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Friday, May 28, 2010

Italian Meatloaf with Fresh Basil and Fontina

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)

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

  • 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
WW Points: 6


Jen said...

Do you have any suggestions of something that would compliment the flavor that I could replace the sundried tomatoes with? My family doesn't really enjoy SDT but otherwise I think they would love it!

Amy said...

Hmmm, good question! If it is the texture of sun dried tomatoes, then I think you could probably get away with using them, since they get rehydrated with the boiling water, and then after being chopped up and baked in, you can't even really tell they were sun dried tomatoes. But, I'd probably try roasted red peppers. Not the same flavor exactly, but they would work well with the Italian flavor profile of the dish I think.