I’m a lover of pesto, but you add in sundried tomato and you have a pretty spectacular pesto in my opinion. I usually make a spinach pestobut I think my new favorite is this sundried tomato pesto. The tomatoes add a slight sweetness to the pesto. Yum! Now let’s talk meatloaf. I have to admit I have bad memories of meatloaf from my childhood. I was never a meatloaf fan or a fan of red meat. You see back in 7th grade I had a horrible encounter with food poisoning after eating a hamburger and after that I swore meat off. And let’s put it this way, it’s been a very long time since I’ve eaten red meat. My husband is a huge lover of meat so when I adapted the paleo lifestyle he questioned, well are you going to eat meat? I immediately said no, but after a lot of chicken and fish I started to reconsider. Especially after hearing podcast after podcast from some of my favorite Paleo people about the benefits of eating grassfed meat. With that being said, I decided to give this meat thing another try…..but in small doses of course. So here is one of my first attempt at eating meat again. I can’t say I’m full on board yet, but I can tell you this recipe made me have a whole new look on meatloaf. The bacon wrapped around the meatloaf adds a lot of flavor to the meat and wraps in all the juices. Pretty fabulous I have to say! And that little side dish on the side….I’ll be sharing with you soon….I promise! It could be a great addition to your upcoming Thanksgiving dish so come back soon to see that recipe.
See you back soon!
Sundried Tomato Pesto Bacon Wrapped Meatloaf Rounds
1/2 cup sundried tomato pesto, plus 1/4 cup for tops (see recipe below)
1 tablespoon chopped oregano
1 tablespoon chopped basil
1/2 tablespoon fresh thyme
1 teaspoon sea salt
1/4 cup yellow onion, diced
2 cloves garlic, minced
1/2 pound fresh grass-fed beef
1/8 teaspoon freshly ground black pepper
1/4 cup blanched almond flour
1 large egg
1/2 pound fresh ground veal
4 slices bacon
Sundried Tomato Pesto
3 cloves garlic
1/2 cup sun dried tomatoes (in oil if you can, rehydrate per instructions if dried)
1/2 cup fresh spinach
1/2 cup fresh basil (a small bunch)
1 tablespoon tomato paste
1/2 cup extra virgin olive oil
salt and pepper to taste
Add the garlic, sun dried tomatoes, tomato paste and herbs to your food processor and blend. Stream in the olive oil until the pesto comes together. Add salt and pepper to taste.
Preheat oven to 375 degrees.
In a large mixing bowl, add veal, beef, almond flour, pesto, herbs, salt, pepper, onion,and garlic. In a small separate bowl, whisk in the egg and add it to meat mixture. With your hands or a spoon, combine the mixture until well incorporated.
Form mixture into 4 equal rounds and place on a parchment lined baking sheet. Wrap bacon strips around each meatloaf round. Top each round with additional sundried tomato pesto.
Bake for 40 to 45 minutes or until the meatloaf is cooked to desired doneness.
Makes 4 rounds