Italian Meatloaf With Fresh Basil And Provolone

• 1 cup boiling water
• 1/2 cup sun-dried tomato, packed without oil
• 1/2 cup ketchup
• 1 cup seasoned bread crumbs
• 1/4 cup finely chopped onion
• 1/2 cup chopped fresh basil
• 1/2 cup shredded provolone cheese
• 2 large egg whites
• 1 garlic clove, minced
• 1 lb ground round

1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
2. Drain the tomatoes and finely chop.
3. Preheat the oven to 350u0b0F.
4. Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
5. Add the tomatoes to the meat mixture.
6. Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
7. Spread 1/3 cup ketchup over meatloaf.
8. Bake at 350u0b0F degrees for 1 hour.
9. Let stand 10 minutes before slicing 12 slices.
10. Serves 6.

boiling water, tomato, ketchup, bread crumbs, onion, fresh basil, provolone cheese, egg whites, garlic, ground round

Taken from www.food.com/recipe/italian-meatloaf-with-fresh-basil-and-provolone-239245 (may not work)