Italian Meat Loaf with Fresh Basil and Provolone

By loriarnold

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

Preparation

Step 1

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