Italian Meat Loaf

[Joyce]

Since there is only myself and hubby, I froze some of the italian meat loaf. Took it out last night and had sandwiches on crusty bakery bread with left-over broccoli cheddar bisque (can't remember which issue). With some apple crisp it made an absolutely great meal.

[lsdesign]

Yes, Yes that Italian meatloaf is the best I've ever had! It will be the only one I will make from now on and I'll try the freezing although it doesn't last that long in my house.

[Laura B]

I agree that the Italian Meatloaf is amazing! I have frozen some, and I think it was even better after being frozen than it was the night I made it!

[kwormann]

AHHHHH..could you post the recipe? I am from the midwest origionally and it is the perfect midwest food! I would love to make one soon (and meatloaf sandwich , cold, with good swiss cheese and good bread is the BEST!)

kim

[Laura B]

kwormann - if you do a search for italian meatlof, you will find several discussions of this dish. Many people (including myself) don't like sundried tomatoes. From my experience, they can be omitted with no glitches. Enjoy it!!

* Exported from MasterCook *

Italian Meat Loaf With Fresh Basil and Provolone

Recipe By :Cooking Light Magazine. August 2000. Page: 122.
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup bread crumbs, seasoned
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup Provolone cheese -- shredded, 2 ounces
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup

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

2. Preheat oven to 350 degrees.

3. 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 degrees for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes before slicing. Cut into 12 slices. Yield: 6 servings (serving size: 2 slices).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 349 Calories; 17g Fat (42.7% calories from fat); 22g Protein; 28g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 1179mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : In 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.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[HARRYET]

I just made this tonight and thought it was wonderful! I didn't think the sun dried tomatos were overbearing at all, they add a subtle taste, also from the other posts on the other thread mentioned, I highly recommend using the sharp provolone as well, it may be difficult to find, try a specialty store (AJ's, Trader Joes, Wild Oats) enjoy http://www.cookinglight.com/bbs/smile.gif

[Joyce]

I too like the sun-dried tomatoes, but I am going to look for them pre- chopped. They were really difficult.