Veal Meatloaf with Tomato Sauce and Pesto

Ingredients

• 454 g (1 lb) ground Quebec Veal
• 1 Red pepper, minced
• 1 Green pepper, minced
• 3 Green onions, minced
• 2 cloves Garlic, chopped
• 60 ml (1/4 cup) Whole wheat breadcrumbs
• 1 Onion, minced
• 15 ml (1 tbsp) Dijon mustard
• 10 ml (2 tsp) Chives, chopped
• 125 ml (1/2 cup) Cooked barley

Tomato and Pesto Sauce

• 10 ml (2 tsp) Olive oil
• 1 Onion, chopped
• 1 clove Garlic, chopped
• 250 ml (1 cup) Canned tomatoes, with their juice
• 15 ml (1 tbsp) Water
• 1 Bay leaf
• 5 ml (1 tsp) Sugar
• 1.25 ml (1/4 tsp) Salt
• 1.25 ml (1/4 tsp) Pepper
• 10 ml (2 tsp) Pesto

Preparation

1. Preheat oven to 175°C (350°F).
2. In a bowl, mix all the ingredients for the meatloaf together until well blended. Pack mixture evenly and firmly into a meatloaf pan. Bake in oven for 1 hour or until the internal temperature reaches 70°C. In the meantime, make the sauce by heating the oil and sautéing the onion and garlic. Add the rest of the ingredients except the pesto. Cook over low heat until the sauce is reduced by half, about 20 minutes. Add the pesto, salt, and pepper, and blend well. Unmould the meat loaf and cut into slices. Pour some tomato-pesto sauce over the meat loaf slices.
3. Serve with steamed asparagus and sautéed yellow zucchini.