Fall is just around the corner. Before you know it we'll be wearing jackets and boots instead of shorts and sandals. One of my favorite dishes for Fall is meatloaf. It's comfort food at its most basic. If you're not a fan of meatloaf, then you've never tried my take on Williams-Sonoma's Italian Meatloaf. Forget onions and ketchup, this meatloaf has pesto and sun dried tomatoes. I always double the recipe and make two loafs, one to cook and eat, and one to freeze for later. Once you have your ingredients you can whip this up and pop it in the oven in about 5 minutes.
Italian Meatloaf (adapted from Williams-Sonoma's Simple Suppers Cookbook)
1 lb. Lean ground beef
1/2 lb. Ground pork
4 oz. Pesto
1 cup Progresso Italian Style bread crumbs
4 oz.Oil-packed sun-dried tomatoes-chopped
1 Egg
1/2 tsp. Salt
Preheat the oven to 350 degrees
In a large bowl, combine the beef, pork, pesto, bread crumbs, sun-dried tomatoes, egg, and salt. Mix gently, but thoroughly with your hands. Form the mixture into a rough 9-by-5-inch loaf in an 11-by-7-inch shallow baking dish.
Bake the meatloaf for approximately 45 minutes, or until the internal temperature is 160 degrees. Let the loaf stand in the pan for 5-10 minutes before slicing.
I like to serve this with either a Caesar or Caprese salad.
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