Italian Meat Loaf
Leftover meat loaf makes great sandwiches. Spread slices of French or Italian bread with pesto-flavored mayonnaise, and layer each sandwich with slices of meat loaf and ripe tomatoes, topped with greens.
- 3/4 lb. ground beef chuck
- 3/4 lb. ground pork
- 1/2 cup pesto
- 1 cup fine fresh bread crumbs
- 2/3 cup chopped oil-packed sun-dried tomatoes
- 1 egg
- 1/2 tsp. salt
Mix the meat loaf
Preheat an oven to 350°F.
In a large bowl, combine the beef, pork, pesto, bread crumbs, sun-dried tomatoes, egg and salt. Mix gently but thoroughly with your hands. Transfer the meat mixture to an 11-by-7-inch shallow baking dish and form into a rough 9-by-5-inch loaf, then smooth the top.
Bake the meat loaf
Bake until the meat loaf is firm, the top is richly browned and an instant-read thermometer inserted into the center registers 160°F. Let the meat loaf stand in the pan for 5 to 10 minutes before slicing. Divide the slices among dinner plates and serve warm. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).