Italian Meatloaf question

[dixie]

I'm making the Italian Meatloaf with basil and provolone for dinner tonight...the recipe calls for sharp provolone. I couldn't find that at the grocery store. What would be the best sub...another sharp cheese like cheddar or "normal" provolone? Thanks!

[swquilts]

IMHO, I would just use regular provolone. Maybe add a tad more?

[vbak]

I jusst used regular provolone , and it tasted fine. Vicky

[luckylori]

Yup, regular worked for me too.

[Bborden]

This is my favorite meatloaf recipe and I don't even really like meatloaf :)
I think I usually use the sharp provolone from the specialty cheese section, but I am sure regular would be fine.

[aggie94]

The only time I've made this, I didn't have sharp provolone either. I used 1/2 smoked provolone and 1/2 mozzarella. It was delicious!

[dixie]

Thanks everyone! Smoked provolone it is...

[JLS]

mmmmmm! I just made this tonight for the first time, yum! WF was out of provolone, so I subbed asaigo, it was excellent. I decided to make the full recipe to stock up the freezer, glad I did!

[chicagoamy]

where can I find this receipe? It sounds great

[aggie94]

Here you go, Amy:

ITALIAN MEAT LOAT WITH FRESH BASIL AND PROVOLONE
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup(2 ounces) shredded sharp provolone cheese
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 over to 350.
3) Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomaotes to meat mixture. Shape meat mixture into a 9 x 5 loat on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loat. Bake at 350 for 1 hour or until a thermometer registers 160. Let stand 10 minutes before slicing. Cut into 12 slices.
Yield: 6 serving (serving size: 2 slices)

[beckms]

The recipe above left out an additional 1/2 cup ketchup to be mixed into the meat. The 1/3 cup at the end gets basted on. It's the same copy I put into Mastercook (Meat Loat spelling and all!), and it took me forever to figure out what was weird about it.

Also, I usually make it with about 1/2 turkey and 1/2 beef. Less greasy that way, but still tastes like meatloaf. Or loat. :D

FYI.

:)

[aggie94]

Thanks, Rebecca - I didn't even catch that. I just cut and pasted it from another thread. Sorry for any confusion!

Okay, here's the correct recipe, with the spelling fixed too. ;)

ITALIAN MEAT LOAF WITH FRESH BASIL AND PROVOLONE
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
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 over to 350.
3) Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (onion through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5 loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 for 1 hour or until a thermometer registers 160. Let stand 10 minutes before slicing. Cut into 12 slices.
Yield: 6 serving (serving size: 2 slices)