Italian Meatloaf

This meatloaf is so light and fluffy - really! - that it (okay, almost) hovers over your plate. ;-) I've just recently found this recipe in a cooking magazine and I've already made it twice. Both times, it turned out a fork-tender, extra-light dish full of succulent tomato and basil flavors. I've never been a big meatloaf fan, but this recipe definitely is a keeper! Make sure you give it a try!


1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced (optional)
1 pound ground round
cooking spray
1/4 to 1/3 cup ketchup

Preparation (25 minutes plus 60 minutes baking time):

1. Combine boiling water and tomatoes in a bowl; let stand for 30 minutes or until soft. Drain tomatoes; finely chop.

2. Preheat the oven to 350 degrees F.

3. (Hand-)combine (first 1/2 cup) ketchup through beef in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread the remaining ketchup over meat loaf.

4. Bake for an hour, let stand for 10 minutes before slicing.

Serve this dish with your favorite mashed-potato recipe and ... enjoy!