Pesto Meatloaf Roll

1.5 pounds extra lean ground beef
3/4 cup fine dry bread crumbs
1 large egg
1 medium onion, finely chopped
1/4 cup chopped sun-dried tomatoes (I used the ones in a jar. If you use dry ones, soak them in hot water for 10-15 minutes to soften up)
3 tbsp tomato paste (I omitted it because I don't have any)

Pesto:
1 1/2 cups fresh basil
6 tbsp pine nuts
3 garlic cloves, minced
6 tbsp olive oil
6 tbsp grated Parmesan cheese

Meatloaf: Combine all ingredients in large bowl and mix well. Press into a 12x10 inch rectangle on greased aluminum foil.

Pesto: Put all ingredients into a food processor and process for 1 minute, until almost smooth.

Spread pesto onto beef. Roll up, jelly roll style, starting from the long edge. Carefully place roll, seam side down, on a baking sheet. Bake at 325F for one hour. Cut into 8 pieces and serve.