Pesto Meatloaf with Blistered Tomatoes

Wild Idea's 100% grass-fed/grass-finished bison meat, married together with basil butter pesto (made with butter instead of olive oil), added cheese and finished off with blistered cherry tomatoes, is a delicious combination! An explosion of garden flavors that will leave you delightfully satiated! This is one for the recipe box/file! 

Author

Jill O’Brien

Ingredients

• 2 - cups fresh basil leaves, packed
• 2 - cups parmesan cheese, grated
• 3 - garlic cloves, chopped
• 1 - teaspoon salt
• 1 - teaspoon pepper (I like a little more)
• 2 - tablespoons lemon juice
• 1 - cup butter, melted
• 2 – pounds Wild Idea Ground Buffalo
• 1 – cup basil butter pesto, *recipe below
• 1 – tablespoon salt
• 1 – tablespoon black pepper
• 8 ounces mozzarella cheese, shredded or chopped
• plus: 
• 2 – cups cherry tomatoes
• fresh basil 

Directions

1. Crumble the ground buffalo meat into a mixing bowl.
2. For pesto, mix all ingredients in blender and puree. Keep the pesto at room temperature for mixing, store the remaining, covered, in the refrigerator for further or other uses.
3. Drizzle the pesto over the meat and season with salt and pepper. Mix together thoroughly.
4. Add the cheese and mix to incorporate.
5. Shape the bison meat mixture into a similar shape as your loaf pan. Place the meatloaf inside the pan, and press into the pan.
6. Place the bison meatloaf in the refrigerator for a minimum of one hour, or longer. *This can be made a couple days ahead of cooking.
7. Preheat the oven to 375°, with the oven rack positioned on the second rack from the top.
8. Place the chilled bison meatloaf in the oven and bake for 30 minutes.
9. After the baking time is completed. Remove the meatloaf and top with the cherry tomatoes and turn the oven to broil.
10. Return the meatloaf to the oven on the same rack and broil until tomatoes are slightly blistered.
11. Remove the bison meatloaf from the oven and allow it to rest at room temperature for 10 minutes before cutting or serving.
12. Serve the buffalo meatloaf on polenta or pasta, and top with a dollop of pesto butter.