I found this recipe while looking for ideas to use up some of the ground beef we had stored in the freezer. I wanted something fairly low points, and I don't think that 6 points for two slices of this is bad at all. We really enjoyed it, it was a nice twist to traditional meatloaf because of the Italian flavorings. It was pretty straightforward and easy and made for good leftovers the next day. We served it with our standard meatloaf accompaniments, mashed potatoes and baby carrots.
Italian Meatloaf with Fresh Basil & Fontina
adapted from The Best of Cooking Light
Yield: 6 servings (serving size: 2 slices)
Ingredients
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup shredded cheese (provolone or fontina)
2 large egg whites
2 garlic cloves, minced
1 pound ground beef
Cooking spray
1/3 cup ketchup
Directions:
Yield: 6 servings (serving size: 2 slices)
Ingredients
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup shredded cheese (provolone or fontina)
2 large egg whites
2 garlic cloves, minced
1 pound ground beef
Cooking spray
1/3 cup ketchup
Directions:
- Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
- Preheat oven to 350°.
- Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture.
- Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf.
- Bake at 350° for 1 hour or until a thermometer registers 160°.
- Let stand 10 minutes before slicing. Cut into 12 slices.
Nutritional Information
Calories:294
Fat:8.7g
Fiber:2.5g
WW Points: 6