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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

carolfitz's Review

January 15, 2011
Prepped to recipe, substituting fresh herbs for dry. Shaped a 9x5 loaf and baked free-form rather than in a pan. Didn't have any tomatoes left to make the gravy, but the meatloaf was tasty, moist & flavorful. Served with mashed yukon golds/carrot and steamed broccoli.

VaBelle35's Review

September 06, 2009
This is just too good for words. The flavors are wonderful and the gravy just complements the whole dish. I am not a meatloaf person, but I was intrigued by all of the ingredients in this dish and how the beef was really just a background ingredient. I will definitely make this on a regular basis.