Meatloaf-Stuffed Tomatoes

• 6 beefsteak tomatoes (3 -1/2 lb./1.6 kg)
• 1-1/2 lb. (675 g) extra-lean ground beef
• 3/4 cup finely chopped onions
• 1/2 cup Kraft 100% Parmesan Light Grated Cheese
• 1/4 cup dry whole wheat bread crumbs
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, minced
• 1 Tbsp. Italian seasoning
• 1/4 cup water
• 1 egg, beaten
• 1/3 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided

1. Heat oven to 375 degrees F.
2. Cut 1/2-inch-thick slice off top of each tomato; reserve for later use.
3. Scoop out flesh from tomatoes, leaving 1/4-inch-thick shells.
4. Chop removed flesh; place in bowl.
5. Set aside.
6. Place tomatoes, cut sides up, in 13x9-inch baking dish sprayed with cooking spray.
7. Place meat and all remaining ingredients except dressing in large bowl.
8. Add 3 Tbsp.
9. dressing; mix just until blended.
10. Place in tomato shells, adding about 1/2 cup meat mixture to each shell.
11. Cover with reserved tomato tops.
12. Spoon chopped tomato flesh along with any tomato juices from bowl around stuffed tomatoes in baking dish.
13. Bake 50 min.
14. or until meat mixture is done (160 degrees F).
15. Transfer stuffed tomatoes to serving dish, reserving chopped tomato mixture in baking dish.
16. Stir remaining dressing into chopped tomato mixture; serve spooned over stuffed tomatoes.

tomatoes, extralean ground beef, onions, cheese, whole wheat bread crumbs, parsley, garlic, italian seasoning, water, egg, olive oil

Taken from www.kraftrecipes.com/recipes/meatloaf-stuffed-tomatoes-184826.aspx (may not work)