Recipe: Italian Meat Loaf (using sun-dried tomatoes, basil and provolone)

ITALIAN MEAT LOAF

1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup plus 1/3 cup ketchup, divided use
1 cup seasoned bread crumbs
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 beef round
Cooking spray

Combine 1 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.

Heat oven to 350 degrees F.

Combine 1/2 cup ketchup, breadcrumbs, onion, basil, cheese, egg whites, garlic and beef in a large bowl. Add the drained tomatoes to the meat mixture.

Shape meat mixture into a 9-inch-by-5-inch loaf on a broiler pan coated with cooking spray. Spread the remaining 1/3 cup ketchup over meat loaf.

Bake for 1 hour. Let stand 10 minutes before slicing. Cut into 12 slices.

Makes 6 servings, 2 slices per serving
Source: Cooking Light Complete Cookbook by Editors of Cooking Light Magazine