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.