Sun Dried Tomato Meatloaf With Red Currant Wine Sauce Recipes

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SUN-DRIED TOMATO MEATLOAF



Sun-Dried Tomato Meatloaf image

A variation of an old favorite. I found this in a crockpot recipe book but found that I could do it just as easily in the oven.

Provided by TishT

Categories     Grains

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup boiling water
1/4 cup dry-packed sun-dried tomato
1 1/4 lbs lean ground beef
1/3 cup couscous
1 egg, slightly beaten
1/4 cup milk
1/4 cup green bell pepper, chopped
2 green onions, including tops, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder

Steps:

  • Pour boiling water over sun-dried tomatoes.
  • Cover and let stand 2-3 minutes or until softened.
  • Drain and finely chop In a medium bowl, combine tomatoes with ground beef, couscous, egg, milk, bell pepper, green onions, salt, black pepper, and chili powder Form into a 7 X 6" oval.
  • Place on a trivet in a small cooker.
  • Cook on low 5-6 hours or until done.
  • *Note:This same recipe for the meat loaf may be baked in an oven at 350F for about 1 1/2 hours.

Nutrition Facts : Calories 230.6, Fat 10.8, SaturatedFat 4.4, Cholesterol 98.1, Sodium 228, Carbohydrate 10, Fiber 1.1, Sugar 1.2, Protein 22

MEATLOAF WITH SUN-DRIED TOMATOES



Meatloaf With Sun-Dried Tomatoes image

Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.

Provided by Geema

Categories     Poultry

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 1/2 lbs ground chicken or 1 1/2 lbs ground beef
1 1/2 cups fresh breadcrumbs
2/3 cup chopped drained sun-dried tomato packed in oil
1/2 cup milk
2 eggs
2 teaspoons dried rubbed sage
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground pepper
ketchup

Steps:

  • Preheat oven to 375 degrees F.
  • Grease a loaf pan, preferably glass.
  • Heat oil in skillet over medium heat.
  • Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
  • Transfer to large bowl.
  • Add all remiaining ingredients except ketchup to vegetables in bowl.
  • Mix thoroughly.
  • Transfer to prepared pan and press mixture down well, smoothing the top.
  • Bake for 1 hour.
  • Spread ketchup on taop and bake about 15 minutes longer.
  • Let sit for 5 minutes.
  • slice and serve.

Nutrition Facts : Calories 384.1, Fat 17.7, SaturatedFat 4.3, Cholesterol 143.2, Sodium 1122.1, Carbohydrate 27.1, Fiber 3.1, Sugar 3.2, Protein 29.9

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