Title: Herbed Meatloaf with Sun Dried Tomato Gravy
Categories: Meat
Yield: 4 Servings

1/2	c	Sun-dried tomatoes -- (about
12		)
1 1/2	c	Boiling water
1/4	c	Finely chopped green onions
1/4	c	Finely chopped green
		Peppers
1	ts	Garlic, roasted
1	ts	Olive oil
1/4	c	Bread crumbs
1	tb	Milk, 1% lowfat
1	ts	Dried basil
1/2	ts	Dried oregano
1/4	ts	Freshly ground black pepper
1/4	ts	Beef bouillon, granules
1/2	ts	Thyme, fresh
1	sm	Egg, slightly beaten -- (Or
		Egg white)
1	oz	Provolone cheese --
		Shredded
12	oz	Ground beef, extra lean --
		(10% fat)
		Beef broth
		Cornstarch or arrowroot
1		Recipe Sun-dried Tomato Gravy-see recipe

Combine TOMATOES and BOILING WATER in a pyrex measure. Cover and let stand 15 minutes. Reserve the liquid for gravy. Dice the tomatoes. Set aside. Coat a wok with olive OIL (or spray). Stir fry ONIONS and PEPPERS (4 mins). Toss with GARLIC and fry another minute. Set aside. Place CRUMBS in a large bowl. Moisten with MILK. Add majority of the tomatoes (reserve 2 tablespoons), the onion mixture . . . thru CHEESE. Stir well. Crumble BEEF over mixtureand stir just until blended. Preheat oven to 350F. Pack mixture in a non-metalic loaf pan. Bake for about 50 minutes or until meat loaf registers 170F. Let stand while you make gravy. (See original for elaborate gravy recipe.) Pour pan drippings (if any) into the pyrex cup. Add beef BROTH to 1 1/2 cup mark. Add thickener (1 to 1 1/2 tsp). Stir well. Thicken the gravy in microwave or the wok.

MENU: Sugar snap peas, noodles, red applesauce aka meatloaf

Recipe By : Cooking Light, Mar 1996, page 84

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