Arugula Pesto Meatloaf

Spring brings some weird weather that confuses me when I'm meal planning.  Some days are rainy and cooler and then the next day it can be sixty and beautiful.  These are the last few days that I try to cram the last of my comfort food recipes into the meal plan.  This is one of those dishes that I really wanted to try to get in before it got too warm for meatloaf.  While I love meatloaf, it is just too heavy for the summer months when it is warm and humid.

Arugula Pesto Meatloaf
slightly adapted from Everyday with Rachel Ray
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

2 cups arugula

1 cup olive oil

1/2 cup pine nuts

1/2 cup parmesan

1/2 cup shredded provolone cheese

 

Directions

1) Preheat to 400 degrees . Line a baking sheet with foil; coat with cooking spray.

2) Using a food processor, pulse 2 cups arugula, 1 cup olive oil, 1/2 cup each pine nuts and parmesan, and pinch salt.

3) Combine the breadcrumbs, meatloaf mix, ricotta, garlic, egg, salt and pepper. Shape into a 5-by-8-inch rectangle on the sheet.

4) Bake about 30 minutes, then remove and top with pesto and provolone and bake until thermometer reads 160 degrees, about 10-15 more minutes.  Let rest 10 minutes before serving.

The pesto makes this meatloaf lighter and delicious.  I usually stick to basil pestos, but am glad that we stepped outside the meatloaf box to try this recipe.  It really makes me want to try to make other types of pestos.  The only comment that I have for the pesto is that it seemed a little thin to me.  I think a cup of olive oil made it a little too runny.  Next time, I'll add a quarter of a cup of oil at a time to try to get a better consistancy that will better adhere to the meatloaf.  This pesto would be great on meatballs too.