Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1996

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Yield:
8 servings (serving size: 2 slices and 3 tablespoons gravy)
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Ingredients

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Directions

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  • Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside.

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  • 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.

Nutrition Facts

230 calories; calories from fat 36%; fat 9.1g; saturated fat 4g; mono fat 3.5g; poly fat 0.5g; protein 24.8g; carbohydrates 15.1g; fiber 1.1g; cholesterol 71mg; iron 2mg; sodium 752mg; calcium 138mg.
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