Sunday, September 4, 2011

Italian Meatloaf with Basil & Provolone

YIELD:  6 servings (serving size:  2 slices)

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 oz) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round
cooking spray
1/3 cup ketchup

Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft.  Drain tomatoes; finely chop.  Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (onions through beef) in a large bowl.  Add tomatoes to meat mixture.  Place beef mixture into a loaf pan and freeze at this stage.

To serve:
Thaw & shape beef mixture into a 9 x 5" loaf on a broiler pan coated with cooking spray.  Spread 1/3 cup ketchup over meat loaf.  Bake at 350 degrees for 1 hour, or until a thermometer registers 160 degrees.  Let stand 10 minutes before slicing.  Cut into 12 slices.

Nutritional information:
Amount per serving
Calories:  294
Calories from fat:  27%
Fat:  8.7g
Saturated fat:  3.6g
Monounsaturated fat: 3.2g
Polyunsaturated fat: .07g
Protein:  24.3g
Carbohydrates:  30.8g
Fiber 2.5g
Cholesterol:  53mg
Iron: 3.9mg
Sodium:  893mg
Calcium: 149mg

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