Herbed Meat Loaf With Sun-Dried Tomato Gravy

• 1 cup sun-dried tomatoes, packed without oil (about 24)
• 3 cups boiling water
• Vegetable cooking spray
• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• 2 garlic cloves, crushed
• 1 (1-ounce) slice whole-wheat bread, torn into small pieces
• 2 tablespoons 1% low-fat milk
• 1/2 cup (2 ounces) shredded sharp provolone cheese
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 2 egg whites
• 1 3/4 pounds ultra-lean ground beef
• Sun-Dried Tomato Gravy

1. Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside.
2. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; saute 5 minutes or until tender. Set aside.
3. Place bread in a large bowl. Drizzle milk over bread; toss well to moisten bread. Add tomatoes, onion mixture, cheese, and next 6 ingredients (cheese through egg whites); stir well. Crumble beef over tomato mixture, and stir just until blended.
4. Preheat oven to 350u0b0. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350u0b0 for 55 minutes or until meat loaf registers 170u0b0. Let meat loaf stand in pan 10 minutes.
5. Remove meat loaf from pan, and reserve drippings for Sun-dried Tomato Gravy, if desired. Cut loaf into 16 slices. Serve with Sun-dried Tomato Gravy.

tomatoes, boiling water, vegetable cooking spray, onion, green bell pepper, garlic, bread, milk, provolone cheese, basil, oregano, pepper, salt, thyme, egg whites, ultralean ground beef, tomato gravy

Taken from www.myrecipes.com/recipe/herbed-meat-loaf-with-sun-dried-tomato-gravy (may not work)