Pesto Meatloaf

What’s more stick-to-your-ribs-comfort-fall-food than meatloaf?  It’s one of those meals that I actually really love but never make…until now.

I kind of combined 2 recipes (this one and this one) to create one ultimate meatloaf!

Pesto Meatloaf served w/ mashed sweet potatoes and broccoli slaw & mushrooms.


  • 2 tsp olive oil
  • 1/2 onion, diced
  • 1T garlic
  • 1lb ground beef
  • 1/4 cup pesto (I used my vitamix pesto recipe)
  • ½ cup sundried tomatoes (I meant to include these but forgot in this photo…)
  • 2 T parmesan
  • 1/2 tsp salt
  • 1/4 cup almond flour
  • 1 egg
  • 1/4 cup marinara
  • 2 tsp balsamic


  1. Preheat oven to 350*
  2. Sauté onion until it starts to brown.
  3. Add garlic, lower the heat and sauté for a couple more minutes.
  4. Combine your meat, sautéed onion/garlic, pesto, sundried tomatoes, parmesan, salt, almond flour, and egg.  Best to use your hands!
  5. Last time I used a deep glass pyrex dish, but next time, I will shape my meat mixture into a loaf-like shape and put it on a sprayed rack on top of a cookie sheet so that the fat drips off into the pan.  But either way will work.
  6. Bake for 30 min.
  7. Stir together your marinara sauce and balsamic vinegar.
  8. Brush – or spoon – it on top of your meatloaf when the first 30 min are up.
  9. Continue to bake for another 30 min and brush on some more of that yummy marinara/balsamic sauce on top a few more times.
  10. Slice that bad boy up and enjoy!

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