Recipe by KWHALEN
"This is the best meatloaf ever!"
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seasoned bread crumbs
finely chopped onion
chopped fresh basil
shredded sharp provolone cheese
Absolutely fabulous. No sundried tomatoes? Use Rotel, just be sure to thoroughly drain the can using the can lid to squeeze any excess liquid within the tomatoes. I love this recipe and so did my husband. We actually don't use ground beef here, but we used 93% 7% ground turkey and it was phenomenal. We also didn't have the provolone cheese, which was okay, because it was splendid. A must try recipe!!!!!
As written this is a decent recipe, but with a few simple changes it's great! I added 1/2 tsp salt,
1/2 tsp black pepper, 1/2 tsp rosemary, 1 tsp oregano, and 1/2 tsp red pepper flakes. I like my meatloaf with a bit of a glaze on top, so I brushed with ketchup mixed with Italian seasoning. Next time I will omit ketchup from meat mixture entirely and only use it in the topping. My only real complaint is with the texture- very crumbly. Next time, I will omit the bread crumbs and replace with bread and milk. Sounds like a lot of changes, but really the original recipe is pretty much intact. The provolone, fresh basil, and sun-dried tomatoes are right on the mark and I'll definitely be repeating this one!
Great Recipe. If you're only two people it's a big meatloaf. So, I weigh out the whole recipe divide into four pieces, cook one and freeze the others for future use.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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