Sundried tomato meatloaf

Yield: 3 Servings

Measure Ingredient
6 \N Sundried tomatoes packed in oil
½ cup Onion; diced
½ cup Green pepper; diced
2 \N Cloves garlic; minced
1 slice Whole wheat bread; in small pieces
¼ cup Ementhal cheese; shredded
½ teaspoon Pepper
¼ teaspoon Salt
¼ teaspoon Dried thyme
1 large Egg
\N \N Sundried tomato gravy; see recipe

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 ½ lb of veal and ½ 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@...> on Dec 15, 1997

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