Italian Meat Loaf With Fresh Basil And Provolone

(The following is a family favorite, and was found in the August 2000 issue of Cooking Light magazine. It's also lower in calories than traditional meat loaf dishes.)

Italian Meat Loaf with Fresh Basil and Provolone

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

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

Preheat oven to 350 degrees.

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 degrees for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes before slicing. Cut into 12 slices.

6 servings (serving size: 2 slices)