Sun-Dried Tomato Meat Loaf
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing
YIELD: 10 servings.
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
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 2% 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
-
1.
Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until tomatoes 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.
-
2.
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.
-
3.
Combine ketchup and the 1/4 cup 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.
© 2024 RDA Enthusiast Brands, LLC