Italian Meatloaf

• 34 lb ground chuck
• 34 lb ground pork
• 12 cup pesto sauce
• 1 cup fine fresh breadcrumb
• 23 cup chopped sun-dried tomato packed in oil
• 1 egg
• salt

1. Preheat the oven to 350 degrees.
2. Have ready an 11 x 7 inch shallow baking dish.
3. In a large bowl, combine the beef, pork, pesto, bread crumbs, sun-dried tomatoes, egg and 1/2 tsp salt.
4. Mix gently but thoroughly with your hands.
5. Form the mixture into a rough 9 x 5 inch loaf in the dish, then smooth the top.
6. Bake until the loaf is firm, the top is richly browned and an instant-read thermometer inserted into the center registers 160 degrees.
7. Let the loaf stand in the pan for 5-10 minutes before slicing.
8. Divide slices among dinner plates and serve warm.

ground chuck, ground pork, pesto sauce, fresh breadcrumb, tomato, egg, salt

Taken from www.food.com/recipe/italian-meatloaf-513797 (may not work)