Email to Terry Ward      

Italian Meatloaf with Fresh Basil and Provolone

Source of Recipe


Cooking Light-8/00






List of Ingredients



• 1 cup boiling water
  
• 1/2 cup sun-dried tomatoes, packed without oil
  
• 1/2 cup ketchup
  
• 1 cup seasoned breadcrumbs
  
• 3/4 cup finely chopped onion
  
• 3/4 cup chopped fresh basil
  
• 1/2 cup (2 ounces) shredded sharp provolone cheese
  
• 2 large egg whites
  
• 2 garlic cloves, minced
  
• 1 pound ground round
  
• Cooking spray
  
• 1/3 cup ketchup
  






Instructions



1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
   
   
2. Preheat oven to 350 degrees.
   
   
3. Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes before slicing. Cut into 12 slices. Yield: 6 servings (serving size: 2 slices).