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Herbed Meat Loaf With Sun Dried Tomato Gravy

Healthycooking's picture
Ingredients
  Sun dried tomatoes 1 Cup (16 tbs) (About 24, Packed Without Oil)
  Boiling water 3 Cup (48 tbs)
  Vegetable cooking spray 1
  Finely chopped onion 1 Cup (16 tbs)
  Finely chopped green bell pepper 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
  Whole wheat bread slice 1 Ounce, torn into small pieces (1 Slice)
  1% low fat milk 2 Tablespoon
  Sharp provolone cheese 2 Ounce, shredded to make 1/2 cup
  Dried basil 2 Teaspoon
  Dried oregano 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Egg whites 2
  Extra lean ground beef 1 3⁄4 Pound
  Sun dried tomato gravy 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened.
Drain well, and finely chop; set aside.
Preheat oven to 350°.
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add onion, bell pepper, and garlic; saute 5 minutes or until tender.
Set aside.
Place bread in a large bowl.
Drizzle milk over bread; toss well to moisten bread.
Add tomatoes, onion mixture, cheese, and next 6 ingredients, stirring well.
Crumble beef over tomato mixture, and stir just until mixture is blended.
Pack meat mixture into a 9 x 5-inch loaf pan coated with cooking spray.
Bake at 350° for 55 minutes or until meat loaf reaches 170°.
Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan, and reserve drippings for Sun-dried Tomato Gravy, if desired.
Cut loaf into 16 slices.

Recipe Summary

Method: 
Baked
Dish: 
Bread
Cook Time: 
1 Minute

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