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Corrugated surface loaf pan — even heat, easy release
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Dried sweet basil — tomato sauce, pizza, Italian seasoning
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
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Corrugated surface loaf pan — even heat, easy release
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Dried sweet basil — tomato sauce, pizza, Italian seasoning
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
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Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft. Drain the tomatoes and finely chop. Preheat the oven to 350°F. Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl. Add the tomatoes to the meat mixture. Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray. Spread 1/3 cup ketchup over meatloaf. Bake at 350°F degrees for 1 hour. Let stand 10 minutes before slicing 12 slices. Serves 6.