Italian Meatloaf With Fresh Basil and Provolone

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.

• Ready In: 1 hr 40 mins
• Yields: 12 slices meatloaf

Ingredients

• 1  cup boiling water
• 1⁄2 cup sun-dried tomato, packed without oil
• 1⁄2 cup ketchup
• 1  cup  seasoned bread crumbs
• 1⁄4 cup  finely chopped onion
• 1⁄2 cup  chopped fresh basil
• 1⁄2 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.