Recipe: Italian Meat Loaf with Fresh Basil and Provolone

This recipe was submitted by Mama J from San Mateo, CA.  Thank you!!!   She stole it from elsewhere but loves it so try it out!!!

Mama J:  “This is a recipe that kids and adults love. And a nice comfort food. I double the recipe and make it on the weekend, then divide the doubled recipe into 3 or 4 meatloaves (depending on how many you want to serve with each). Then, I make one of them that week and freeze the others for later. Defrost, put a little ketchup on the top, and bake and voila! Yummy dinner. Does require an hour to bake, so you have to plan ahead to do that or have an oven timer.”


  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes, packed without oil
  • 1/2 cup ketchup
  • 1 cup seasoned breadcrumbs
  • 3/4 cup finely chopped onion
  • 3/4 cup chopped fresh basil
  • 1/2 cup (2 ounces) shredded sharp provolone cheese$
  • 2 large egg whites
  • 2 garlic cloves, minced
  • 1 pound ground round
  • Cooking spray
  • 1/3 cup ketchup


  1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.
  2. Preheat oven to 350°.
  3. Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand 10 minutes before slicing. Cut into 12 slices.


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