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.
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
1/3 cup ketchup
How to Make It
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.
have made several times to recipe. last night subbed Botticelli marinara for the ketchup. using umami hints from Serious Eats added ¾tsp anchovy paste, 1tsp soy sauce & ¼tsp marmite to the mix. this was very good.
I have made this recipe so many times I can't even count. The first time I made it, I used ground turkey to try a little lighter approach. It turned out so well that I have never used beef. When I make it, I press the meat into individual serving sized meatloaf balls. This cuts the cooking time in half. I have also used this recipe to make mini meatloaf balls as appetizers at parties, and they are always a hit.
I really like sundried tomatoes but found the flavor with this meatloaf to be very off. Between the sundried tomatoes and the ketchup, it was way too sweet. Additionally, the ratio of breadcrumbs to the meat was way too high-- the meatloaf tasted more of breadcrumb than of meat!
I doubt that I will make this recipe again. It tasted much better the next day but not worth the first meal.
This is absolutely the best meat loaf recipe ever. I've been making it since it was published in the Best of Cooking Light 2. I do use the whole egg, but other than that, no changes. It's always a real hit, even with teenagers.