Pesto meatloaf is an updated version of one of America’s best-loved foods. This meatloaf takes only 15 minutes to bake. The secret is to bake it on a baking sheet, which allows hot air to circulate all around the meat.
While the meatloaf is cooking, you can whip up my tasty potatoes. I cut the potatoes into small pieces for quick cooking and use a waxy potato like a yellow or red potato. They taste creamy without a lot of cream. Leave skin on for flavor, texture and color. Serve with sliced tomatoes.
Wine suggestion: This herbal meatloaf would go well with an herbal white sauvignon blanc.
This meal contains 573 calories per serving with 33 percent of calories from fat.
• Ground turkey can be used instead of chicken.
• 4 tablespoons dried chives can be used instead of fresh.
• Heat oven to 400 degrees.
• Place potatoes on to boil.
• Make meatloaf and place in oven.
• Finish potatoes.
McClatchy-Tribune News Service
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WASH potatoes (do not peel) and cut into 1-inch pieces. Place in a saucepan and cover with cold water. Cover with a lid and bring to a boil. Reduce heat to medium and simmer 15 minutes. Reserve 3 tablespoons cooking water and drain potatoes. Pass them through a potato ricer or food mill. Whisk in the reserved water, cream and chives. If using a food processor, process only until just blended, about 5 seconds. Remove from processor to whisk in reserved water, cream and chives. Add salt and pepper to taste.
PER SERVING: 175 calories (30 percent from fat), 5.8 g fat (3.5 g saturated, 1.6 g monounsaturated), 20 mg cholesterol, 3.9 g protein, 28.0 g carbohydrates, 3.3 g fiber, 36 mg sodium.
Yield: 2 servingsPesto Meatloaf Olive oil spray 1/2 cup frozen chopped or diced onion, defrosted 1/4 cup prepared reduced-fat pesto sauce 1/4 cup plain bread crumbs 3/4 pound ground white meat chicken 1 egg white Salt and freshly ground black pepper
HEAT oven to 400 degrees. Line a baking sheet with foil and spray with olive oil spray. Mix onion, pesto sauce, bread crumbs, ground chicken and egg white together. Add salt and pepper to taste. Divide in two, place on baking tray and shape into 2 loaves about 6 inches by 3 inches. Bake 15 minutes. A meat thermometer should read 165 degrees.
PER SERVING: 398 calories (34 percent from fat), 15.1 g fat ( .9 g saturated, 6.9 g monounsaturated), 113 mg cholesterol, 43.7 g protein, 18.0 g carbohydrates, 2.3 g fiber, 578 mg sodium.
Yield: 2 servings