Arugula Pesto Meatloaf

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Arugula Pesto Meatloaf
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • Cooking spray
  • 1/4 cup panko breadcrumbs
  • 2 pounds meatloaf mix (beef, pork and veal)
  • 1 clove garlic, grated
  • 1 egg, lightly beaten
  • Salt and pepper
  • 1/2 cup ricotta
  • 1 teaspoon crushed red pepper
  • 2 cups arugula
  • 1 cup EVOO
  • 1/2 cup walnuts
  • 1/2 cup parmesan

Preparation

Position a rack in the upper third of the oven; preheat to 400 degrees . Line a baking sheet with foil; coat with cooking spray.

Using a food processor, pulse 2 cups arugula, 1 cup EVOO, 1/2 cup each walnuts and parmesan, and pinch salt.

Combine the breadcrumbs, meatloaf mix, garlic, egg, 1 tsp. salt and 1/2 tsp. pepper. Shape into a 5-by-8-inch rectangle on the sheet.

Bake until a thermometer inserted in the center registers 160 degrees , 40 minutes. Let rest for 10 minutes before slicing.