Italian Meatloaf With Fresh Basil and Provolone
![photo by Queenkungfu](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/23/92/45/pictVy69s.jpg)
photo by Queenkungfu
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![photo by Queenkungfu](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/23/92/45/picrcpl8H.jpg)
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- 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
- Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
- Drain the tomatoes and finely chop.
- Preheat the oven to 350°F.
- Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
- Add the tomatoes to the meat mixture.
- Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
- Spread 1/3 cup ketchup over meatloaf.
- Bake at 350°F degrees for 1 hour.
- Let stand 10 minutes before slicing 12 slices.
- Serves 6.
Reviews
-
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.