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Tuscan Meatloaf with Pesto Topping



12 servings


Preheat oven to 350°.
Mix the ground beef, ground turkey, breadcrumbs, eggs, onion, spinach, garlic and Tuscan Bread Dipping Seasoning in a large bowl until well incorporated. Spoon into greased loaf pan.
Pulse the Pesto Pasta Seasoning a few times with the pine nuts in the bowl of a food processor. With the machine running, slowly add 2 T of water and then 2 T olive oil and process until the pesto forms a paste. You may have to scrape the sides down several times. Scrape out of processor and spoon evenly over the top of the meatloaf.
Bake at 350° for 1 to 1½ hours, or until the center reaches 150°.


Wine Suggestion: White Burgundy or Chardonnay with little or no oak.


This recipe was provided by Geneva S from Geneva