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–+ servings

Pesto-Swirled Italian Meatloaf with Mozzarella and Roasted Asparagus

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Rett Main Course
Kategori Italian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 1/2 pounds ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 tablespoons Italian seasoning
  • 1/2 cup basil pesto
  • 1 cup shredded mozzarella cheese
  • 1 pound asparagus spears, trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

fremgangsmåte
 

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine the ground beef, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just blended.
  • Press half the meat mixture into a loaf shape on the prepared baking sheet. Spread the pesto evenly over this layer.
  • Cover the pesto with the remaining meat mixture and seal the edges. Sprinkle the mozzarella cheese over the top.
  • Toss the asparagus with olive oil, salt, and pepper on the same baking sheet around the meatloaf.
  • Bake for 45 minutes until the meatloaf reaches 160 degrees internally and the asparagus is tender. Let the meatloaf rest 5 minutes before slicing.

merknader

Spoon the pesto in small dollops before gently swirling with a knife so it stays in visible streaks rather than mixing completely into the meat. If the mozzarella browns too quickly, tent the loaf loosely with foil for the last 15 minutes. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the cheese from drying out.
Course: Main Course
Cuisine: Italian
Equipment: Large mixing bowl, Baking sheet, Loaf pan (optional)