1 cup sun-dried tomatoes, packed without oil (about 24)
3 cups boiling water
Vegetable cooking spray
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 garlic cloves, crushed
1 (1-ounce) slice whole-wheat bread, torn into small pieces
2 tablespoons 1% low-fat milk
1/2 cup (2 ounces) shredded sharp provolone cheese
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 egg whites
1 3/4 pounds ultra-lean ground beef
Sun-Dried Tomato Gravy
How to Make It
Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside.
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Set aside.
Place bread in a large bowl. Drizzle milk over bread; toss well to moisten bread. Add tomatoes, onion mixture, cheese, and next 6 ingredients (cheese through egg whites); stir well. Crumble beef over tomato mixture, and stir just until blended.
Preheat oven to 350°. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until meat loaf registers 170°. Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan, and reserve drippings for Sun-dried Tomato Gravy, if desired. Cut loaf into 16 slices. Serve with Sun-dried Tomato Gravy.