Ingredients
1-1/4 cups sun-dried tomatoes (not packed in oil)3 cups boiling water1/2 cup chopped onion1/2 cup chopped green pepper2 teaspoons canola oil1 large egg, lightly beaten1/2 cup 2% milk1 cup soft bread crumbs2 teaspoons dried basil1 teaspoon dried oregano1 teaspoon salt1 teaspoon pepper1/2 teaspoon dried thyme1-1/2 pounds ground beef1/4 cup ketchup
Preparation
Preheat oven to 350°. In a large bowl, combine tomatoes and water; let stand for 15 minutes or until tomatoes softened. Meanwhile, in a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the egg, milk and bread crumbs.
Drain and chop the tomatoes; set aside 1/4 cup for topping. Add onion mixture, basil, oregano, salt, pepper, thyme and remaining chopped tomatoes to the egg mixture. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf in an ungreased 13x9-in. baking dish.
Combine ketchup and the 1/4 cup reserved tomatoes; spread over loaf. Bake, uncovered, until no pink remains and a thermometer reads 160°, 55-60 minutes. Drain; let stand for 10 minutes before slicing.
