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Ricotta & Pesto Meat Loaf (Gluten-Free)

This recipe comes to us from Sue Foss.

Preheat oven 375F.

1 package ground turkey
1 cup ricotta (part skim or whole ricotta works best)
½ - ¾ cup Basil Pesto
1 Egg (beaten)
1-2 cups of your favorite tomato pasta sauce (unused sauce to put on sliced meatloaf)

Knead first 3 ingredients together and then mix in egg. Press into greased loaf pan. Spoon on several tablespoons of tomato sauce on top of meatloaf and bake uncovered for 1 hour 10 minutes. welcomes your comments below (registration is NOT required).

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