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Sun-Dried Tomato Meat Loaf Recipe

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Our kitchen staff gives Italian flair to this lightened-up meat loaf by adding tangy sun-dried tomatoes to the mixture. The recipe yields a large loaf, so the extra slices can be used to fix the tasty sandwiches in the recipe that follows.

This recipe is:

Diabetic Friendly

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Sun-Dried Tomato Meat Loaf Recipe

Prep: 25 min. Bake: 55 min. + standing

Yield: 10 Servings

25 55 80

Ingredients

1-1/4 cups sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1/2 cup milk
1 egg, lightly beaten
1 cup soft bread crumbs
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
1/4 cup ketchup

Directions

In a large bowl, combine tomatoes and water; let stand for 15 minutes or until softened. Meanwhile, in a small skillet, saute onion and green pepper in oil for 3 minutes or until tender. In a large bowl, combine the milk, egg and bread crumbs.
Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the crumb mixture. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13-in. x 9-in. baking dish.
In a small bowl, combine ketchup and reserved tomatoes. Spread over loaf. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a meat thermometer reads 160°. Drain; let stand for 10 minutes before slicing. Yield: 10 servings.

Leftover: Italian Meat Loaf Sandwiches

Nutritional Facts 1 slice (prepared with lean ground beef) equals 169 calories, 8 g fat (3 g saturated fat), 65 mg cholesterol, 515 mg sodium, 10 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

Originally published as Sun-Dried Tomato Meat Loaf in Simple & Delicious September/October 2006, p56

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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