Sundried Tomato and Basil Meatloaf

We’re officially snowed/iced in for the near future so I’m taking advantage of the cozy time inside to finally post a new recipe.  Since I hit the second trimester, (I’m pregnant with a baby girl due in May!) I’ve been craving cheeseburgers and hot dogs.  It was so out of control last week that I vowed to stop going through the Cookout drive-thru and to start trying to satiate the craving for red meat with healthier options.

 Enter this Italian style meatloaf with basil, sundried tomatoes and garlic!  I made individual meatloaves because they cook faster and I didn’t have to dirty a loaf pan.  While this isn’t the most photogenic meal, I promise, they’re delicious and easy to put together in minutes, especially if you have a mini-chopper or food processor on hand to mince the sundried tomatoes, garlic and herbs.  I mixed up a little ketchup and hotsauce to serve on the side along with mashed potatoes and roasted broccoli.  Now what to do about my insane, daily desire for hot dogs….

What to buy (serves 2):

  • 1 pound ground beef
  • 1/4 cup beef broth
  • 1/2 cup sundried tomatoes
  • 1 small shallot
  • 2 gloves garlic
  • 1 small bunch of basil (minced it is about 1/4 cup)
  • 1 small piece white or Italian bread (something on the dryer side)

What to do:

  • preheat the oven to 375 degrees
  • mince the tomatoes, shallot, garlic and basil together (I used a mini chopper to make this go quickly)
  • in a bowl, soak bread with beef broth until well combined
  • add beef, minced mixture, salt and pepper to bread, using your hands to combine
  • form the beef mixture into two small football-shaped loaves and place on a foil covered baking tray
  • cook for 12-15 minutes or until meatloaves are cooked through

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