Tuscan meatloaf with basil sauce

Preheat the oven to 200 ° C. Roast the pine nuts in a dry, hot frying pan until light brown.

Mix the crumbs, the eggs, 4 tablespoons of pesto, 1/2 teaspoon of salt, pepper and pine nuts through the mince. Form a large sausage and place it on a baking tray.

Fry the meatloaf in the middle of the oven for about 40 minutes. Let the meatloaf rest for 10 minutes before you cut it.

Meanwhile, mix the sour cream with the yogurt, the shallots and the rest of the pesto.

Put the meatloaf on a plank, cut slices and serve them with the basil sauce.

Tasty with a green salad with tomato and cucumber or grilled zucchini and roasted tomato.