Italian Meat Loaf

• 1 cup boiling water
• ½ cup sun-dried tomatoes, without oil
• ¼ ketchup
• ½ cup Pace thick and chunky salsa
• 1 cup seasoned bread crumbs
• ¾ cup onions, chopped fine
• ¾ cup fresh basil, chopped
• ¼ cup (1-1.5 oz) shredded sharp provolone cheese
• ¼ cup (1-1.5 oz) shredded mozzarella cheese
• 2 large egg whites
• 2 garlic cloves, minced
• 1 pound ground round beef
  cooking spray
• ½ cup ketchup (with onion powder and basil – a pinch of each mixed in)

Combine boiling water and tomatoes in a bowl, let stand 30 minutes or until soft. Drain tomatoes, finely chop – may substitute stewed tomatoes if desired.

Preheat oven to 350

In a large bowl combine ¼ cup ketchup, salsa, bread crumbs, onion, basil, cheese, egg whites, garlic and beef. Add tomatoes to meat mixture and mix thoroughly. Shape mix into 9x5 inch loaf and place on a broiler pan coated with cooking spray. Spread the ½ cup ketchup mix over top, bake at 350 for one hour, or until thermometer shows 160F in center. Let stand for at least 10 minutes before slicing.

Serves 6.