Herbed Meat Loaf With Sun Dried Tomato Gravy
|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|
|Extra lean ground beef||1 3⁄4 Pound|
|Sun dried tomato gravy||1 Cup (16 tbs) (Adjust Quantity As Needed)|
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.
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.