Meatloaf with Sun dried Tomato and Gravy

 

Now that the hot days of summer are over, it is time to fire up the oven!

 

This meatloaf is super yummy. To cut down on fat, use ultra lean meats, super lean bacon and 2 egg whites.

I generally make roasted vegetables or baked potatoes as well as make a cake or some other baked desert at the same time in order to make full use of the oven.

 

Cook spray

cup finely chopped bacon

1 cup sun dried tomatoes

1 cups boiling water

1 cup chopped onions (1/4 chop)

1 cup green Italian pepper chopped (1/4 chop)

2 garlic cloves finely chopped

3 hunk of stale Italian bread crumbled

the liquid from re-hydrated tomato

cup shredded provolone

1 tablespoon dry basil, 1 tablespoon fresh basil chopped fine

1 teaspoon dry oregano

12 teaspoon dry thyme

1 teaspoon cracked black pepper

1 teaspoon kosher salt

1 packet beef bullion

1 egg

1 lb lean ground beef

1 lb lean ground pork

 

Re-hydrate the dried tomato in boiling water.

 

Heat a skillet, spray cook spray place the bacon in it and cook on medium heat until bacon gives up fat and becomes browned.

 

Add the onions, peppers and garlic to the skillet stir occasionally while onions become translucent and begins to color.

 

Meanwhile, add of the liquid that the tomatoes are re-hydrating in to a bowl with the crumbled stale bread. Add the egg, cheese, herbs, salt and pepper, bouillon powder, finely chopped re-hydrated tomatoes(I use a pair of scissors to cut up the tomatoes)and the meats and mix well with a fork.

 

When the onions are done, cool them for a few minutes and add to the meat mixture and stir up.

 

Place in a baking pan, (I use a Pyrex 5x7x12 oval dish) and shape into a log.

 

Place in a 375F oven and cook for 1 hour and 20 minutes or until the top becomes browned. (because of the pan I use, the meatloaf is usually about 4 high and need that extra 20 minutes) you can use 2 loaf pans 3x5x9) will need about 50 mines in the oven.

 

To make the gravy.

 

Liquid from the meatloaf defatted.

 

Rest of liquid from re-hydrating the tomatoes

2 Tablespoons wondra or other gravy flour or plain all purpose flour.

 

Mix flour and liquid together. Cook while stirring until thickened. Yields about 1 cup gravy.

 

Serves 4 to 6

 

Serve with baked potato and a green vegetable.