Italian Meat Loaf with Fresh Basil and Provolone

By CarolineNGa

Cooking Light

AUGUST 2000

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.

Preheat oven to 350°.

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° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.