Introduction
Pesto-Stuffed Meatloaf combines juicy, seasoned beef with a rich, herbaceous pesto and melty cheese filling. Cooking it on the Arteflame grill adds a delicious smoky char to the exterior while keeping the inside moist and flavorful. This unique twist on classic meatloaf is perfect for pesto lovers and anyone seeking bold Italian-inspired flavors.
Ingredients
For the Meatloaf:
- 2 lbs ground beef (or a mix of beef and pork)
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 large eggs
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
For the Pesto Filling:
- 1/2 cup basil pesto (homemade or store-bought)
- 1 cup shredded mozzarella cheese
For the Glaze:
- 1/2 cup marinara sauce
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
Instructions
Step 1: Prepare the Glaze
In a small bowl, mix together the marinara sauce, balsamic vinegar, and tomato paste. Set aside.
Step 2: Mix the Meatloaf Ingredients
In a large bowl, combine ground beef, breadcrumbs, Parmesan, milk, diced onion, garlic, parsley, eggs, Italian seasoning, salt, and black pepper. Mix until just combined. Avoid overmixing for a tender texture.
Step 3: Shape and Stuff the Meatloaf
On a piece of heavy-duty foil, press the meat mixture into a rectangle. Spread the pesto over the center, leaving a small border. Sprinkle mozzarella cheese on top of the pesto. Carefully roll up the meat mixture around the filling and seal the edges, forming a loaf. Fold up the edges of the foil, leaving the top open for a nice char.
Step 4: Fire Up the Arteflame Grill
Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Preheat for about 20 minutes until the center grate is hot, and the surrounding cooktop is at medium heat.
Step 5: Grill the Meatloaf
Place the foil-wrapped meatloaf on the flat cooktop. Sear the sides for 3-5 minutes each. Move the meatloaf to a cooler part of the grill to cook for about 45-55 minutes, until the internal temperature reaches 160°F (71°C).
Step 6: Apply the Marinara Glaze
In the last 10 minutes of grilling, brush the marinara glaze over the meatloaf, allowing it to caramelize.
Step 7: Serve
Let the meatloaf rest for 10 minutes before slicing. Serve with extra pesto or marinara on the side, garnished with fresh basil or parsley.
Tips
- Firm Rolling: Ensure the edges are sealed to keep the filling from leaking.
- Cheese Choices: Swap mozzarella for provolone or fontina for a different cheese flavor.
- Leftovers: This meatloaf is delicious in sandwiches with extra pesto spread.
Variations
- Sun-Dried Tomato Pesto Meatloaf: Use sun-dried tomato pesto for a different flavor profile.
- Spinach-Stuffed Meatloaf: Add a layer of fresh spinach on top of the pesto for extra greens.
- Cheesy Italian Meatloaf: Top the meatloaf with extra cheese during the last 5 minutes of grilling.
- Spicy Pesto Meatloaf: Add red pepper flakes to the meat mixture for a spicy twist.
- Turkey Pesto Meatloaf: Use ground turkey instead of beef for a lighter option.
Best Pairings
- Side Dishes: Serve with garlic mashed potatoes, roasted vegetables, or a Caesar salad.
- Drinks: Pair with a Chianti or a sparkling lemon water.
Conclusion
Grilled Pesto-Stuffed Meatloaf on the Arteflame grill offers a delicious Italian-inspired twist on a classic meatloaf. With a cheesy pesto filling and caramelized glaze, it’s a crowd-pleaser for any meal.
