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Italian Meatloaf with Fresh Basil and Provolone



  • 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 Provolone cheese, shredded, 2 ounces
  • 2 large egg whites
  • 2 garlic cloves, minced
  • 1 pound ground round
  • Cooking spray
  • 1/3 cup ketchup


  1. Heat oven to 350 degrees F.
  2. Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
  3. Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs 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 10 minutes before slicing.
  6. Cut into 12 slices.

Yield: 6 servings (serving size: 2 slices)

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


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