Pesto Filled Spiral Meatloaf - cooking recipe

Ingredients

1 1/2 lbs lean ground chuck
1/2 lb hot Italian sausage, removed from its casing and crumbled
1 cup coarse breadcrumbs, preferably from toasted rye bread
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 pinch fresh ground black pepper
pesto sauce (recipe follows)
1 1/2 cups grated cheddar cheese
6 slices bacon, cooked until crisp,drained,and crumbled
2 hard-boiled eggs, chopped
pesto sauce
2 cloves garlic
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated parmesan cheese

Preparation

Preheat the oven to 350 degrees.
Cover the inside of a 13x9x2-inch baking pan with aluminum foil.
In a mixing bowl, thoroughly combine the ground chuck, sausage, bread crumbs, beaten eggs, salt, nutmeg, and pepper.
In a separate bowl, combine the pesto, 1 cup of the Cheddar cheese, the crumbled bacon,a nd the hard-cooked eggs.
Place the meat mixture between 2 sheets of waxed paper and roll into a rectangular shape about 1/3 inch thick.
Remove the top sheet of waxed paper and spread the pesto mixture all over the top of the flattened meat.
Roll up the meat like a jelly roll, peeling back the remaining waxed paper as you go.
Shape the ends of the roll, as needed, with your hands to form a neat cylindrical shape, entirely enclosing the pesto.
Place the meat loaf, seam side down, in the prepared baking pan.
Sprinkle the meat loaf with the remaining 1/2 cup Cheddar cheese.
Bake until cooked through and browned, 1 hour.
Pesto: Place the garlic and half of the olive oil in a food processor.
Process until the garlic is pureed.
Add the remaining oil, the basil, pine nuts, and Parmesan.
Process to a smooth paste.
The pesto should be fairly dry for the meat loaf.
If the puree is too wet, blot it with paper towels to remove excess oil.