Turkey Pesto Meatloaf Recipe with Tomato Sauce

I have to say, out of the four recipes that I've posted tonight from the past week, this one was my favorite! I love a good meatloaf, and this was a GOOD meatloaf!

The sauce that was basted on top of the meatloaf really sealed the deal for me. I probably could have just drank that bowl full of sauce. It was such a simple mixture too - Classico tomato and basil sauce mixed with some balsamic vinegar - YUM! The meatloaf alone was delicious, but the sauce really put this recipe on another level.

When I first saw this recipe, it grabbed my attention because of the pesto. I've never heard of adding pesto to meatloaf. I know some people aren't huge pesto fans, but the flavor wasn't overwhelming by any means, and in fact blended together quite well with the ground turkey. Again, once you tasted the the flavor of the sauce and how perfectly the flavors matched the rest of the meatloaf, you don't think about much else besides how sad you will be once all of the meatloaf is gone because it is SO GOOD! :-)

I whipped up some scratch mashed potatoes to go along on the side. How can you have meatloaf without mashed potatoes? An excellent meal for the whole family!

Turkey Pesto Meatloaf Recipe with Tomato Sauce

Yield: 6 servings

2 tsp olive oil
1 onion, finely diced
1 tbsp finely minced garlic
1 1/2 lbs lean ground turkey
1/4 cup basil pesto
2 tbsp finely grated Parmesan cheese
1/2 tsp salt
3/4 cup 100% whole wheat breadcrumbs
1/4 cup low-sugar marinara sauce (I used Classico tomato and basil sauce)
2 tsp balsamic vinegar

1. Take the turkey out of the fridge and let it come to room temperature while you prep the other ingredients. Preheat oven to 350°F. Spray a roasting pan with olive oil or nonstick spray (preferably a pan with some slits to let any extra fat drip out.)
2. Heat the olive oil in a frying pan and saute the onion with medium-high heat until it's starting to slightly brown, about 7-8 minutes. Add the garlic, lower heat slightly, and saute about 2 minutes more.
3. Using a bowl that's large enough to get both hands into it, combine the ground turkey, sauteed onion and garlic, pesto, Parmesan cheese, salt, and whole wheat breadcrumbs. Use clean hands to mix the ingredients, just until they are combined.
4. Form the mixture into a loaf shape and place on the roasting pan.
5. Bake meatloaf for 40 minutes. While it bakes, stir together the marinara sauce and balsamic vinegar and after 40 minutes use a pastry brush to brush it onto the meatloaf, until it's completely covered with sauce. Continue to bake, brushing with more sauce a few more times if you have some left, until a meat thermometer shows a temperature of 160°F. I cooked my meatloaf for a total time of one hour and twenty minutes before it got to that temperature. Serve hot.