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.
How to Make It
Step 1
Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
Step 2
Preheat oven to 350°.
Step 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.
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.
Marthabe1's Review
I have also made this many times, a favorite of my husband, a great comfort food too!
LightestFan's Review
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.
leileis's Review
Not my favorite meatloaf, but it was ok. The ketchup made is a little too sweet for our tastes. Will probably not make again since I have another meatloaf recipe that my whole family loves.
ILMBeaches's Review
One of my favorite Cooking Light recipes. I've added a bit more ground round.
Goldmom's Review
Wonderful meatloaf recipe. Even my meatloaf-hating eaters love this recipe. Left-overs don't last long. Company-worthy!
drea99's Review
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.
Jane14's Review
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.
JenCramer's Review
Love this recipe. Have made multiple times and consistently like. Leftovers heat up well. Low calorie for portion size and taste.
ribbitthis's Review
An absolute favorite. I always make 2 and freeze the second before baking for an easy dinner some other night
