When Mooney Farms contacted me asking if I would be interested in trying out some of their Sun Dried Tomato products, I said, “Yes. Yes!” Shortly after, a goodie box arrived chock full of tantalizing jars and packets. I’m inspired. Stay tuned for more recipes, but today I made Meatloaf with their Sun Dried Tomato Pesto.
Family owned in Chico, CA, Mooney Farms produces high quality sun-dried tomatoes and uses premium 100% pure olive oil. I can definitely vouch for the rich flavor.
Today, I made a recipe that was attached to the top of the jar of the Sun-Dried Tomato Pesto. Man, was it delicious. I don’t normally make meatloaf. My husband doesn’t really eat meat and my kids woud be scared of it in this form. Since they’re not interested, if I’m not careful, I’m going to sit here and eat all 3 lbs of it myself this afternoon. Seriously. It’s that good. If your family likes meatloaf, this is going to be a winner. There is melted Mozzarella on top, no less!
If your market doesn’t carry their products, you can purchase them directly from the Mooney Farms Wesbite.
- 2½ lbs lean ground beef
- 1 lb pork sausage (I used Sweet Italian Sausage)
- 2½ cloves garlic minced
- 2 large carrots, chopped finely
- 1 tsp basil
- 1 tsp oregano
- ¼ tsp salt
- pepper, to taste
- 2½ cups bread crumbs
- 3 eggs
- ½ cup tomato ketchup
- ½ cup red wine
- 4 oz Bella Sun Luci Sun Dried Tomato Pesto
- ¾ lb Mozzarella cheese
- Combine all ingredients, except cheese, in a large bowl. Then place meatloaf in a pan. Bake for 70 minutes at 375˚F. Remove from oven and top with Mozzarella cheese. Return to oven for 5-10 minutes or unti cheese is melted. Garnish with additional pesto, if desired.