Sun Dried Tomato Pesto Meatloaf


Chef notes: A few possible adjustments for you to consider, since YOU'RE the chef...and, by the way, I never met a meatloaf I didn't like:

I sometimes use ground turkey and chicken sausage, instead of beef and pork, for the low fat factor. I often chop an onion and throw it in. I always put the ketchup on top before baking, not mixed in. Finally, 70 minutes may be too long. Check it after 55-60 minutes. If opaque/cream-colored protein has risen to the surface, and the edges of the meatloaf have begun to pull away from the sides of the pan, it's ready, especially if you let it rest for 10 minutes outside the oven before serving. - Chef Richard Hirshen

Total Cook Time: 45 minutes

Serves: 7

Print Recipe

Bella Product Used:

Sun Dried Tomato Pesto Sauce with Whole Pine Nuts 8.5 oz

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  • 2½ lbs lean ground beef
  • 1 lb pork sausage (I used Sweet Italian Sausage)
  • ½ yellow onion, chopped finely
  • 2½ cloves garlic minced
  • 2 large carrots, chopped finely or shredded
  • ¼ cup fresh basil, chopped
  • 1 tsp oregano
  • 2½ cups bread crumbs
  • 3 eggs
  • ½ cup tomato ketchup
  • ½ cup white wine
  • 4 oz Bella Sun Luci Sun Dried Tomato Pesto
  • ¾ lb Mozzarella cheese
  • ¼ tsp salt
  • pepper, to taste


  • Combine all ingredients, except cheese, in a large bowl.
  • Then place meatloaf in a pan. Bake for 70 minutes at 375˚F.
  • Remove from oven and top with Mozzarella cheese. Return to oven for 5-10 minutes or unti cheese is melted.
  • Garnish with additional pesto, if desired.

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