Meatloaf With Sundried Pesto Rice



The immortalized classic meatloaf  dish, hands down, has proven to be one of the most popular dishes over the centuries that it has been served in a great number of dining banquets all over the world since the 5th century. It is a traditional German, Belgian and Dutch dish, and is a cousin to the Italian meatball.

Usually made of ground beef with a classic combination of lamb or pork, I personally think that this dish is best when it’s baked or smoked as opposed to steamed. I just adore the juicy, tasty and engaging taste of this dish. The play of flavors just work in perfect coherence. You wanna  bite on it like there’s no tomorrow.

Anyway, here’s how you do it. You will need:

1/2  kilo ground beef

1 small bottle pickle relish, drained

1/2 cup cheddar cheese, grated

1 pack cream of mushroom soup (powdered)

1 egg, slightly beaten

1 large onion, roughly minced

1 red bell pepper, minced

2 sliced white bread (tasty), cut into small pcs

1/4 cup raisins

1 cup chopped sweet ham

3/4 cup black olives, chopped

salt and pepper to taste

1.. Preheat oven to 350c. Mix all ingredients.

2. Place the mixture in a 9×4 rectangular baking pan. Cover with aluminum foil and bake for 45 minutes.

3. Serve with VELOUTE sauce.


             1 1/2 cups beef or chicken stock

            2 tablespoons unsalted butter

            3 tbsp flour

            Salt & Pepper, to taste

In a saucepan, raise heat to medium. Melt butter then add flour to it to form a roux. Stir in stock until thickened. Season with salt and pepper.

For the sundried pesto rice, you will need:

4 cups overnight rice

4 tbsps sundried pesto sauce

1. Heat pan. Pour sauce. Mix in rice. Serve hot.


One response »

  1. Hi Carol. I tried this recipe last weekend and it tasted great!!! The combination of the meatloaf, veloute souce, and pesto rice is unbeatable. Thanks!

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