Sun-Dried Tomato Meat Loaf with Red Curr
Source of Recipe
K.arlette2011
List of Ingredients
Sun-Dried Tomato Meat Loaf with Red Currant-Wine Sauce
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 garlic cloves, 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
Recipe
Preheat oven to 400°.
Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
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.
Bake at 400° for 55 minutes or until a meat thermometer registers 180°.
To prepare sauce, combine jelly, wine, and flour in a small saucepan.
Bring to a boil; cook 5 minutes or until jelly melts.
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.
Store in freezer for up to 2 months.
To prepare frozen unbaked meat loaf:
Thaw completely in refrigerator (about 24 hours).
Preheat oven to 400º.
Remove foil; reserve foil.
Remove plastic wrap; discard wrap.
Cover meat loaf with reserved foil; bake at 400º for 45 minutes.
Uncover and bake an additional 45 minutes or until a meat thermometer registers 180º.
Prepare half of red currant-wine sauce; serve over meat loaf.
Nutritional Information
Calories: 271
Calories from fat: 19%
Fat: 5.6g
Saturated fat: 2.8g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.5g
Protein: 35.2g
Carbohydrate: 18.4g
Fiber: 0.8g
Cholesterol: 122mg
Iron: 2.3mg
Sodium: 435mg
Calcium: 193mg
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