Add a twist to your regular old meatloaf recipe with some pesto sauce. Store Mini Pesto Meatloaves in the freezer for a quick meal. I like to prepare these and portion them out into the mini aluminum loaf pans that come with a plastic lid. I can usually get six mini meatloaves out of this recipe. If you like pesto sauce, you will like this recipe. Serve topped with mozzarella cheese.
Ingredients
1 1/2 lb. ground turkey/beef
1/4 cup panko breadcrumbs or Keto breadcrumbs
1 medium onion, chopped fine
1 large egg
1 Tbsp. salt
1 1/4 cup shredded mozzarella
2 Tbsp. fresh basil, chopped
1 small jar prepared pesto
Instructions
Preheat oven to 375 degrees. Gently combine meat, breadcrumbs, onions and egg. Add 1/2 cup cheese. Add basil and pesto. Mix until combined. Spoon into mini aluminum loaf pans. Pat the tops of the meatloaves until they are evenly distributed in the mini loaf pans.
At this point, you can, cover the meatloaves with aluminum foil and freeze them until ready to bake. Sometimes the aluminum mini meatloaf tins come with a plastic lid. If they do, you can cover the meatloaves with this plastic lid to store in the freezer. When you are ready to bake, remove the aluminum foil or plastic lid.
Bake for 15 minutes. Remove from the oven and sprinkle the meatloaves with mozzarella cheese. Bake for 5 more minutes or until the cheese is melted.
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