In my on-going personal challenge to bring you holiday recipes before the actual holiday, I present to you one of my favorite creations this year…Pesto Meatloaf Wreaths. They couldn’t be easier or more delicious, while also being healthy to boot! Store-bought pesto combines with super light ground turkey and bright red pimentos to bring holiday cheer to your dinner plate. I served these alongside roasted potatoes that I baked first, then kept warm with a cover of foil while the meatloaf wreaths baked. Toss up a salad or steam some veggies and you have a tasty, delicious meal that won’t make you feel so bad about that fourth piece of grandma’s fudge you snuck when no one was looking 🙂 Enjoy!
1/2 cup prepared pesto
2 egg whites
1/2 cup unseasoned bread crumbs
1 0.2-ounce jar pimentos, drained
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound 99% lean ground turkey
Grated parmesan or romano cheese, to garnish
- Preheat the oven to 350 degrees and spray a sheet pan with cooking spray.
- In a large bowl, combine the pesto, egg whites, bread crumbs, pimentos, kosher salt, and pepper. Once combined, mix in the ground turkey. I think it’s easier to mix with your clean hands to make sure everything is thoroughly combined.
- Divide the mixture into 6 even balls or patties, then form into wreath shapes. Your thumbs work wonders to form the middle. Place on the sprayed baking sheet and bake for 15-20, or until a meat thermometer registers 165 degrees.
- Add a “snowy” dusting of grated cheese before your serve and nosh!