Instructions: Heat the oven to 325 degrees.

Combine the beef, carrots, onion, salt and pepper to taste, garlic, garlic powder, hot sauce, sun-dried tomatoes, mushrooms and bread crumbs in a large bowl, mixing well. Shape the mixture into a mound and place the meatloaf in a small metal roasting pan. Drizzle the wine and broth around the loaf and scatter garlic cloves about.

Bake the meatloaf, basting occasionally, until juices run clear when its pierced with a fork, 40 minutes. Place the meatloaf on a platter and keep it warm.

Return the pan to the oven and bake the garlic until its tender, 10 to 15 minutes. Strain the pan juices into a serving bowl. Squeeze the garlic from its skin and add it to the bowl. Serve the pan juices and garlic on the side with the meatloaf.

This recipe yields 4 to 5 servings.

Comments: Garlic and sun-dried tomatoes update this perennial favorite. Serve with a green salad and garlic mashed potatoes.

NOTES :

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