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.
