Herbed meat loaf with sun-dried tomato gravy

4 Servings

Ingredients

Quantity Ingredient
½ cup Sun-dried tomatoes -- (about
cup Boiling water
¼ cup Finely chopped green onions
¼ cup Finely chopped green
Peppers
1 teaspoon Garlic, roasted
1 teaspoon Olive oil
¼ cup Bread crumbs
1 tablespoon Milk, 1% lowfat
1 teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Freshly ground black pepper
¼ teaspoon Beef bouillon, granules
½ teaspoon Thyme, fresh
1 small Egg, slightly beaten -- (Or
Egg white)
1 ounce Provolone cheese --
Shredded
12 ounces Ground beef, extra lean --
(10% fat)
Beef broth
Cornstarch or arrowroot
1 Recipe Sun-dried Tomato Gravy-see recipe

Directions

12 )

Combine TOMATOES and BOILING WATER in a pyrex measure. Cover and let stand 15 minutes. Reserve the liquid for gravy. Dice the tomatoes.

Set aside. Coat a wok with olive OIL (or spray). Stir fry ONIONS and PEPPERS (4 mins). Toss with GARLIC and fry another minute. Set aside.

Place CRUMBS in a large bowl. Moisten with MILK. Add majority of the tomatoes (reserve 2 tablespoons), the onion mixture . . . thru CHEESE. Stir well. Crumble BEEF over mixtureand stir just until blended. Preheat oven to 350F. Pack mixture in a non-metalic loaf pan. Bake for about 50 minutes or until meat loaf registers 170F. Let stand while you make gravy. (See original for elaborate gravy recipe.) Pour pan drippings (if any) into the pyrex cup. Add beef BROTH to 1½ cup mark. Add thickener (1 to 1 ½ tsp). Stir well.

Thicken the gravy in microwave or the wok.

MENU: Sugar snap peas, noodles, red applesauce aka meatloaf Recipe By : Cooking Light, Mar 1996, page 84

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