Italian Meatloaf with Fresh Basil and Provolone

Yield: 6 servings; 2 slices each

Ingredients

• 1 cup boiling water
• 1/2 cup sun-dried tomatoes
• 1/2 cup ketchup
• 1 cup bread crumbs, seasoned
• 3/4 cup finely chopped onion
• 3/4 cup chopped fresh basil
• 1/2 cup (2 ounce) Provolone cheese, shredded
• 2 large egg whites
• 2 garlic cloves, minced
• 1 pound ground round
• Cooking spray
• 1/3 cup ketchup

Instructions

1. Heat oven to 350 degrees F.
2. Combine boiling water and tomatoes in a bowl; let stand for 30 minutes or until soft. Drain tomatoes; finely chop.
3. Combine 1/2 cup ketchup, bread crumbs, and the next 6 ingredients (bread crumbs through beef) in a large bowl. Add tomatoes mixing well until totally blended.
4. 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.
5. Bake for 1 hour or until a thermometer registers 160 degrees. Let stand for 10 minutes before slicing.
6. Cut into 12 slices.

Attribution

Posted by bettyboop50 at Recipe Goldmine 6/7/01 5:32:18 am.