SUN-DRIED TOMATO MEAT LOAF

Sun-Dried Tomato Meat Loaf image

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

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 15

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

Steps:

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 : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 515mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.