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Italian Meat Loaf with Fresh Basil & Provolone Recipe

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This recipe for Italian Meat Loaf with Fresh Basil & Provolone, by , is from The KW Cares Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eva Godsey
Added: Wednesday, November 14, 2007


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

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

Preheat oven to 350

Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 for 1 hour or until a thermometer registers 160. Let stand 10 minutes before slicing. Cut into 12 slices.




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