| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Beef, Meats |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sun-dried tomatoes, about |
| 1 1/2 |
c |
Boiling water |
| 1/4 |
c |
Finely chopped green onions |
| 1/4 |
c |
Finely chopped green |
|
|
Peppers |
| 1 |
t |
Garlic, roasted |
| 1 |
t |
Olive oil |
| 1/4 |
c |
Bread crumbs |
| 1 |
T |
Milk, 1% lowfat |
| 1 |
t |
Dried basil |
| 1/2 |
t |
Dried oregano |
| 1/4 |
t |
Freshly ground black pepper |
| 1/4 |
t |
Beef bouillon, granules |
| 1/2 |
t |
Thyme, fresh |
| 1 |
|
Egg, slightly beaten Or |
|
|
Egg white), Egg white |
| 1 |
oz |
Provolone cheese |
|
|
Shredded |
| 12 |
oz |
Ground beef, extra lean |
|
|
10% fat |
|
|
Beef broth |
|
|
Cornstarch or arrowroot |
| 1 |
|
Recipe Sun-dried Tomato |
|
|
Gravy-see recipe |
INSTRUCTIONS
12 )
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 non-metalic 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 1/2 cup
mark. Add thickener (1 to 1 1/2 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 MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:56:35 -0400
From: BobbieB1@aol.com
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