Veal Meatloaf with Tomato Sauce and Pesto | Quebec Veal

Ingredients

• 454 g (1 lb) ground Quebec Veal
• 1 Red pepper, minced
• 1 Green pepper, minced
• 3 Green onions, minced
• 2 cloves Garlic, chopped
• 60 ml (1/4 cup) Whole wheat breadcrumbs
• 1 Onion, minced
• 15 ml (1 tbsp) Dijon mustard
• 10 ml (2 tsp) Chives, chopped
• 125 ml (1/2 cup) Cooked barley
• 10 ml (2 tsp) Olive oil
• 1 Onion, chopped
• 1 clove Garlic, chopped
• 250 ml (1 cup) Canned tomatoes, with their juice
• 15 ml (1 tbsp) Water
• 1 Bay leaf
• 5 ml (1 tsp) Sugar
• 1 1/4 ml (1/4 tsp) Salt
• 1 1/4 ml (1/4 tsp) Pepper
• 10 ml (2 tsp) Pesto