| 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 |
ts |
Garlic, roasted |
| 1 |
ts |
Olive oil |
| 1/4 |
c |
Bread crumbs |
| 1 |
tb |
Milk, 1% lowfat |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Beef bouillon, granules |
| 1/2 |
ts |
Thyme, fresh |
| 1 |
sm |
Egg, slightly beaten — (Or |
|
|
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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