"Blandness and dryness are perhaps the two biggest risks with meatloaf, making pesto a perfect secret ingredient for this comfort food classic. And while you might think of it as an American dish, this Italian ingredient actually fits better than you might think, as the history of meatloaf actually dates back to Ancient Rome. The recipe has changed quite a bit - traditionally, meatloaf was more of a recipe for using up offal and scraps of meat."
"To take the reins more fully, you can try making a fresh batch of basil pesto at home. With a food processor, it only takes a few minutes, and the flavor of fresh pesto far outperforms anything that you buy in a jar. Preparing it at home is also an invitation to get creative with your recipe - perhaps trading the basil for another flavor - and play with some interesting combinations."
Pesto brings fat and aromatics that help keep meatloaf moist and add savory herb flavor. Olive oil in pesto combats dryness while basil infuses each bite. Meatloaf’s history traces to Ancient Rome, where recipes used wine-soaked bread, spices, and pine nuts—ingredients that echo pesto’s components. Pesto can be stirred directly from a store-bought jar into the meat mixture or made fresh in minutes with a food processor for brighter flavor. Homemade pesto also invites variations, such as swapping basil for sun-dried tomatoes or other ingredients, to customize flavor and texture in meatloaf.
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