Herbed Meat Loaf with Sun-Dried Tomato Gravy

Ingredients

• 1 ounce bread whole-wheat
• 2 teaspoons basil dried
• 0.5 teaspoon thyme leaves dried
• 2  egg whites 
• 2  garlic cloves crushed
• 1 cup bell pepper green finely chopped
• 1.8 pounds ultra-lean ground beef 
• 2 tablespoons milk 1% low-fat
• 1 cup onion finely chopped
• 1 teaspoon oregano dried
• 1 teaspoon pepper 
• 2 ounces sharp provolone cheese shredded
• 0.5 teaspoon salt 
• 8 servings sun-dried tomato gravy 
• 1 cup sun-dried tomatoes packed 24
• 3 cups water boiling

Equipment

• bowl
• frying pan
• oven
• loaf pan

Directions

1. Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened.
2. Drain well, and finely chop; set aside.
3. Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot.
4. Add onion, bell pepper, and garlic; saut 5 minutes or until tender. Set aside.
5. Place bread in a large bowl.
6. Drizzle milk over bread; toss well to moisten bread.
7. 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.
8. Preheat oven to 35
9. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray.
10. Bake at 350 for 55 minutes or until meat loaf registers 17
11. Let meat loaf stand in pan 10 minutes.
12. Remove meat loaf from pan, and reserve drippings for Sun-dried Tomato Gravy, if desired.
13. Cut loaf into 16 slices.
14. Serve with Sun-dried Tomato Gravy.