Italian Meat Loaf

with Fresh Basil and Provolone

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 (we used about 1/4 cup - the entire contents of what we purchased at the local supermarket in the fresh herb section - and it was just fine)
• 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

Preparation

1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain and finely chop tomatoes.
2. Preheat oven to 350°.
3. Combine chopped tomatoes, 1/2 cup ketchup, and next 7 ingredients in a large bowl. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meatloaf. Insert a meat thermometer into loaf. Bake at 350° for 1 hour or until thermometer registers 160°. Let stand 10 minutes before slicing. We made a batch and a half and it served 8 people.