Italian Meatloaf with fresh basil and Provolone cheese
Cooking Light Critics Message Board
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
1/3 cup ketchup
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Preheat oven to 350 degrees.
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 acbroiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf.
Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes before slicing. Cut into 12 slices.
calories: 294 carbohydrates: 30.8 g cholesterol: 53 mg fat: 8.7 g sodium: 893 mg protein: 24.3 g
calcium: 149 mg iron: 3.9 mg fiber: 2.5 g
Makes 6 servings (serving size: 2 slices)
6 points perserving
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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