I invented this recipe because I have lots of basil in my garden. I discovered meatloaf freezes well, so I made it today, and I will serve it to my guests this coming Shabbat.
1 handful or more of basil leaves, chopped
1/4 cup tomato sauce
1/2 cup matza meal
2 eggs (if the mixture looks dry, add a 3rd egg)
seasoning (use any or all of these): salt, pepper, cinnamon, dried ginger, cumin, coriander, allspice, nutmeg, crushed clove
How to Make the Meatloaf:
Mix all the ingredients in a bowl. Transfer to a baking dish – I used a covered casserole dish, but a loaf pan with aluminum foil covering is fine. Bake for 1 hour at 350°.
Leftovers: If you happen to have leftovers, warm up half a jar of tomato sauce and throw in the leftovers. You can add more fresh basil, if you have. I served this on spaghetti, and my daughter said it tasted like special restaurant food.
For more kosher recipes, be sure to visit KCC – the Kosher Cooking Carnival. Please thank Batya while you are there.
Another basil recipe: Basil Pesto on Noodles