Italian Meatloaf With Fresh Basil And Provolone - cooking recipe

Ingredients

1 cup boiling water
1/2 cup sun-dried tomato, packed without oil
1/2 cup ketchup
1 cup seasoned bread crumbs
1/4 cup finely chopped onion
1/2 cup chopped fresh basil
1/2 cup shredded provolone cheese
2 large egg whites
1 garlic clove, minced
1 lb ground round

Preparation

Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
Drain the tomatoes and finely chop.
Preheat the oven to 350\u00b0F.
Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
Add the tomatoes to the meat mixture.
Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
Spread 1/3 cup ketchup over meatloaf.
Bake at 350\u00b0F degrees for 1 hour.
Let stand 10 minutes before slicing 12 slices.
Serves 6.