The Bistro's Garlicky Meatloaf

Active Work Time: 25 minutes

Total Preparation Time: 1 hour 20 minutes

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

1 1/2 pounds ground beef

2 tablespoons minced carrots

2 tablespoons minced onion

Salt, pepper

1 teaspoon minced garlic

1/2 teaspoon garlic powder

1 teaspoon hot sauce

2 tablespoons sun-dried tomatoes packed in oil, drained and minced

3 tablespoons minced mushrooms

1/4 cup fresh bread crumbs

1/3 cup red wine

1/2 cup beef broth

1 head garlic, separated into cloves, but not peeled

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 it's 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 it's 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.

4 to 5 servings. Each of 5 servings: 333 calories; 249 mg sodium; 94 mg
cholesterol; 20 grams fat; 8 grams saturated fat; 5 grams carbohydrates; 28 grams protein; 0.45 gram fiber.

AUTHOR: Chyrel