This Pesto Meatloaf reinvents a classic with vibrant basil pesto swirled inside and glazed on top. It’s incredibly moist, fragrant, and impressive enough for any night. Your new staple Pesto Meatloaf comes together easily for a comforting yet exciting meal.
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Why You’ll Love This Pesto Meatloaf
- Herby flavor burst: Pesto pockets in every slice deliver fresh basil and garlic.
- Super moist texture: Milk-soaked breadcrumbs and olive oil ensure it’s never dry.
- Beautiful presentation: Golden crust with vibrant green marbling makes it stand out.
- Versatile serving: Delicious hot, at room temperature, or in sandwiches the next day.
Ingredients & Tools
- 1 lb ground beef (85/15 lean-to-fat ratio is ideal)
- 1/2 lb ground pork
- 1 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 yellow onion, finely grated or minced
- 2 cloves garlic, minced
- 1 cup fresh basil pesto (divided)
- 2 tbsp tomato paste
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a small bowl for the glaze, and a wire rack (optional but helpful for airflow).
Notes: Using a combination of beef and pork gives you the best of both worlds—beefy depth and pork’s inherent juiciness. And don’t skip grating the onion; it practically melts into the meat as it cooks, adding sweetness without any harsh, crunchy bits.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 29 g |
| Carbs: | 11 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes (plus resting)
Before You Start: Tips & Ingredient Notes
- Don’t use lean ground beef. A little fat is your friend here—it keeps the meatloaf succulent. An 85/15 blend is perfect; anything leaner can result in a drier texture.
- Grate that onion, don’t chop it. This is a little pro-move that makes a huge difference. Grating the onion (on a box grater) creates a pulp that distributes moisture and flavor evenly, with no detectable onion pieces in the final loaf.
- Use high-quality, fresh pesto. Since pesto is the star, its quality matters. A good store-bought brand works, but if you have the time, a homemade pesto with fresh basil, good olive oil, and toasted pine nuts is absolutely transformative.
- Soak your breadcrumbs properly. Let the Panko and milk sit for a full five minutes. This creates a “panade” that acts as a primary binder and moisture-retainer, ensuring a tender, sliceable loaf.
How to Make Pesto Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the Panko breadcrumbs and milk. Stir this together and then just let it sit for about 5 minutes. You’ll notice it turns into a thick, paste-like mixture—this is your “panade,” and it’s the secret to a moist meatloaf. While that rests, you can grate your onion and mince the garlic.
Step 2: To the bowl with the soaked breadcrumbs, add the ground beef, ground pork, beaten egg, grated Parmesan, grated onion, minced garlic, salt, and pepper. Now, here’s the important part: reserve about 1/4 cup of the pesto for the glaze later, and add the remaining 3/4 cup to the meat mixture. Use your hands to mix everything together. You want it to be just combined—overmixing will make the meatloaf tough. The mixture will be soft and fragrant from all that basil and garlic.
Step 3: Transfer about two-thirds of the meat mixture into your greased loaf pan. Press it down to create an even layer. Now, take a spoon and create a shallow trench down the center of the meat. Spoon the remaining 1/4 cup of pesto (the one you set aside for the interior) into this trench. This is how you get that beautiful pesto swirl in the middle of every slice!
Step 4: Gently top the pesto-filled trench with the remaining one-third of the meat mixture. Press it down lightly to seal the edges and create a nice, domed top. You don’t want any pesto peeking out the sides, or it might burn. The goal is a neat, compact loaf ready for its glaze.
Step 5: In a small bowl, mix the 2 tablespoons of tomato paste with the 1/4 cup of pesto you reserved earlier. This creates a deeply flavorful, slightly tangy glaze. Use a spoon or a pastry brush to spread this mixture evenly over the entire top surface of the meatloaf. It should look glossy and inviting.
Step 6: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is a rich, golden brown and the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center of the meat portion (avoiding the pesto swirl).
Step 7: Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 15 minutes. This is non-negotiable! Resting allows the juices to redistribute, so when you go to slice it, it holds its shape beautifully instead of crumbling. After resting, carefully run a knife around the edges and transfer it to a cutting board to slice.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap cooled slices individually and freeze for up to 3 months.
- Reviving: Reheat slices in a skillet with a little oil to crisp the exterior without drying.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up all the savory juices from the meatloaf.
- Garlic Roasted Broccoli — The crispy, charred edges of the broccoli provide a fantastic textural contrast and a healthy green component.
- Buttery Mashed Potatoes — A classic for a reason; the fluffy potatoes are the perfect, comforting partner for each flavorful slice.
Drinks
- A Light-Bodied Red Wine — Like a Chianti or Pinot Noir, which has enough acidity to cut through the richness without overpowering the pesto.
- Sparkling Water with Lemon — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- A Crisp Italian Lager — The clean, effervescent quality of a lager is a fantastic counterpoint to the herby, savory flavors.
Something Sweet
- Lemon Ricotta Cake — The bright, zesty lemon and creamy ricotta offer a light and delightful finish after the hearty main course.
- Dark Chocolate Affogato — A scoop of vanilla gelato drowned in a shot of hot espresso and shaved dark chocolate feels sophisticated and simple.
- Almond Biscotti — Crunchy, not-too-sweet cookies that are perfect for dipping into a final cup of coffee or Vin Santo.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too much, the proteins tighten and can create a dense, rubbery texture. Mix just until everything is incorporated—a few stray streaks are fine.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you do, all the lovely juices will run out onto the cutting board, leaving you with a drier loaf. Patience is key.
- Mistake: Not using a thermometer. Guessing doneness is a recipe for either undercooked meat or a dry, overdone brick. An instant-read thermometer is the only way to guarantee perfect results every single time.
- Mistake: Packing the meatloaf too tightly. When you press the meat into the pan, be gentle. A light hand helps maintain a tender, open crumb instead of a dense, heavy brick.
Expert Tips
- Tip: Use cold meat. Make sure your ground meat is cold straight from the fridge when you mix it. This helps keep the fat from smearing and melting prematurely, which ensures a more tender final texture.
- Tip: Line your pan with parchment. For super easy removal, create a sling by placing a strip of parchment paper across the length of the pan, letting the ends hang over. Once cooked and rested, you can just lift the whole loaf out.
- Tip: Add a pan of water to the oven. Placing a shallow baking dish with hot water on the rack below the meatloaf creates a steamy environment that can help prevent the top from cracking.
- Tip: Make a double batch of pesto. If you’re making pesto from scratch, make extra. It freezes beautifully in an ice cube tray, so you’ll always have pesto on hand for a quick weeknight version of this recipe.
FAQs
Can I make this Pesto Meatloaf with just ground beef?
Absolutely! Using all beef will work just fine. The pork does add a layer of juiciness and a slightly different flavor profile, but an all-beef version will still be delicious. I’d recommend sticking with the 85/15 fat ratio to ensure it doesn’t dry out. You might find the flavor is a bit more straightforwardly “beefy,” which is still a wonderful thing.
Can I prepare the meatloaf ahead of time?
Yes, this is a great make-ahead meal. You can assemble the entire meatloaf in the pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before baking to take the chill off, and you may need to add a few extra minutes to the cooking time.
What’s the best way to store and reheat leftovers?
Leftovers will keep beautifully in an airtight container in the fridge for 3-4 days. For reheating, I strongly recommend slices warmed gently in a skillet with a tiny bit of oil over medium-low heat. This helps re-crisp the exterior without drying out the inside. The microwave can make it a bit soggy.
Can I freeze a cooked meatloaf?
You sure can. Let the cooked and cooled meatloaf slice completely. Wrap the slices individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 3 months. Thaw in the fridge overnight and reheat using the skillet method mentioned above for best results.
My pesto turned the meat mixture a bit green. Is that normal?
Haha, yes, completely normal! Don’t be alarmed. When you mix the vibrant green pesto thoroughly into the ground meat, it can tint the whole mixture a faint greenish-gray color. This is totally fine and won’t affect the taste. Once it’s baked and you slice into it, you’ll see the beautiful contrast of the brown meat and the bright green pesto swirl.
Pesto Meatloaf
Make the ultimate Pesto Meatloaf with a moist texture and vibrant pesto swirl. This easy recipe is perfect for a flavorful weeknight dinner. Get the recipe now!
Ingredients
For the meatloaf:
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1 lb ground beef (85/15 lean-to-fat ratio is ideal)
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1/2 lb ground pork
-
1 cup Panko breadcrumbs
-
1/2 cup whole milk
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1 large egg (lightly beaten)
-
1/2 cup grated Parmesan cheese
-
1/2 yellow onion (finely grated or minced)
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2 cloves garlic (minced)
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1 cup fresh basil pesto (divided)
-
2 tbsp tomato paste
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1 tsp kosher salt
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1/2 tsp freshly ground black pepper
Instructions
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Preheat oven to 375°F (190°C). In a large bowl, stir Panko and milk; let sit 5 minutes to form a panade. Grate onion and mince garlic.01
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Add ground beef, ground pork, beaten egg, grated Parmesan, grated onion, minced garlic, salt, and pepper. Reserve 1/2 cup pesto total (1/4 cup for the center, 1/4 cup for glaze). Mix the remaining pesto into the meat just until combined—do not overwork.02
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Grease a loaf pan. Press about two-thirds of the meat mixture into the pan in an even layer. Use a spoon to make a shallow trench along the center.03
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Spoon 1/4 cup reserved pesto into the trench for a swirl. Cover with the remaining meat mixture, sealing edges and shaping a slight dome.04
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Make the glaze: In a small bowl, mix 2 tbsp tomato paste with the remaining 1/4 cup reserved pesto until smooth.05
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Spread the pesto–tomato glaze evenly over the top of the loaf.06
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Bake 50–60 minutes, until the top is golden-brown and an instant-read thermometer in the center (meat portion) reads 160°F (71°C).07
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Rest in the pan on a rack for 15 minutes. Run a knife around edges, transfer to a board, slice, and serve.08
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