Tuscan Meatloaf

Serves 6
1 ½ lbs. 93% lean ground beef
1 cup Italian dry breadcrumbs
1 cup finely torn kale (leaves only, stems discarded)
8 oz. tube sun-dried tomato purée
1/2 cup finely chopped onion
1/4 cup julienne-cut sun-dried tomatoes in olive oil, drained, blotted dry
1/4 cup Kowalski's Shredded Parmesan Cheese
1/4 cup chopped fresh basil
1 egg, slightly beaten
1 tbsp. minced garlic
1/4 tsp. Kowalski's Coarse Ground Black Pepper

In a large bowl, combine all ingredients. Shape ground beef mixture into 2 loaves; place on a parchment-lined jelly-roll pan. Bake in a preheated 350° oven until an instant-read meat thermometer inserted in the center of each loaf reaches 160° (about 60 min.). Let stand on counter, covered, 5 min.; cut into 1" thick slices.

Nutrition Information Per Serving:
Total Calories: 310
Total Fat: 13 g
Saturated Fat: 5 g
Sodium: 415 mg
Fiber: 3 g

Each serving also contains nearly 40% of the daily recommendation for these immune-boosting nutrients: vitamins A, C and B12, plus iron, selenium and zinc.