Recipe for Herbed Meat Loaf with Sun-Dried Tomato Gravy 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 cup Sun-dried tomatoes -- (about 12 )
1/2 cup Boiling water
1/4 cup Finely chopped green onions
1/4 cup Finely chopped green
Peppers
1 tsp Garlic, roasted
1 tsp Olive oil
1/4 cup Bread crumbs
1 tbl Milk, 1% lowfat
1 tsp Dried basil
1/2 tsp Dried oregano
1/4 tsp Freshly ground black pepper
1/4 tsp Beef bouillon, granules
1/2 tsp Thyme, fresh
1 sm Egg, slightly beaten -- (Or Egg white)
1 oz Provolone cheese --
Shredded
12 oz Ground beef, extra lean --
(10% fat)
Beef broth
Cornstarch or arrowroot
Instructions:
Instructions: Combine TOMATOES and BOILING WATER in a pyrex measure. Cover and let stand 15 minutes. Reserve the liquid for gravy. Dice the tomatoes.

Set aside. Coat a wok with olive OIL (or spray). Stir fry ONIONS and PEPPERS (4 mins). Toss with GARLIC and fry another minute. Set aside.

Place CRUMBS in a large bowl. Moisten with MILK. Add majority of the tomatoes (reserve 2 tablespoons), the onion mixture . . . thru CHEESE. Stir well. Crumble BEEF over mixtureand stir just until blended. Preheat oven to 350F. Pack mixture in a non-metalic loaf pan. Bake for about 50 minutes or until meat loaf registers 170F. Let stand while you make gravy. (See original for elaborate gravy recipe.) Pour pan drippings (if any) into the pyrex cup. Add beef BROTH to 1 1/2 cup mark. Add thickener (1 to 1 1/2 tsp). Stir well.

Thicken the gravy in microwave or the wok.

MENU: Sugar snap peas, noodles, red applesauce aka meatloaf

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