1 Tablespoon olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
1kg beef mince
3/4 cup (200g jar) sun-dried tomato pesto
2 1/2 cups fresh white breadcrumbs
1 lemon, rind finely grated
1/2 cup shredded parmesan cheese
40g butter, melted
dressed salad greens, to serve
1. Preheat oven to 200°C. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 4 minutes or until soft. Allow to cool.
3. Combine mince, pesto, 1 cup breadcrumbs, lemon rind, egg and half the onion mixture in a large bowl. Season with salt and pepper. Mix well. Spoon into loaf pan.
4. Combine remaining breadcrumbs, onion mixture, parmesan and butter in a bowl. Spoon over meatloaf. Bake for 30 minutes. Cover top loosely with foil to prevent over-browning. Cook for a further 20 to 25 minutes or until cooked through. Cool for 10 minutes in pan. Lift out onto a serving plate. Slice and serve with salad.