Italian Meat Loaf with Fresh Basil and Provolone

Italian Meat Loaf with Fresh Basil and ProvoloneIn addition to providing the lift in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf. Serve this dish with your favorite mashed-potato recipe.

Yield: 6 servings (serving size: 2 slices)
Ingredients

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

Preparation

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

Preheat oven to 350°.

Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.
Nutritional Information

Calories:
294 (27% from fat)
Fat:
8.7g (sat 3.6g,mono 3.2g,poly 0.7g)
Protein:
24.3g
Carbohydrate:
30.8g
Fiber:
2.5g
Cholesterol:
53mg
Iron:
3.9mg
Sodium:
893mg
Calcium:
149mg

Source:  Cooking Light


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