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Sun-dried Tomato Meatloaf
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Categories: Beef, California Cuisine, Favorites, Meat Dishes, Meatloaf
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Total Time: 1 hrs. 40 min.
Baking Time: 55 min.
Preparation Time: 30 min.
Simmering Time: 15 min.

The multitude of herbs and sun-dried tomatoes combine to give you a flavor that's out of this world. Serve with mashed potatoes and salad for a full meal.

1 cup sun-dried tomatoes
3 cups boiling water
vegetable cooking spray
1 cup onion - finely chopped
1 cup bell pepper - finely chopped
2 cloves garlic - crushed
1 slice whole wheat bread - torn
2 tablespoons milk, 1% lowfat
1/2 cup provolone cheese - shredded
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 egg whites
1 3/4 pounds lean ground beef
1/4 cup sun-dried tomatoes
1 cup boiling water
2 1/2 tablespoons all-purpose flour
1 1/4 cups milk, 1% lowfat
1/4 cup beef broth
1 tablespoon green onions - finely chopped
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper

For the meatloaf:

Hydrate tomatoes in boiling water. (Mix in a bowl; cover and let stand until softened (15 minutes). Drain well and finely chop; set aside.

Preheat oven to 350 degrees F.

Cook onion, bell pepper, and garlic in a medium nonstick skillet coated with cooking spray over medium-high heat. Saute 5 minutes or until tender. Set aside

Place bread in a bowl. Drizzle milk over bread. Add tomatoes, onion mixture, cheese, basil, oregano, pepper, salt, thyme and egg whites. Crumble beef over tomato mixture and mix until combined.

Pack meat mixture into a loaf pan coated with cooking spray. Bake for 55 minutes.

For the gravy:

Place flour in a small saucepan, gradually add milk; stirring with a wire whisk until blended. Stir in tomatoes, beef broth, salt, dried basil, and pepper. Cook over medium heat, stirring constantly with a wire whisk, 10 minutes or until mixture is thickened. Garnish with sliced green onions, if desired.

Calories: 372 Calories From Fat: 57%
Protein: 24g Carbohydrate: 15g
Cholesterol: 81mg Sodium: 624mg

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