In this flavorful meat loaf, egg whites act as a binder, as they may in other dishes such as including crab cakes and salmon patties. A serving of the meat loaf has less than 9 grams of fat.
The recipe is one of several in a feature on eggs and how to use them by contributing editor Marge Perry in the August issue of Cooking Light magazine. The feature is an installment of Cooking Class 2000, a continuing series on healthy living.
Serve this dish with your favorite mashed-potato recipe, the editor suggests.
Italian Meat Loaf With Fresh
Basil and Provolone
1 cup boiling water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup ketchup
1 cup seasoned bread crumbs
3/4 cup finely chopped onions
3/4 cup chopped fresh basil
1/2 cup (2 ounces) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves, minced
1 pound ground round beef
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 F.
In a large bowl, combine 1/2 cup ketchup, bread crumbs, onion, basil, cheese, egg whites, garlic and beef. Add tomatoes to meat mixture. Shape meat mixture into a 9-by-5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 F for 1 hour or until a thermometer registers 160 F. Let stand 10 minutes before slicing. Cut into 12 slices.
Makes 6 servings, of 2 slices each.
Nutrition information per serving: 294 cal., 8.7 g fat (3.6 g saturated fat), 24.3 g pro., 30.8 g carbo., 2.5 g fiber, 53 mg chol., 893 mg sodium.
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