Pesto Filled Spiral Meatloaf

Total Time
2hrs
Prep 1 hr
Cook 1 hr

This meatloaf is much better the second day. Makes a great sandwich with rye bread and ketchup. I have made this meatloaf at least 20 times and always to rave reviews!

Ingredients Nutrition

Directions

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

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