• 2 lbs. ground round
• 1 cup fresh dry breadcrumbs
• ²/³ cup minced onion
• ¼ cup finely chopped parsley
• ¼ cup diced oil packed sun-dried tomatoes
• 2 large eggs, slightly beaten
• 1 tsp. Mediterranean spiced sea salt
• 1 tsp. salt
• ½ tsp. garlic pepper

In large bowl, combine all ingredients and blend well. Place on ungreased bake pan/drip pan of
Black & Decker® InfraWave® Oven. Shape into 9" x 5" inch loaf. Place pan in oven and close oven door.

Follow these steps:
When cooking time is complete, oven will give an audible signal. Check for doneness. Remove from oven and let meatloaf stand for at least 5 minutes before serving. If desired, top meatloaf with slices of provolone cheese for the last 3 to 4 minutes. Also may be served with hot tomato sauce served over loaf or spooned over each serving. Serve with parslied potatoes and cooked broccoli florets garnished with slivered lemon peel.

Note: Meatloaf should register 160°F (71°C) when an instant read thermometer is inserted into the center of the loaf.

Makes 6 to 8 servings.