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    Sun-Dried Tomato Meat Loaf with Red Currant-Wine Sauce

    Source of Recipe

    Cooking Light-3/03

    List of Ingredients

    • Meat Loaf:
    • cooking spray
    • 3 (1 ounce) slices white bread
    • 1 cup finely chopped onion
    • 1 cup (4 ounces) grated fresh Parmesan cheese
    • 1/2 cup thinly sliced fresh basil
    • 1/3 cup sun-dried tomato sprinkles
    • 1/4 cup chopped fresh parsley
    • 4 cloves garlic, minced
    • 2 1/2 pounds ground turkey breast
    • 2 large eggs
    • Sauce:
    • 1/2 cup red currant jelly
    • 1/4 cup dry red wine
    • 1 teaspoon all-purpose flour


    1. Preheat oven to 400 degrees.

    2. Coat 2 (8 x 4-inch) laof pans with cooking spray; set aside.

    3. To prepare meat loaves, place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs). Divide meat mixture in half. Press each portion into prepared pans.

    4. Bake at 400 for 55 minutes or until a meat thermometer registers 180 degrees.

    5. To prepare sauce, combine jelly wine and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.

    6. Yield: 10 servings, 5 per pan (serving size: 5 ounces meat loaf and 1 tablespoon sauce). 271 cal, 5.6g fat, 35.2g pro, 18.4g carb, 0.8g fiber, 122mg chol, 2.3mg iron, 435mg sod, 193mg calc.

    7. To Freeze Unbaked Meat Loaf: Prepare through step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Stor in freezer for up to 2 months.

    8. To Prepare Frozen Unbaked Meat Loaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400 degrees. Remove foil; reserve foil. Remove plastic wrap; discard plastic wrap. Cover meat with reserved foil; bake at 400 for 45 minutes. Uncover and bake an additoonal 45 minutes or until a meat thermometer registers 180 degrees. Prepare half of red currant-wine sauce; serve over meat loaf.




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