Roasted Bell Pepper & Kale Pesto Meatloaf Medallions

photo by scott haydon

Today I don't have anything to say.

We ate this meal a couple of nights ago and it was amazing. Scott and I loved it. It was a good night with good food and my favorite boy and a couple of How I Met Your Mother episodes. Tomorrow night we will be making our own pizza from scratch for the latest Food Matters Project recipe. Our last pizza. We officially start our Summer of Paleo on Monday. I'm excited to see what kind of creativity and health benefit we get out of the dietary and lifestyle changes we make. I hope you enjoy this recipe as much as we did!

(This meal is Paleo-allowable.)



This recipe was adapted from this really good recipe.

Pesto
1/2 bunch kale, stems removed
2 cloves garlic, mashed
1/2 cup almonds
1 jar roasted bell peppers with a couple spoonfuls of the liquid
1/4 cup olive oil
salt & pepper

Combine kale, garlic, nuts and bell pepper in food processor.
Slowly add the oil.
Season to taste with salt and pepper. Set aside.

Meatloaf Medallions
1/2 cup pesto
1 shallot, diced
1 pound lean beef
3/4 pound italian sausage
1 egg
*strips of bacon

Combine pesto, shallot, beef, sausage.
Stir egg in separate container with fork and then combine with meat mixture.
Form six equal rounds and wrap edges with bacon. *we used 1/2 a piece of bacon per medallion
Top with additional pesto and bake for 45 to 50 minutes in a 375 degree oven.

Serve with veggies! We ate these delicious meat medallions with roasted asparagus and carrots!