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Sun-Dried Tomato Meat Loaf

Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! —Taste of Home Test Kitchen
  • Total Time
    Prep: 25 min. Bake: 55 min. + standing
  • Makes
    10 servings

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 large egg, lightly beaten
  • 1/2 cup whole 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

  • Preheat oven to 350°. 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 lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish.
  • Combine ketchup and reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.
Nutrition Facts
1 slice: 169 calories, 8g fat (3g saturated fat), 65mg cholesterol, 515mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 16g protein.

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