Italian Meat Loaf with Fresh Basil and Provolone

Italian Meat Loaf with Fresh Basil and Provolone Recipe
In addition to providing the lift in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf. Serve this flavorful meat loaf recipe with your favorite mashed-potato recipe.
4

Worthy of a special occasion

Yield:

6 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 27 %
Fat 8.7 g
Satfat 3.6 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 24.3 g
Carbohydrate 30.8 g
Fiber 2.5 g
Cholesterol 53 mg
Iron 3.9 mg
Sodium 893 mg
Calcium 149 mg

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
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

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.

Preheat oven to 350°.

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 a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.

Note:

August 2000
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