I know, meatloaf, not the most glamorous of dishes, but stay with me. I loved my mother's meatloaf growing up, and one of my favorite pairings with it was pesto with pasta. I'm not sure how my mother thought of the combo, but every summer she would make loads of fresh basil pesto, toss it with linguini and serve it with her tangy, hearty meatloaf that had just a hint of spice. It's a rockstar combination. Trust me. I've been making a lot of fresh pesto this summer with mounds of basil from the farmer's markets and we seem to burn through it every week with various dishes so it's almost at the point where I can make fresh basil pesto with my eyes closed. I decided some meatloaf was in order. I came across this recipe over at Pioneer Woman and while I completely adapted it, hers was my inspiration. Meatloaf is so forgiving, you can really add in any vegetables you have on hand (which is what I did) and the portions do not need to be even remotely exact.
Cajun Meatloaf
3/4 lb ground beef
1/2 onion, chopped
1/2 c chopped carrots
1 bell pepper, chopped
1/2 squash, chopped
2 cloves garlic, chopped
1/4 c milk
1 T Worcestershire
~ 3/4 c bread crumbs
T paprika
t cayenne pepper
t garlic powder
t ground nutmeg
t black pepper
salt
2 eggs, beaten
1/4 c ketchup
1 T honey
Sauté veggies, onion and garlic in a sauté pan with some olive oil for several minutes. Salt, pepper and add seasonings. Add worchestershire sauce (and a squeeze of ketchup if you like). Let this cook down for a few minutes. Remove from heat and pour in milk. Add breadcrumbs and stir, allowing it to thicken up. In a bowl, mix together ground beef and eggs and then mix in vegetable mixture. Form into the shape of a football in a roasting pan. Mix together honey and ketchup and spread half this on the meatloaf. Bake at 400 for about 40 minutes, and glaze over ketchup mixture halfway through the baking.
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