Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto
Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto
Ingredients
Meatloaf:
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2 lbs ground beef (85/15)
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1 cup roasted peppers/capsicum
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1 cup fresh parsley, chopped
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1 small white onion, chopped
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3 garlic cloves, crushed
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3 slices whole wheat bread
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1/2 cup milk
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1 egg
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1 cup gruyere cheese, grated
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1 tablespoon worcestershire sauce
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1 tablespoon whole grain mustard
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Sea salt and black pepper
Directions
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Preheat oven to 400 F
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Tear whole wheat bread into small pieces, place in a bowl and soak with 1/2 cup milk.
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Squeeze excess milk out of the bread.
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Combine all the ingredients in a large bowl. Stir well to fully combine. Season with sea salt and black pepper.
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Mold the meatloaf on a greased baking sheet.
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Bake for 1 hour to 1 1/2 or until it’s cooked, golden brown, and crispy on top.
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Remove from the oven and let rest for 10 minutes.
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Serve warm with Sweet Pepper, Almonds, and Parsley Pesto.
Sweet Pepper and Parsley Pesto:
Ingredients
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2 cups packed roasted sweet peppers
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1/4 cup tightly packed fresh parsley, chopped
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2 cloves garlic
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2/3 cup extra virgin olive oil
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1/4 cup whole raw almonds
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Sea salt and black pepper