wrap and refrigerate the ground beef until ready to use.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook for about 5 minutes, or until the onions turn translucent. Add the cumin, oregano and ancho powder and cook for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool to room temperature. When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn. Sprinkle with salt and pepper. Mix until just combined (don't overwork the meat). Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf. Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour.
• Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper. Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing. Transfer the pesto to a bowl and fold in the cotija and Parmesan. Set aside.
• When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top. Tent with foil and let rest for 10 minutes.
• For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat. Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes. Drain on paper towels. Season with salt.
• To serve: Cut the meatloaf into thick slices. Top with a dollop of cilantro pesto and some crispy tortilla strips. Serve.

PESTO FILLED SPIRAL MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Cover the inside of a 13x9x2-inch baking pan with aluminum foil.
• In a mixing bowl, thoroughly combine the ground chuck, sausage, bread crumbs, beaten eggs, salt, nutmeg, and pepper.
• In a separate bowl, combine the pesto, 1 cup of the Cheddar cheese, the crumbled bacon,a nd the hard-cooked eggs.
• Place the meat mixture between 2 sheets of waxed paper and roll into a rectangular shape about 1/3 inch thick.
• Remove the top sheet of waxed paper and spread the pesto mixture all over the top of the flattened meat.
• Roll up the meat like a jelly roll, peeling back the remaining waxed paper as you go.
• Shape the ends of the roll, as needed, with your hands to form a neat cylindrical shape, entirely enclosing the pesto.
• Place the meat loaf, seam side down, in the prepared baking pan.
• Sprinkle the meat loaf with the remaining 1/2 cup Cheddar cheese.
• Bake until cooked through and browned, 1 hour.
• Pesto: Place the garlic and half of the olive oil in a food processor.
• Process until the garlic is pureed.
• Add the remaining oil, the basil, pine nuts, and Parmesan.
• Process to a smooth paste.
• The pesto should be fairly dry for the meat loaf.
• If the puree is too wet, blot it with paper towels to remove excess oil.

SWEET-GLAZED SPIRAL MEATLOAF W/HAM AND SWISS

Steps:

• In large bowl combine first 7 ingredients til very well mixed.
• Place mixture onto a sheet of foil.
• Press out to a flat, even 8"x10" rectangle.
• Top evenly with 6 slices canadian bacon to within 1/2" of edges.
• Do the same then with the swiss cheese.
• Roll up starting from long side, lifting and using the foil to help you roll it all up.
• Roll up tightly.
• Pinch ends and seam closed very well. Place seam side down onto cookie sheet, or keep on the foil (seam side down)and place onto cookie sheet, that's what I did. Easier clean up!
• Sprinkle with a little coarse ground pepper.
• Bake in 350º oven for 1 hour.
• Coat with glaze during last five minutes of baking time.
• Glaze: mix together honey mustard and dark brown sugar til syrupy.
• *Some hams can turn ground beef slightly pink. It is done in 1 hour. Just check juices to see if they are running clear.
• **"Do-ahead" Tip:This can be rolled up and refrigerated (covered)for up to 24 hours before baking.

SPIRAL MEATLOAF

Steps:

• Mix the meats, soup mix, water, oatmeal, egg, steak sauce and herbs together in a large bowl.
• Pat meat mixutre into a rectangle.
• The meat should be about 1/2 inch thick.
• Lay the baby spinach leaves over the meat, overlapping them to form a solid layer.
• Sprinkle all but 1/2 cup of cheese over the spinach.
• Carefully roll the meat up.
• This can be a little tricky, but once the first roll is made, it gets easier.
• Once rolled, pinch the ends to seal and place on a cooking sheet.
• Sprinkle remaining cheese and reserved parsley on top.
• Bake at 350 for 45-55 minutes.
• Let rest for five minutes before slicing.

PESTO MEAT LOAF

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.

RICOTTA AND PESTO MEATLOAF

Steps:

• Knead first 3 ingredients together and then mix in egg.
• Press into greased loaf pan.
• Spoon on several tablespoons of tomato sauce on top of meatloaf.
• Bake uncovered at 375 degrees for 1 hour and 10 minutes.