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Herbed Meat Loaf With Sun-dried Tomato Gravy

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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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