PESTO MEATLOAF

FOR THE PESTO MIXTURE:
2 garlic cloves
1/3 cup olive or vegetable oil
1 cup fresh basil leaves
3/4 cup cooked long grain rice
1/4 cup chopped walnuts
1/4 cup shredded sharp Cheddar cheese
1/4 teaspoon salt
FOR THE MEATLOAF:
1/2 cup quick-cooking oats
1/2 cup finely chopped green onions
1 egg, beaten
1/4 cup salsa
2 garlic cloves, minced
1/2 teaspoon salt
2 pounds ground beef

Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan.

Place the ingredients for the pesto mixture in the order given in a food processor or blender; cover and process on low speed until a paste forms.

In a bowl, combine the oats, onions, egg, salsa, garlic, and salt. Stir in the pesto mixture. Add beef and mix well. Press into prepared loaf pan.

Bake at 350 degrees F for 50-60 minutes or until no pink remains; drain off fat as necessary. Let stand in pan 10 minutes before slicing.

Servings: 8
From: Margaret Pache, Mesa, AZ
Adapted from source: Country; August/September, 1997