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Italian Meat Loaf with Fresh Basil and Provolone

Yield 6 servings (serving size: 2 slices)
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.

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

Nutrition 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

How to Make It

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

  2. Preheat oven to 350°.

  3. 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.