Italian, Pesto Stuffed, Meatloaf

What You’ll Need:

For The Meatloaf

½ Sweet Onion, Finely Diced

2 Carrots, Finely Diced

2 Stalks Celery, Finely Diced

1 Lbs 80/20 Ground Beef

½ Lbs Ground Pork

½ Lbs Italian Sausage

1 Cup Panko Bread Crumb

2 Large Eggs

3 Tbsp Grated Parmesan

2 Tbsp Fresh Parsley, Chopped

2 Tbsp Fresh Sage, Chopped

2 Tbsp Fresh Rosemary, Chopped

Salt and Pepper to Taste

½ Cup Italian Bread Crumb to Coat

6 Cloves Garlic

4 Sprigs Sage

4 Sprigs Rosemary

For the Pesto Filling

1 Cup Fresh Basil

1 Cup Fresh Parsley

4 Cloves Garlic

¼ Cup Toasted Pine Nuts

½ Cup Olive Oil

Pine of Kosher Salt

What You’ll Do:

1. Over medium heat, saute the onion, carrot and celery in a bit of olive oil until fragrant and very soft (about 10 minutes). Set aside and let cool.
2. Mix the meat, panko, egg, parmesan, herbs and veggie mixture along with the salt and pepper. (Be sure to mix well with your hands to fully incorporate).
3. Lay mixture onto a parchment paper and spread evenly until about 1-1/2” thick.
4. Blend all the ingredients for the pesto together and layer on top of the meat mixture.
5. Using the parchment, roll the loaf onto itself away from you and continue rolling until a log forms… keep the seam side down.
6. Cover and refrigerate for at least 30 minutes.
7. Once rested, preheat oven or smoker to 375.
8. Sprinkle Italian bread crumb over the loaf then arrange sage, rosemary and garlic around the meatloaf and bake for 40-45 minutes or until golden brown.
9. Remove from oven, slice 2” thick and serve with pasta or your favorite salad.
10. Enjoy!!