Recipe - Herbed Meat Loaf With Sun-Dried Tomato Gravy

One half cup Sundried tomatoes (about
12 )
1 One half cup Boiling water
One fourth cup Finely chopped green onions
One fourth cup Finely chopped green
Peppers
1 teaspoon Garlic, roasted
1 teaspoon Olive oil
One fourth cup Bread crumbs
1 tablespoon Milk, 1% lowfat
1 teaspoon Dried basil
One half teaspoon Dried oregano
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Beef bouillon, granules
One half teaspoon Thyme, fresh
1 small Egg, slightly beaten (Or
Egg white)
1 ounce Provolone cheese
Shredded
12 ounce Ground beef, extra lean
(10% fat)
Beef broth
Cornstarch or arrowroot
1 Recipe Sundried Tomato
Gravysee recipe

Combine TOMATOES and BOILING WATER in a pyrex measure. Cover and let
stand 15 minutes. Reserve the liquid for gravy. Dice the tomatoes.
Set aside. Coat a wok with olive OIL (or spray). Stir fry ONIONS and
PEPPERS (4 mins). Toss with GARLIC and fry another minute. Set aside.
Place CRUMBS in a large bowl. Moisten with MILK. Add majority of the
tomatoes (reserve 2 tablespoons), the onion mixture . . . thru
CHEESE. Stir well. Crumble BEEF over mixtureand stir just until
blended. Preheat oven to 350F. Pack mixture in a nonmetalic loaf
pan. Bake for about 50 minutes or until meat loaf registers 170F. Let
stand while you make gravy. (See original for elaborate gravy
recipe.) Pour pan drippings (if any) into the pyrex cup. Add beef
BROTH to 1 One half cup mark. Add thickener (1 to 1 One half tsp). Stir well.
Thicken the gravy in microwave or the wok.

MENU: Sugar snap peas, noodles, red applesauce aka meatloaf

Recipe By : Cooking Light, Mar 1996, page 84
Posted to MMRecipes Digest V3 #242

Date: Wed, 4 Sep 1996 17:56:35 0400

From: BobbieB1@aol.com