Pesto Loaf


2 pounds of organic ground chicken
2 whole eggs
1/2 diced red onion
4 heaping tablespoons of Bob’s Red Mill Almond Meal
1/4 cup pesto
1 cup diced roasted red pepper
1/4 teaspoon black pepper


Mix ingredients in a large mixing bowl.
Preheat oven to 375 degrees.
Spray olive oil spray evenly in a medium glassware dish.
Place mixed ingredients into the glassware dish and level evenly.
Bake at 375 degrees for 50 minutes.

Portions: 3.5 oz. for women / 7 oz. for men

This recipe may be used as a Meal 4 on the Remedy Recipes book format along with 1 cup cooked vegetable, and a salad.

We love basil. We love pesto. And, this was a great way to add some of that delicious pesto flavor to a new recipe. Whether you make homemade pesto or you use a tasty store-bought pesto such as Buitoni’s or Rana, this meatloaf recipe is amazing! It’s also convenient because you can use it for meals over the course of several days. We hope that you’ll give it a try!

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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