Italian Meat Loaf with Fresh Basil and Provolone

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.

Yield: 6 servings (serving size: 2 slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 27%
  • Fat: 8.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.3g
  • Carbohydrate: 30.8g
  • Fiber: 2.5g
  • Cholesterol: 53mg
  • Iron: 3.9mg
  • Sodium: 893mg
  • Calcium: 149mg

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

  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.
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Italian Meat Loaf with Fresh Basil and Provolone Recipe at a Glance
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