Name: Sundried Tomato Meatloaf
Ingredients: 6 Sundried tomatoes packed in oil; 1/2 c Onion; diced; 1/2 c Green pepper; diced; 2 Cloves garlic; minced; 1 sl Whole wheat bread; in small pieces; 1/4 c Ementhal cheese; shredded; 1/2 ts Pepper; 1/4 ts Salt; 1/4 ts Dried thyme; 1 lg Egg; Sundried tomato gravy; see recipe

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Meatloaf, Tried	3	Servings

INGREDIENTS

6		Sundried tomatoes packed in oil
1/2	c	Onion; diced
1/2	c	Green pepper; diced
2		Cloves garlic; minced
1	sl	Whole wheat bread; in small pieces
1/4	c	Ementhal cheese; shredded
1/2	ts	Pepper
1/4	ts	Salt
1/4	ts	Dried thyme
1	lg	Egg
		Sundried tomato gravy; see recipe

INSTRUCTIONS

1. Drain sundried tomatoes reserving 2 teaspoons of the oil, chop.
2. Heat the reserved oil in a large skillet over medium high heat; add
chopped tomato, onions, bell pepper and garlic and saute for 5 minutes
until tender.
3. Stir together tomato mixture, beef and next 6 ingredients until well
mixed.
4. Shape into a 6X4 inch loaf and place on a lightly greased rack in a
broiler pan.
5. Bake at 350 degrees for 1 hour or until done. Transfer to a serving dish
reserving 2 Tbsp pan drippings for the gravy.
Serve with Sundried Tomato Gravy.
Notes: We really enjoyed this dish, served with whipped mashed potatoes and
steamed green beans. I used 1/2 lb of veal and 1/2 ground beef which made a
very nice moist meatloaf.
Recipe by: Southern Living Home for the Holidays, 1997
Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
<recipelu@geocities.com> on Dec 15, 1997

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