Herbed Meat Loaf with Sun-Dried Tomato Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup sun-dried tomatoes, packed without oil (about 24) |
3 cups boiling water |
vegetable cooking spray |
1 cup finely chopped onion |
1 cup finely chopped green bell pepper |
2 garlic cloves, crushed |
1 (1-ounce) slice whole-wheat bread, torn into small pieces |
2 tablespoons 1% low-fat milk |
1/2 cup (2 ounces) shredded sharp provolone cheese |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1 teaspoon pepper |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
2 egg whites |
1 3/4 pounds ultra-lean ground beef |
Directions:
1. Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside.
2. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Set aside.
3. Place bread in a large bowl. Drizzle milk over bread; toss well to moisten bread. Add tomatoes, onion mixture, cheese, and next 6 ingredients (cheese through egg whites); stir well. Crumble beef over tomato mixture, and stir just until blended.
4. Preheat oven to 350°. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until meat loaf registers 170°. Let meat loaf stand in pan 10 minutes.
5. Remove meat loaf from pan, and reserve drippings for Sun-dried Tomato Gravy, if desired. Cut loaf into 16 slices. Serve with Sun-dried Tomato Gravy.
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