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Sun-Dried Tomato Meat Loaf

 Sun-Dried Tomato Meat Loaf
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.
10 ServingsPrep: 25 min. Bake: 55 min. + standing

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 egg, lightly beaten
  • 1/2 cup milk
  • 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 until tender. In a large bowl, combine the egg,
  • milk 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 egg mixture. Crumble beef over mixture and mix well.
  • Shape into a loaf in an ungreased 13-in. x 9-in. baking dish.
  • Combine ketchup and reserved tomatoes; spread over loaf. Bake,

2 of 2

Sun-Dried Tomato Meat Loaf (continued)

Directions (continued)

  • uncovered, at 350° for 55-60 minutes or until no pink remains
  • and a thermometer reads 160°. Drain; let stand for 10 minutes
  • before slicing. Yield: 10 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.