Italian Meat Loaf with Fresh Basil and Provolone

Italian Meat Loaf with Fresh Basil and Provolone
Italian Meat Loaf with Fresh Basil and Provolone

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup boiling water

  • 1/2

    cup sun dried tomatoes, packed w/o oil

  • 1/2

    cup ketchup

  • 1

    cup seasoned breadcrumbs

  • 3/4

    cup finely chopped onions

  • 3/4

    cup fresh basil

  • 1/2

    cup (2 oz) shredded provolone cheese

  • 2

    large egg whites

  • 2

    garlic cloves, minced

  • 1

    pound ground round

  • cooking spray

  • 1/3

    cup ketchup or tomato sauce

Directions

1. Combine boiling water and tomoatoes in a bowl, let stand 30 minutes or unit soft. Drain and finely chop tomoatoes. 2. Preheat oven to 350. Combined chopped tomatoes, 1/2 cup ketchup and next 7 ingredients in a large bowl. Shape meat mixture into a 9 x 5 inch loaf. Spread 1/3 cup ketchup over meat loaf. Bake at 250 for 1 hour until htermoment registers 160 degrees. Spread 1/3 cup ketchup or tomatoe sauce over top. Top with small amount of provolone shredded cheese. Bake until cheese melts. Let stand 10 minutes before slicing. Cut into 12 slices. Yield 6 servings (2 slices per serving) Calories 294, Fat 8 grams, protein 24 grams

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