Italian-Style Meatloaf
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Adapted from Cooking Light.
  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes, packed without oil
  • 1/2 cup ketchup + 1/3 cup ketchup for spreading on top
  • 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
  1. Soak the dried tomatoes in 1 cup boiling water for about 30 minutes. Drain the tomatoes and chop finely.
  2. Set the rack in the middle of the oven and preheat to 350° F.
  3. Put 1/2 cup ketchup, the tomatoes, breadcrumbs, onion, basil, provolone, egg whites, garlic cloves, and ground round in the large mixing bowl. Mix it all together with your hands and shape the mixture into a loaf about 9×5-inches in size.
  4. Place the loaf on the prepared broiler pan and spread 1/3 cup of ketchup over the top.
  5. Baked for about 1 hour or until a meat thermometer registers 160° F. Remove from the oven and allow to sit for about 10 minutes, then slice and serve.
More Information

large mixing bowl
broiler pan coated with cooking spray
Recipe by Andrea Meyers at