Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto

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Meatloaf:

2 lbs ground beef (85/15)

1 cup roasted peppers/capsicum

1 cup fresh parsley, chopped

1 small white onion, chopped

3 garlic cloves, crushed

3 slices whole wheat bread

1/2 cup milk

1 egg

1 cup gruyere cheese, grated

1 tablespoon worcestershire sauce

1 tablespoon whole grain mustard

Sea salt and black pepper

Preheat oven to 400 F

Tear whole wheat bread into small pieces, place in a bowl and soak with 1/2 cup milk. Squeeze excess milk out of the bread. Combine all the ingredients in a large bowl. Stir well to fully combine. Season with sea salt and black pepper.

Mold the meatloaf on a greased baking sheet. Bake for 1 hour to 1 1/2 or until it's cooked, golden brown, and crispy on top. Remove from the oven and let rest for 10 minutes. Serve warm with Sweet Pepper, Almonds, and Parsley Pesto.

Sweet Pepper and Parsley Pesto:

2 cups packed roasted sweet peppers

1/4 cup  tightly packed fresh parsley, chopped

2 cloves garlic

2/3 cup extra virgin olive oil

1/4 cup whole raw almonds

Sea salt and black pepper

Coarsely chop parsley, garlic, and almonds in a food processor. Add 1/2 cup of olive oil and process until smooth. Season with sea salt and black pepper. Add the rest of the olive oil and process until smooth.  Add extra olive oil if you prefer a thinner consistency.

Transfer to a serving bowl. Drizzle extra virgin olive oil on top and either spoon on meatloaf or serve on side.

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