Pesto Meatloaf

Recipe By :Margaret Pache, Mesa, AZ
Serving Size : 8

PESTO
2 cloves garlic
1/3 cup olive oil
1 cup fresh basil leaves
3/4 cup cooked long-grain white rice
1/4 cup chopped walnuts
1/4 cup shredded sharp cheddar cheese
1/4 teaspoon salt
MEATLOAF
1/2 cup quick-cooking oats
1/2 cup finely chopped green onions
1 egg -- beaten
1/4 cup salsa
2 cloves garlic -- minced
1/2 teaspoon salt
2 pounds lean ground beef

Place the pesto ingredients in the order listed in a food processor or
blender; cover and process on low until a paste forms.

In a bowl, combine the first 6 meatloaf ingredients; add the pesto. Add
the beef and mix well. Press into a greased 9x5" loaf pan. Bake at 350
degrees for 50-60 minutes or until no longer pink, draining off the fat
when necessary. Let stand in the pan for 10 minutes before slicing.

Source: "The Best of Country Cooking"

Per Serving (excluding unknown items): 472 Calories; 37g Fat (71.0%
calories from fat); 24g Protein; 10g Carbohydrate; 1g Dietary Fiber; 115mg
Cholesterol; 346mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 5 1/2 Fat.

NOTES : This is one of my favorite meatloaf recipes. The salsa gives it
just the right amount of tang, and if you grow basil, the pesto is a tasty
way to use it.


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