Cooking Instructions

• Preheat oven to 350°F. In a large bowl, combine egg, oatmeal, milk, cumin, cayenne, salt and pepper. Let stand for 5 minutes.
• Process garlic, onion, celery and carrot in a food processor until finely chopped.
• Add ground beef and finely chopped vegetables to oatmeal mixture. Add herbs to bowl. Gently toss until thoroughly combined. Be careful not to over mix. On a parchment covered sheet pan, flatten mixture onto 9”x13” sheet pan.
• Place the meatloaf in the oven and bake for 7–10 minutes.
• Option to brush logs with pesto topping or include after finished baking meatloaf. Bake until the internal temperature of the meatloaf is 155 degrees or until the juices run clear.
• Allow the meatloaf to cool slightly. Without pulling the rolls apart, separate tops from bottoms. Place the bottoms on…(basically, make a sandwich with the meatloaf THEN cut them..)
• Kale and spinach pesto topping: To make the pesto: place the baby kale, spinach, pumpkin seeds, lemon zest, garlic cloves, and red chile flakes into a food processor; pulse several times until the kale, spinach and pumpkin seeds are chopped smaller and the ingredients are combined. While the food processor is running, add the olive oil in a thin stream, until you have a slightly loose purée. Add salt and pepper to taste. Can be stored in an airtight container until ready to use, up to three days.