Quick meat loaf gets some added zip with touch of pesto

2013-05-01T00:00:00Z Quick meat loaf gets some added zip with touch of pestoLinda Gassenheimer Mcclatchy-tribune News Service Arizona Daily Star

Pesto Meat Loaf is an updated version of one of America's best-loved foods. This meat loaf takes only 15 minutes to bake. The secret is to bake it on a baking sheet, which allows hot air to circulate all around the meat.

While the meat loaf is cooking, you can whip up my tasty potatoes. I cut the potatoes into small pieces for quick cooking and use a waxy potato like a yellow or red potato. They taste creamy without the need for a lot of cream. Leave skin on for flavor, texture and color.

Serve with sliced tomatoes on the side.

Pesto Meat Loaf

Serves: 2

• Olive oil spray

• 1/2 cup frozen chopped or diced onion, defrosted

• 1/4 cup prepared reduced-fat pesto sauce

• 1/4 cup plain bread crumbs

• 3/4 pound ground white meat chicken

• 1 egg white

• Salt and freshly ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with foil, and spray with olive oil spray.

Mix onion, pesto sauce, bread crumbs, ground chicken and egg white together. Add salt and pepper to taste.

Divide in two, place on baking tray and shape into 2 loaves about 6 inches by 3 inches. Bake 15 minutes. A meat thermometer should read 165 degrees.

Per serving: 398 calories (34 percent from fat), 15.1 g fat ( .9 g saturated, 6.9 g monounsaturated), 113 mg cholesterol, 43.7 g protein, 18.0 g carbohydrates, 2.3 g fiber, 578 mg sodium.

Golden Mashed Potatoes

Serves: 2

• 3/4 pound yellow potatoes (about 2 1/2 cups cubed)

• 2 tablespoons heavy whipping cream

• 1/2 cup snipped chives.

• Salt and freshly ground black pepper

Wash potatoes (do not peel) and cut into 1-inch pieces. Place in a saucepan and cover with cold water. Cover with a lid and bring to a boil. Reduce heat to medium and simmer 15 minutes. Reserve 3 tablespoons cooking water and drain potatoes. Pass them through a potato ricer or food mill. Whisk in the reserved water, cream and chives.

If using a food processor, process only until just blended, about 5 seconds. Remove from processor to whisk in reserved water, cream and chives. Add salt and pepper to taste.

Per serving: 175 calories (30 percent from fat), 5.8 g fat ( 3.5 g saturated, 1.6 g monounsaturated), 20 mg cholesterol, 3.9 g protein, 28.0 g carbohydrates, 3.3 g fiber, 36 mg sodium.

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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