JUNE 1996
Recipe of the month

Herbed Meat Loaf with Sun-dried Tomato Gravy

1 Cup sun-dried tomatoes, packed without oil
3 Cups boiling water
Vegetable cooking spray
1 Cup each onion and green pepper, finely chopped
2 garlic cloves, crushed
1 slice whole-wheat bread, torn into small pieces
2 Tbl 1% low-fat milk
½  Cup shredded sharp provolone cheese
2 tsp dried basil
1 tsp each pepper and dried oregano
½  tsp each salt and dried thyme
2 egg whites
1¾  lb ultra-lean ground beef
Sun-dried Tomato Gravy

Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside. Preheat oven to 350°F.

Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Set aside.

Place bread in a large bowl. Drizzle milk over bread; toss well to moisten bread. Add tomatoes, onion mixture, cheese, basil, oregano, pepper, salt, thyme, and egg whites; stir well. Crumble beef over tomato mixture, and stir just until blended.

Pack mixture into a 9x5 inch loaf pan coated with cooking spray. Bake at 350°F for 55 minutes or until meat loaf registers 170°F. Let meat loaf stand in pan 10 minutes.

Remove meat loaf from pan, and reserve drippings for Sun-dried Tomato Sun-dried Tomato Gravy ,if desired. Cut loaf into 16 slices. Serve with Sun-dried Tomato Gravy.
Serves 8 (serving size: 2 slices and 3 Tbl gravy).

NOTES: I substituted sourdough for wheat bread, skim no-fat milk for 1% low-fat milk, and ground turkey for ground beef to lower the fat content. Tasty!

Nutritional Info (original recipe, including gravy):
CALORIES 230 (36% from fat); PROTEIN 24.8g; FAT 9.1g (sat 4g, mono 3.5g, poly 0.5g);
CARB 15.1g; FIBER 1.1g; CHOL 71mg; IRON 2mg; SODIUM 752mg; CALC 138mg

Source: Cooking Light Magazine March 1996


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