Italian Meatloaf


Preparation info

  • Makes


    • Difficulty


Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Ground (minced) beef chuck, ¾ lb (375 g)
  • Ground (minced) pork, ¾ lb (375 g)
  • Basil Pesto or purchased pesto, ½ cup (4 fl oz/125 ml),
  • Fine fresh bread crumbs, 1 cup (2 oz/60 g) (see tip)
  • Oil-packed sun-dried tomatoes, cup (4 oz/125 g) chopped
  • Egg, 1
  • Salt


    • Mix the meatloaf

      Preheat the oven to 350°F(180°C). Have ready an 11-by-7-inch (28-by-18-cm) shallow baking dish. In a large bowl, combine the beef, pork, pesto, bread crumbs, sun-dried tomatoes, egg, and ½ teaspoon salt. Mix gently with your hands. Form the mixture into a rough 9-by-5-inch (23-by-13-cm) loaf in the center of the baking dish, then smooth the top.

    • Bake the meatloaf

      Bake until the loaf is firm, the top is richly browned, and an instant-read thermometer inserted into the center registers 160°F(71°C). Let the loaf stand in the pan for 5–10 minutes before slicing. Serve warm.