Summer's Best Italian Pesto Meatloaf Recipe Is Vibrantly Delicious (8 Ingredients) High Protein Recipes Italian Recipes Beef Low Carb Recipes Dinner Gluten-free Mediterranean Diet Recipes Low Sugar Recipes

So many summer meals at my house feature basil pesto. While homemade pesto is always best, I usually keep a good-quality jarred basil pesto in my pantry at all times for recipes like this Italian pesto meatloaf. This juicy Italian-inspired meatloaf recipe is packed with flavor and a simple dinner that tastes vibrant, fresh and like a summer day.

This easy pesto meatloaf recipe utilizes another ingredient that is a secret weapon in the kitchen right now: mayonnaise. Mayo chicken recipes are all the rage right now on 30Seconds, and after discovering what a tablespoon of mayo does for burger patties, I knew mayo had to be an ingredient in this meatloaf recipe.

The ingredient list is short for this ground beef meatloaf. Here is your gluten-free shopping list for this easy low-carb dinner recipe: ground beef, Parmesan cheese (read about the health benefits of Parmesan), basil pesto (I used jarred but you could use homemade pesto), garlic powder, dry Italian-seasoned breadcrumbs (regular or gluten-free), mayonnaise, dried Italian seasoning and milk.

Serve slices of this moist meatloaf as a high-protein dinner with your favorite side dishes. I served mine with a creamy cucumber salad for a fresh, healthy and delicious dinner.

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 45 minutes (ovens vary)
Total Time: 50 minutes
Servings: 4

Ingredients

• 1 pound ground beef
• 1/3 cup Parmesan cheese, grated (divided)
• 1/2 cup dry Italian breadcrumbs
• 6.5 ounces (1 jar) basil pesto (divided)
• 1 teaspoon garlic powder
• 1 tablespoon mayonnaise
• 1 teaspoon Italian seasoning
• 1/3 cup milk (I used evaporated milk)

Here's how to make it: 

1. Put the ground beef, half of the Parmesan cheese, 2 tablespoons of the pesto, the garlic powder, breadcrumbs, mayonnaise, Italian seasoning and milk into a mixing bowl. Season with salt and black pepper. (I used about 1 teaspoon of salt and 1/2 teaspoon of black pepper, but adjust to your tastes. For a gluten-free dinner, use gluten-free Italian breadcrumbs.)
2. Use your clean hands or a large mixing spoon to combine. Do not overmix.
3. Put the mixture into a loaf pan or baking dish and loosely shape into a loaf. (Do not compact the meat too much or you will have a dense meatloaf.)
4. Bake in a preheated 350-degree F oven for about 30 to 35 minutes. Top with the remaining Parmesan cheese and pesto.
5. Put the meatloaf back into the oven and continue to bake until cooked through, about 10 minutes more. The meatloaf is cooked through at 160 degrees F internal temperature on a food thermometer.
6. Let the meatloaf rest a few minutes before slicing and serving. Garnish with fresh basil and more Parmesan cheese, if desired. Store the meatloaf in an airtight container in the fridge. Reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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