Pesto Filled Spiral Meatloaf

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Cover the inside of a 13x9x2-inch baking pan with aluminum foil.

3. 3

   In a mixing bowl, thoroughly combine the ground chuck, sausage, bread crumbs, beaten eggs, salt, nutmeg, and pepper.

4. 4

   In a separate bowl, combine the pesto, 1 cup of the Cheddar cheese, the crumbled bacon,a nd the hard-cooked eggs.

5. 5

   Place the meat mixture between 2 sheets of waxed paper and roll into a rectangular shape about 1/3 inch thick.

6. 6

   Remove the top sheet of waxed paper and spread the pesto mixture all over the top of the flattened meat.

7. 7

   Roll up the meat like a jelly roll, peeling back the remaining waxed paper as you go.

8. 8

   Shape the ends of the roll, as needed, with your hands to form a neat cylindrical shape, entirely enclosing the pesto.

9. 9

   Place the meat loaf, seam side down, in the prepared baking pan.

10. 10

    Sprinkle the meat loaf with the remaining 1/2 cup Cheddar cheese.

11. 11

    Bake until cooked through and browned, 1 hour.

12. 12

    Pesto: Place the garlic and half of the olive oil in a food processor.

13. 13

    Process until the garlic is pureed.

14. 14

    Add the remaining oil, the basil, pine nuts, and Parmesan.

15. 15

    Process to a smooth paste.

16. 16

    The pesto should be fairly dry for the meat loaf.

17. 17

    If the puree is too wet, blot it with paper towels to remove excess oil.

* Per serving · 4 servings · Values may vary.