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


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

Prep Time: 20 Mins Cooking Time: 40 Mins Total Time: 1 Hour


    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


    • 1/2 cup red currant jelly
    • 1/4 cup dry red wine 
    • 1 teaspoon all-purpose flour


    1. Preheat oven to 400°.
    2. Coat 2 (8 x 4-inch) loaf 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°.
    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. 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.
    7. 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.