Italian Meatloaf With Fresh Basil and Provolone

out of here's Note:

Meatloaf sandwiches are one of the best reasons to make this dish. Serve leftover slices on sourdough bread with mayonnaise, Dijon mustard, leaf lettuce and red onions.

• Total Time: 1 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 12 slices ...

• 1 cup boiling water
• ½ cup sun-dried tomato , packed without oil
• ½ cup ketchup
• 1 cup seasoned bread crumbs
• ¼ cup finely chopped onion
• ½ cup chopped fresh basil
• ½ cup shredded provolone cheese
• 2 large egg whites
• 1 garlic clove , minced
• 1 lb ground round

Directions:

1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
2. Drain the tomatoes and finely chop.
3. Preheat the oven to 350°F.
4. Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
5. Add the tomatoes to the meat mixture.
6. Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
7. Spread 1/3 cup ketchup over meatloaf.
8. Bake at 350°F degrees for 1 hour.
9. Let stand 10 minutes before slicing 12 slices.
10. Serves 6.

Reviews

[Queenkungfu]

This is THE BEST meatloaf I have EVER eaten before. The balance of flavours is PERFECT! The only thing I changed was that I used shallots and 2 cloves of elephant garlic because that is all I had. I used 4C seasoned breadcrumbs. I am so glad I "stumbled" across this recipe. Thanks for posting! Now I am off to go see what other recipes of yours I haven't discovered.