Pesto meat loaf is an updated version of one of America’s best-loved foods. This meat loaf takes only 15 minutes to bake. The secret is to bake it on a baking sheet, which allows hot air to circulate all around the meat.
While the meat loaf is cooking, you can whip up my tasty potatoes. I cut the potatoes into small pieces for quick cooking and use a waxy potato like a yellow or red potato. They taste creamy without the need for a lot of cream. Leave skin on for flavor, texture and color. Serve with sliced tomatoes on the side.
Wine suggestion: This herbal meat loaf would go well with an herbal white sauvignon blanc.
This meal contains 573 calories per serving with 33 percent of calories from fat.
• If white meat chicken is not available, use ground turkey breast instead.
• The quickest way to chop chives is to snip them with a scissors.
• 4 tablespoons dried chives can be used instead of fresh.
• Heat oven to 400 degrees.
• Place potatoes on to boil.
• Make meat loaf and place in oven.
• Finish potatoes.
McClatchy-Tribune News Service
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