Servings: 1
Meatloaf and tomatoes
·
1½ lbs ground beef, or ground turkey
·
1 large egg
·
1½ tsp salt
·
1½ tbsp unsalted Italian seasoning
·
4 (1 lb) small tomatoes (about 4 oz/ 120 g
each), cut in half
·
1 tbsp olive oil
Pesto mayonnaise
·
¾ cup mayonnaise
·
1½ tbsp green pesto
Serving suggestion
·
2 oz. (1 cup) leafy greens
·
1 tbsp olive oil (optional)
Instructions:
Meatloaf and tomatoes
—
Preheat oven to 350°F (177°C). Cover a baking
sheet with parchment paper.
—
In a large bowl, mix together the ground beef,
egg, and seasonings.
—
Form the meat mixture into a loaf, about 9 x
5" (23 x 12 cm), and place in the middle of the parchment paper. Drizzle
with olive oil and sprinkle with some extra Italian seasoning. Bake in the oven
for 20 minutes.
—
Season the tomatoes with salt and pepper, and
place them around the meatloaf, cut side up. Bake for an additional 15-20
minutes, or until the meatloaf reaches an internal temperature of 160°F (72°C).
—
Cool for about 10 minutes before slicing. Serve
the meatloaf with a dollop of pesto mayonnaise, leafy greens drizzled with
olive oil and a couple of baked tomato halves.
—
Pesto mayonnaise
—
Combine the mayonnaise and pesto, in a small
bowl. Taste, and season with salt and pepper if needed.
Tip
Do you love cheese? Make a trench in the center of the
unbaked meatloaf and fill it with mozzarella cheese. Smooth the meat up, around
and over the cheese. Drizzle with olive oil and sprinkle with some extra
Italian seasoning before putting it in the oven. Top with some fresh basil
leafs when serving for extra flavor.
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