Italian Meat Loaf with Fresh Basil and Provolone

Italian Meat Loaf with Fresh Basil and Provolone (Adapted from CL)

For the meat loaf

1 cup boiling water
1/2 cup dry-packed sun-dried tomatoes
1 cup panko breadcrumbs
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup ketchup
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 garlic cloves, minced
2 ounces shredded sharp provolone cheese
1 large egg
12 ounces ground sirloin
4 ounces hot Italian turkey sausage

For the topping

1/3 cup ketchup

To prepare the meat loaf

In a small bowl, combine water and tomatoes - cover and let stand until the tomatoes have softened, about 30 minutes. Drain well and finely chop.

Preheat oven to 350 degrees.

In a large bowl, combine panko, onion, fresh basil, ketchup, rosemary, oregano, dried basil, granulated garlic, crushed red pepper, salt, fresh garlic, cheese, sirloin, sausage and chopped tomatoes until combined.

Scoop the mixture onto a broiler pan lightly coated with nonstick spray and shape into a 9" x 5" loaf.

For the topping

Spread 1/3 cup ketchup over meat loaf. Place into the oven and bake until an instant-read thermometer reads 165 degrees, about 1 hour. Remove and let rest 10 to 15 minutes before slicing.

Makes about 6 servings.

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